ASPARAGUS, BACON & HERBED CHEESE PIZZA
A zesty pizza that's especially nice with spring asparagus but lovely all year round when you add mozzarella and bacon. - Dahlia Abrams, Detroit, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. Place crust on an ungreased 12-in. pizza pan or baking sheet; brush top with 4 teaspoons oil. Top with mozzarella cheese, asparagus and bacon. Drop spreadable cheese by teaspoonfuls over pizza. Sprinkle with pepper flakes; drizzle with remaining oil., Bake 12-15 minutes or until cheese is lightly browned.
Nutrition Facts : Calories 407 calories, Fat 24g fat (11g saturated fat), Cholesterol 45mg cholesterol, Sodium 748mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
CHEESY BAKED ASPARAGUS
This cheesy baked asparagus is an ideal fresh asparagus recipe with a rich, creamy sauce and cashews. It's a favorite vegetable dish that is easy to prepare. -Jerry Gulley, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Arrange asparagus in a greased 13x9-in. baking dish; add cream, salt and pepper. Top with mozzarella, cashews and Parmesan cheese. Bake until asparagus is tender and cheese is melted and golden brown, 25-30 minutes. Transfer dish to wire cooling rack; let stand 5 minutes before serving.
Nutrition Facts : Calories 261 calories, Fat 21g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 447mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
BLUE CHEESE AND ASPARAGUS PIZZA
My mother used to make this pizza; she didn't cook much so you know it's easy! And it tastes great!
Provided by Cait
Categories World Cuisine Recipes European Italian
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place asparagus on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper.
- Bake the asparagus in the preheated oven for 10 minutes.
- While asparagus is baking, spread the pizza sauce over the pizza crust. Distribute asparagus pieces and crumbles of blue cheese evenly over the pizza.
- Return pizza to center rack of preheated oven; bake until the cheese is melted and bubbling, 8 to 10 more minutes.
Nutrition Facts : Calories 291.3 calories, Carbohydrate 38.6 g, Cholesterol 19.3 mg, Fat 9.7 g, Fiber 3.2 g, Protein 14.9 g, SaturatedFat 4.6 g, Sodium 732.6 mg, Sugar 3.4 g
PIZZA WITH ASPARAGUS
Provided by Florence Fabricant
Categories dinner, pizza and calzones, main course
Time 1h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Dissolve yeast and sugar in water and set aside to proof for about five minutes. Pour yeast mixture into a bowl, add salt, olive oil, pepper and two cups of flour. Mix well. Add some of the remaining flour, in two or three portions, until the dough begins to leave the sides of the bowl. You should have some flour left.
- Dust a work surface with some of the remaining flour and turn the dough out onto it. Knead until it is very smooth and elastic, kneading in additional flour as necessary.
- Place the dough in a large lightly oiled bowl. Turn the dough to oil the top, cover loosely and allow to rise until doubled, about 1 hour at room temperature. Punch the dough down.
- Preheat oven to 425 degrees and place oven rack in the lowest position. Dust a lightly oiled baking sheet or pizza stone with cornmeal.
- Divide the dough into four portions and roll or stretch each to form an eight-inch circle, leaving a thicker border.
- Snap off the bottom ends of the asparagus and peel the bottom half of each. Slice each asparagus in half lengthwise, then cut each piece in half.
- Sprinkle the mozzarella cheese over the circles of dough, then arrange the asparagus pieces, cut side down, in a pattern on each. Sprinkle with Fontina and Gorgonzola.
- Bake pizzas about 15 minutes, until the crust is lightly browned and the cheese is bubbling. Serve at once.
Nutrition Facts : @context http, Calories 651, UnsaturatedFat 12 grams, Carbohydrate 81 grams, Fat 24 grams, Fiber 6 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 613 milligrams, Sugar 2 grams
GOAT CHEESE AND ASPARAGUS PIZZA
Categories Cheese Tomato Vegetable Bake Vegetarian Quick & Easy Lunch Goat Cheese Asparagus Spring Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Toss asparagus with oil in medium bowl to coat. Unroll pizza dough on baking sheet, forming 9x12-inch rectangle. Spoon tomatoes over dough, leaving 3/4-inch plain border. Scatter asparagus with oil over tomatoes. Bake pizza 7 minutes. Remove from oven. Crumble goat cheese over pizza. Sprinkle with marjoram and crushed pepper. Bake until crust is golden around edges, about 9 minutes longer.
CHEESY GARLIC ASPARAGUS
Cheesy, garlic, roasted asparagus with mozzarella cheese is the best side dish to any meal! Low-carb, keto, and the perfect way to get your veggies in! Even non-asparagus fans love this recipe! Tastes so amazing that the whole family gets behind this one.
Provided by Michelle Kisner Culbertson
Categories Baked Asparagus
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a foil-lined baking sheet with nonstick spray.
- Mix olive oil, garlic, salt, and pepper together in a small bowl. Arrange asparagus on the prepared baking sheet, and drizzle oil mixture over top; toss to coat.
- Roast in the preheated oven until spears are vibrant in color and just beginning to get tender, 10 to 12 minutes. Remove from the oven and turn on the broiler.
- Top asparagus with mozzarella cheese. Return to the oven and broil until cheese melts and becomes golden, 4 to 5 minutes.
Nutrition Facts : Calories 134.6 calories, Carbohydrate 5.6 g, Cholesterol 4.5 mg, Fat 11.4 g, Fiber 2.4 g, Protein 4.4 g, SaturatedFat 2.2 g, Sodium 46.7 mg, Sugar 2.2 g
CHEESY PAN PIZZA
This recipe for a crisp, cheesy pan pizza was developed by Charlotte Rutledge, along with her team of test cooks at King Arthur Flour's rigorous test kitchen in Vermont. It uses a number of simple techniques to achieve maximum texture and flavor. The dough is folded a few times before it goes in the fridge for a long rest, which develops its flavor and airiness. Cooking the pizza in cast iron gets the edges brown and crackling, and layering the cheese and sauce creates an extra cheesy top with no soggy layer. Make it once in its simplest form, then use the model to play around with the fermentation time and toppings.
Provided by Tejal Rao
Categories dinner, lunch, pizza and calzones, main course
Time 45m
Yield 1 (9-to-10-inch) pan pizza
Number Of Ingredients 10
Steps:
- Prepare the dough: Measure the flour, water, olive oil, salt and yeast into a large mixing bowl. Mix together with your hand or a dough scraper until it forms a shaggy, sticky ball with no dry patches. Cover the bowl using a damp towel or plastic wrap, and let the dough rest for 5 minutes.
- Wet your hand, and reach down between the side of the bowl and the dough, as though you were going to lift the dough out, but instead of lifting, stretch the bottom of the dough up, and fold it over the top. Repeat three more times, turning the bowl 90 degrees each time. Cover the bowl again for 5 minutes, then repeat the folding-and-resting process three more times. After the fourth time, cover the bowl, and let the dough rest, undisturbed, for 40 minutes, then transfer the bowl to the fridge for at least 12 hours or up to 72 hours.
- About 3 hours before you want to eat the pizza, get ready for assembly: Pour the olive oil into a well-seasoned 9- or 10-inch cast-iron skillet, and use your fingers to coat the inside of the pan, including the sides. Transfer the dough to the pan, and turn it once to coat both sides with the oil. After coating the dough in oil, press the dough to the edges of the pan, dimpling it with your fingertips. If the dough shrinks back, cover it and let it rest for about 15 minutes, then repeat the pressing and dimpling. At this point, you should be able to smush the dough out and into the edges of the pan, but if not, give it one more 15-minute rest before trying again. Cover the dough, and let it rise for 2 hours at room temperature. It will look soft and jiggle when you gently shake the pan.
- Place one rack at the bottom of the oven and one toward the top (about 4 to 5 inches from the top heating element), then heat the oven to 450 degrees. When you're ready to bake the pizza, sprinkle a scant 1 cup mozzarella evenly over the crust. Cover the entire dough so none is showing, then dollop small spoonfuls of the sauce over the cheese. Sprinkle the remaining mozzarella on top, and bake on the bottom rack of the oven for 18 to 20 minutes, until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown. (Use a spatula to check the bottom.) If the bottom is brown but the top still seems pale, transfer the pizza to the top rack, and bake for 2 to 4 minutes longer. On the other hand, if the top seems fine but the bottom's not browned to your liking, leave the pizza on the bottom rack for another 2 to 4 minutes.
- Remove the pizza from the oven, and place the pan on a heatproof surface. Carefully run a table knife or spatula between the edge of the pizza and side of the pan to prevent the cheese from sticking as it cools. Let the pizza cool very briefly; as soon as you feel comfortable doing so, carefully transfer it from the pan to a cooling rack or cutting surface. If garnishing with hard cheese and herbs, add those now. Serve the pizza anywhere from medium-hot to warm, and use kitchen shears or a large pair of scissors to cut it into wedges.
CHEESY ASPARAGUS BITES
When I managed a cafeteria, I would cook up different snacks for the staff. These tiny squares with big asparagus flavor never lasted long and prompted lots of recipe requests. -Lois McAtee, Oceanside, California
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 5 dozen.
Number Of Ingredients 12
Steps:
- In a skillet, saute onion and garlic in oil until tender. Combine cheese, bread crumbs, parsley, salt, pepper, oregano and hot pepper sauce. Stir in the onion mixture and eggs. , Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain well. , Stir into cheese mixture. Pour into a greased 9-in. square baking pan. Bake at 350° for 30 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes. Cut into small squares; serve warm.
Nutrition Facts : Calories 77 calories, Fat 6g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 124mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
CHEESY BAKED ASPARAGUS
These asparagus spears are easy and quick to make. You will have no trouble at all getting your kids to eat their veggies with these cheesy, melty asparagus spears. Adults love them too!
Provided by Yoly
Categories Side Dish Vegetables Asparagus Baked
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Spread out asparagus on the prepared baking sheet and sprinkle with olive oil, fresh garlic, and cracked peppercorns. Toss to coat evenly.
- Bake in the preheated oven for 12 to 15 minutes. Remove from oven.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Spread Gouda cheese down the center of the asparagus spears and broil until cheese is melted, 3 to 5 minutes. Remove from oven and sprinkle with pink Himalayan salt.
Nutrition Facts : Calories 246.3 calories, Carbohydrate 6.2 g, Cholesterol 51.3 mg, Fat 19.2 g, Fiber 2.4 g, Protein 13.9 g, SaturatedFat 8.9 g, Sodium 451.4 mg, Sugar 3.1 g
CHEESY BAKED ASPARAGUS
What a delicious asparagus recipe! Two different types of cheese and house seasoning make the asparagus cheesy and full of flavor. The asparagus cooks up perfectly tender. This side dish is simple to make and perfect if you're watching carbs.
Provided by Janet Crow
Categories Other Side Dishes
Time 30m
Number Of Ingredients 6
Steps:
- 1. Line a baking sheet with some tinfoil. Place the asparagus on the baking sheet and drizzle with the melted butter.
- 2. Sprinkle the house seasoning and Parmesan cheese over the top.
- 3. Place in a 400 degree oven for 15 minutes.
- 4. Remove and top with the mozzarella cheese and a little sprinkling of Italian seasoning over the top.
- 5. Return to the oven for an additional 5-7 minutes to melt the cheese and let it begin to brown.
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