Springtime Asparagus Pizza Recipe

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Springtime Asparagus Pizza Recipe

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Here's a pizza that celebrates spring's best. A chewy crust is topped with a blend of mozzarella and feta cheeses, fresh asparagus spears and even anchovy fillets if you like.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min.

Ingredients

  • 1 teaspoon cornmeal
  • 1 pound prepared pizza dough, room temperature
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup crumbled feta cheese
  • 3/4 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 2 teaspoons grated lemon peel
  • 1/4 teaspoon crushed red pepper flakes
  • 8 anchovy fillets, optional

Directions

Grease a large baking sheet; sprinkle with cornmeal. Roll out dough into a 15-in. circle; transfer to prepared baking sheet.
Sprinkle crust with mozzarella and feta cheeses; top with asparagus. Bake at 450° for 10-15 minutes or until crust is golden and cheese is melted. Sprinkle with lemon peel and red pepper flakes. Top with anchovy fillets if desired. Yield: 8 servings.
Originally published as Springtime Asparagus Pizza in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p146

Nutritional Facts

1 slice: 227 calories, 6g fat (2g saturated fat), 15mg cholesterol, 600mg sodium, 29g carbohydrate (3g sugars, 3g fiber), 12g protein.

  • 1 teaspoon cornmeal
  • 1 pound prepared pizza dough, room temperature
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup crumbled feta cheese
  • 3/4 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 2 teaspoons grated lemon peel
  • 1/4 teaspoon crushed red pepper flakes
  • 8 anchovy fillets, optional
  1. Grease a large baking sheet; sprinkle with cornmeal. Roll out dough into a 15-in. circle; transfer to prepared baking sheet.
  2. Sprinkle crust with mozzarella and feta cheeses; top with asparagus. Bake at 450° for 10-15 minutes or until crust is golden and cheese is melted. Sprinkle with lemon peel and red pepper flakes. Top with anchovy fillets if desired. Yield: 8 servings.
Originally published as Springtime Asparagus Pizza in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p146

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