Pizza is the ultimate meal as far as my family is concerned.
Because pizza is such a popular food in my home, I do my best to create healthy pizza recipes. Thanks to Michigan Asparagus and Red Star Yeast, I was able to create this asparagus pizza.
All you need is a few simple ingredients to create this wonderful, filling, healthy pizza.
Here is a little personal story regarding asparagus. I remember when I was a young teen and living in Germany, we used to have asparagus all spring long. My German Grandmother lived with us and we would take her out to eat white asparagus.
White asparagus are a delicacy. They are slightly more tender and have a milder flavor to them. I have never found white asparagus in the area where I live. These fresh from Michigan asparagus fit the bill though.
My Oma always felt so special when we took her to a restaurant for asparagus. When I see or eat asparagus, I think of my Oma. I can’t find white asparagus here, but I make sure I fill up on the green asparagus when it is in season.
If you want to switch this recipe up to suit your families tastes you can easily use goat cheese instead of mozzarella and have an asparagus goat cheese pizza. I think the goat cheese would add an extra zing to the pizza.
Pizza is a favorite dish for most families. Bring a touch of spring to your table with this recipe
- 3 cups flour (I use white whole wheat) Plus some for the counter top
- 2 TBL active dry yeast I used Red Star
- 2 TBL Extra Virgin Olive Oil
- 1 cup warm water
- 1 tsp salt
- 4 cloves garlic pressed or chopped
- 3 cups mozzarella cheese divided
- 20 stalks asparagus ends snapped and washed
- 2 TBL EVOO
In a large bowl, add the flour and salt and set aside. Mix the yeast in the warm water until it dissolves. Pour the water/yeast mixture in the flour mixture, add the olive oil.
Mix with a wooden spoon (or use a Kitchen Aid mixer with hook) until the dough begins to come together. Put some flour on the counter top, place dough on it and start to knead the dough. Knead for about 5 - 8 minutes or until the dough is smooth.
Place the smooth dough in a greased bowl, cover with plastic that has been sprayed with cooking oil and let rise till double (about 1 hour or so)
When the dough has doubled in size, punch it down to get rid of the air bubbles. Take it out of the bowl, place it on the counter and knead a few times.
Divide the dough in half. Roll out half of the dough to fit your pan. You can use a rolling pin or use your hands to pull it to the size you need.
Preheat oven to 425°F
When the dough is ready, roll out to a shape that is about 15X 8 inches (or to fit your pan)
Rub the olive oil on the dough and then sprinkle the garlic on it.
Top the dough with about 2 cups of the mozzarella cheese. Then add the asparagus. Top with the remainder mozzarella cheese.
Bake for about 20 minutes or until the cheese is bubbly and brown
The dough is enough for two pizzas. I freeze the half I don't use.
Making sure that my family eats the recommend amount of vegetables can, at times, be a struggle. I fall back on many of my favorite vegetable recipes to make sure we get what our bodies need.
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