As always, I like to post my favorite recipe of the week. Usually it will be something that I made sometime during the last week that ROCKED. This week is no exception. I made the BEST asparagus pizza EVER. Not to brag or anything but it was DELICIOUS!!!!
As you know from previous posts, I love asparagus. I promise every recipe I post won’t include asparagus. But you are just going to have to bare with me for this one. Of course I did not write down my exact measurements of ingredients, so I am going to do my best to remember. I did take pictures though!
Asparagus Pesto Pizza
1 store bought whole wheat pizza crust (or any pizza crust that you like!)
1 bunch (about 1 lb) of asparagus
1 cup fresh basil leaves
2 garlic cloves
2 Tbls pine nuts
½ cup olive oil
½ cup grated Parmesan cheese
½ cup grated Pecorino Romano cheese
½ lb grated fontina cheese
Salt and pepper
- Preheat oven to 400. Wash and trim ends off of asparagus. Put asparagus in a grill pan (or you can grill outside) and sprinkle with a little olive oil just to coat. Sprinkle with salt and pepper. Grill asparagus for about 5-7 minutes, tossing to turn. Look how gorgeous these are!
2. Make pesto ~ add fresh basil, garlic cloves, pine nuts, olive oil and Parmesan cheese to blender or Magic Bullet. I make my pesto in the Magic Bullet. I love this thing. I make smoothies, purees, pestos, you name it in this thing. It is easy to clean and comes with all different shapes and sizes of cups.
3. You might need to add more olive oil to get the right consistency for the pesto. After the asparagus is grilled, add about 5 asparagus to the pesto and blend. This is the KEY to this recipe! Yummy! Regular pesto with added asparagus!
4. Spread the pesto over the pizza crust. Mine looked like this:
5. Sprinkle the Pecorino Romano cheese and Fontina Cheese over the pesto.
6. Slice the remaining asparagus into bite-size pieces and spread over the cheese. The final product looks like this:
7. Bake in oven for about 10-15 minutes, depending on how well done you like your pizza. It takes a little bit longer than regular pizza because the oil in the pesto makes the bottom moist. Keep in oven long enough to crisp up bottom of pizza.
Of course I forgot to take an ALL DONE picture because we were so ready to eat! Some day I will remember to take one! Also, in case you don’t normally eat Pecorino Romano and Fontina Cheeses, they are strong in flavor, yet very delish. If you like a more mild pizza, you can always swap these cheeses out for regular mozzarella.
Enjoy this heavenly spring green pizza!