Description
This asparagus pizza has pesto and prosciutto and is ready in only 30 minutes. The key to a crispy crust is baking the pizza on parchment directly on the oven rack (or on a pizza stone if you have one.)
Ingredients
Flour for dusting
1 pound pizza dough, whole grain if desired, room temperature
1/4 cup pesto
1 1/2 cups shredded Italian cheese blend or part skim mozzarella
8 ounces raw asparagus, trimmed and cut into 1-inch pieces (about 1 1/2 cup cut)
1 ounce thinly sliced prosciutto torn into pieces, optional
1/4 cup shaved Parmesan cheese, optional
Instructions
- 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.
Notes
The pizza bakes on the parchment either directly on the oven rack or on the pizza stone. The parchment will not burn but may darken slightly. If you do not have parchment, you can make this pizza on an oiled sheet pan. Bake it on the bottom rack of the oven to help crisp the bottom of the pizza.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 pizza
- Calories: 326
- Sugar: 0 g
- Fat: 14 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 16 g