PIZZA WITH SHAVED ASPARAGUS AND ROBIOLA
Provided by Bobby Flay
Categories main-dish
Time 3h55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Dissolve the yeast in the warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until the dough comes away from the bowl but is still sticky.
- Turn the dough out onto a lightly floured work surface, and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until the dough is smooth, elastic and soft, but a little tacky, about 10 minutes. Shape the dough into a ball and transfer to a lightly oiled bowl and turn to coat. Cover with plastic and let rise in a warm place until it doubles in volume, about 3 hours.
- Press it with your finger to see if it's done; an indent should remain. Gently remove the dough from the bowl and divide in half. Roll each half into a ball and put on a lightly floured baking sheet. Brush lightly with olive oil, cover lightly with plastic wrap and let rest 15 minutes.
- Prepare charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash). Add to the grill, creating a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, and leaving the other half with no coals.
- Stretch and shape each ball of dough into a rough 12-by-10-inch rectangle. Brush one side with olive oil and sprinkle with salt and pepper. Turn onto the grill, oiled-side down, over direct heat. Brush the top with olive oil and sprinkle with salt and pepper. Grill until nicely charred, 1 to 2 minutes. Flip, close the lid and grill another 1 to 2 minutes.
- Transfer the pizza to a baking sheet that will fit on the covered grill. Spread half of the robiola over the top. Return the pizza on the baking sheet to the grill, cover and let warm a few minutes just to melt the cheese. Transfer the pizza to a cutting board. Scatter the shaved asparagus and then the Romano shavings over the top. Season with salt and pepper. Scatter the lemon zest over the top, then the parsley leaves and drizzle with olive oil.
- Repeat with the remaining dough and topping ingredients.
SHEET-PAN PIZZA WITH ASPARAGUS AND ARUGULA
You might be tempted to call this a focaccia, not pizza, and you might be right, but it probably falls somewhere in between. Store-bought pizza dough can be a real time-saver, but if you can't find it refrigerated, you'll need to plan ahead to defrost frozen dough. Defrosting is best done for 24 hours or so in the fridge - or longer, as the dough will continue to ferment and improve in flavor after a day or two. The dough is easier to stretch if it's not ice cold, so let it come to room temperature. The pancetta can be omitted for vegetarians, but the lemony herb and arugula salad on top is not to be missed.
Provided by Susan Spungen
Categories dinner, quick, pizza and calzones, main course
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 500 degrees. Pour 3 tablespoons oil into a 9-by-13-inch rimmed baking sheet and brush to coat. (If you don't have a quarter sheet pan, you can use a larger one and aim to stretch the dough into a 9-by-13-inch rectangle.) Carefully stretch dough evenly to fill the baking sheet, avoiding creating holes or thin spots. The dough probably won't fit the baking sheet, so let it rest while you prepare the rest of the ingredients. If it still resists, layering the ingredients on top will help it keep its shape.
- Dollop the ricotta around the dough. Tear the mozzarella into pieces and distribute evenly. Toss the asparagus with the peppers and 1 teaspoon oil; arrange randomly over the cheese. Cut the pancetta slices in half, if using, and tuck them in here and there.
- Bake on bottom rack of oven for 15 minutes. If it seems to be darkening too quickly, lower heat to 450 degrees. Remove from oven, top with olives and return to oven for another 5 minutes until cheese is starting to brown and the crust is browned and crisp. Remove pan from the oven and immediately slide the pizza off the pan and onto a wire rack to prevent sogginess. After a few minutes, slide onto a board for serving. Season with flaky salt and pepper.
- In a medium bowl, toss parsley and arugula with lemon juice and remaining 2 teaspoons olive oil. Season with flaky salt and pepper. Garnish pizza with salad and serve.
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.
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
ASPARAGUS PIZZA
Perfect for an easy, spring lunch, this uncomplicated pizza just says "Spring!" From the May 2010 issue of Canadian Living.
Provided by Katzen
Categories Lunch/Snacks
Time 30m
Yield 8-10 Slices, 4 serving(s)
Number Of Ingredients 8
Steps:
- Shape dough into a ball by pulling sides down and folding into bottom at centre; cover with tea towel and let rest for 20 minutes.
- In a large bowl, mix asparagus, half of the oil, the salt & pepper; set aside.
- On a lightly floure surface, shape dough by pressing with fingertips and pulling edges to stretch into 16"x12" rectangle. Place on cornmeal dusted baking sheet.
- Stir remaining oil with garlic spread over dough. Top with asparagus, and cheeses.
- Bake at 425F until crust is golden, 20 to 25 minutes.
ASPARAGUS AND PROSCIUTTO PIZZA
A light, delicious asparagus pizza that is healthier than regular pizza.
Provided by Brian Sloat
Categories Main Dish Recipes Pizza Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Place a pizza stone in the oven at 550 degrees F (260 degrees C); preheat for 30 minutes.
- Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until wilted, 1 to 2 minutes. Remove from the heat and remove liquid.
- Place asparagus in a single layer in a flat, microwave-safe dish. Add 2 tablespoons water, cover, and microwave until tender, 3 to 5 minutes.
- Roll out dough on a lightly floured surface. Brush with oil. Sprinkle 1/2 of the Parmesan cheese over top. Add prosciutto, onion, asparagus, spinach, and remaining Parmesan.
- Remove pizza stone from the oven. Transfer pizza to the hot stone and return to the oven. Bake until crispy, about 10 minutes.
Nutrition Facts : Calories 613.1 calories, Carbohydrate 90.8 g, Cholesterol 23.3 mg, Fat 16 g, Fiber 4 g, Protein 23.8 g, SaturatedFat 3.7 g, Sodium 1736.9 mg, Sugar 11.1 g
SPRINGTIME ASPARAGUS PIZZA
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.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- 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° until crust is golden and cheese is melted, 10-15 minutes. Sprinkle with lemon zest and red pepper flakes. Top with anchovy fillets if desired.
Nutrition Facts : Calories 227 calories, Fat 6g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 600mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein.
More about "pizza with asparagus recipes"
ASPARAGUS PIZZA RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (8)Total Time 17 minsCategory Dinner, LunchCalories 350 per serving
ASPARAGUS PIZZA - CLOSET COOKING
From closetcooking.com
ROASTED ASPARAGUS, MUSHROOM, AND ONION PIZZA RECIPE
From myrecipes.com
LOW CARB KETO CHICKEN CRUST PIZZA RECIPE
From wholesomeyum.com
ASPARAGUS PIZZA - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
Reviews 3Calories 326 per servingCategory Main Course
- Position the oven rack in the center of the oven. If using pizza stone, place it on the rack. Preheat to 475 degrees F. (If using pizza stone preheat 30 minutes.)
- Lightly flour your work surface and either roll or shape the dough with your hands into a 14-inch circle. Transfer to a large piece of parchment paper set on a pizza peel, cutting board or flat cookie sheet. Spread pesto evenly over the dough, leaving a 1-inch border. Sprinkle with Italian cheese blend or mozzarella. Top with asparagus and prosciutto (if using) into pieces and scatter on top.
- Slide the pizza on the parchment onto the oven rack or stone and bake until the edges of the pizza are golden and cheese is melted, about 10 minutes. Remove pizza from oven and cut into slices and sprinkle with parmesan if using.
SHAVED ASPARAGUS PIZZA – SMITTEN KITCHEN
From smittenkitchen.com
9 MAIN-COURSE SALAD RECIPES THAT ARE FRESH AND FILLING ENOUGH - THE ...
From washingtonpost.com
14 GREEN RECIPES TO MAKE FOR EARTH DAY - MSN
From msn.com
LEMON, ASPARAGUS AND GRUYèRE PIZZA RECIPE - ELIZABETH FALKNER
From foodandwine.com
38 ASPARAGUS RECIPES THAT CELEBRATE SPRING - MARTHA STEWART
From marthastewart.com
GRILLED PIZZA WITH ASPARAGUS & CARAMELIZED ONION RECIPE
From myrecipes.com
SPRING PISTACHIO PESTO PIZZA WITH ASPARAGUS AND RICOTTA.
From howsweeteats.com
BEST ASPARAGUS RECIPES - THE NEW YORK TIMES
From nytimes.com
SHAVED ASPARAGUS PIZZA - LITTLE SPICE JAR
From littlespicejar.com
GRILLED ASPARAGUS PIZZAS WITH GREMOLATA RECIPE - DANIELE UDITI
From foodandwine.com
SPRING VEGETABLE BAKED RICE RECIPE - TODAY
From today.com
OVEN-ROASTED ASPARAGUS WITH TOMATOES AND VEGAN FETA
From biancazapatka.com
SPRING PIZZA WITH ASPARAGUS AND HERBS RECIPE | MUSCLE & FITNESS
From muscleandfitness.com
BACON, ASPARAGUS & BLUE CHEESE NAAN PIZZA
From stonefire.com
You'll also love