ASPARAGUS AND PLUM TOMATO PIZZA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 1 12-inch pizza
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Trim tough ends off asparagus, leaving 4 or 5-inch long tender tops of spears. Place tops in a small skillet in 1/2-inch of boiling water. Cover the pan and steam asparagus for 2 minutes. Run asparagus under cool water and drain well. Cut spears into 1-inch pieces on the diagonal.
- Spread a foccacia with a thin layer of pesto sauce. Dot the top of pizza pie with cubed Fontina cheese. Add a scattering of chopped asparagus and diced plum tomatoes.
- Bake directly on oven rack or on a perforated pizza pan. Bake foccacia pie for 10 minutes in preheated oven on middle rack or, until the cheese melts and edges of your pizza are crisp and dark golden in color.
- Combine basil, pine nuts, and garlic in a food processor with a drizzle of the olive oil. Blend coarsely, stopping from time to time to scrape down the sides. Place in small bowl, and stir in the remaining olive oil (as needed), Parmesan, and pepper, to taste.
ASPARAGUS & POTATO PIZZA
Categories healthy pizza recipes pizza recipes Asparagus & Potato Pizza Recipes vegetable pizza vegetarian recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Dust a baking sheet with cornmeal. Shape the dough into a 16-in.-long oval or rectangle and place on the prepared baking sheet.
- In a large bowl, toss the potatoes, asparagus, onion, oil, 1/2 tsp salt and 1/4 tsp pepper. Scatter the vegetables and cheese over the dough and bake until the potatoes are tender and the crust is golden brown and crisp, 20 to 25 minutes.
Nutrition Facts : Calories 400 calories
SHAVED ASPARAGUS AND POTATO PIZZA
Steps:
- Prepare and heat the oven: If you have one, place a pizza stone on a lower rack in your oven. Preheat the oven to 550F or as hot as it will go.
- Precook the potatoes: Mound the potato slices in the middle of a baking sheet. Sprinkle with 1 tablespoon of oil, and salt and pepper to taste. Toss together and spread in an even layer with no pieces overlapping. Bake for 10 minutes, or until the potatoes are tender. Let cool briefly.
- Prepare the asparagus: Trim about 1/2 inch from the bottom of the asparagus spears. With a vegetable peeler , shave the spears into long, thin strips: hold a spear by the bud end and scrape down the length with the peeler. Turn the stalk often until you can no longer scrape it. Cut the remaining core of the spear into 1-inch pieces. In a bowl, toss all of the asparagus with the remaining 2 tablespoons of oil, salt and pepper. Set aside.
Nutrition Facts : Calories 1025 kcal, Carbohydrate 176 g, Cholesterol 33 mg, Fiber 14 g, Protein 30 g, SaturatedFat 7 g, Sodium 873 mg, Sugar 10 g, Fat 24 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
ASPARAGUS PIZZA
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Trim 1/2 pound asparagus. Cut each stalk in half lengthwise, then crosswise into 2-inch pieces. Form 1 pound refrigerated pizza dough (at room temperature) into an 11-by-15-inch rectangle on an oiled piece of parchment. Top with the asparagus and 1 cup shredded fontina. Slide the crust (on the parchment) onto a preheated pizza stone or inverted baking sheet. Bake at 475˚ until the bottom is crisp, 12 minutes. Top with pesto and red pepper flakes.
ASPARAGUS, FINGERLING POTATO, AND GOAT CHEESE PIZZA
It's the possibilities in that blank crust that make pizza so much fun. Lately, we've been obsessed with white pizza. Brush the dough with olive oil, sprinkle with mozzarella, and then let the fun begin. Without the acidity of the tomato sauce to contend with, you can really experiment. In this version, asparagus adds freshness and a hit of color, goat cheese brings a creamy tang, and fingerling potatoes (yes, potatoes) round out the pie with their richness.
Provided by Jeanne Thiel Kelley
Yield Makes 4 main-course servings or 6 appetizer servings
Number Of Ingredients 10
Steps:
- Place potatoes in small saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, about 10 minutes. Drain. Cool. Cut potatoes into thin slices.
- Preheat oven to 450°F. Sprinkle rimless baking sheet with cornmeal. Roll and stretch pizza dough to 16x11-inch oval. Transfer to baking sheet. Mix 1 tablespoon olive oil and garlic in small bowl. Brush garlic oil over dough. Sprinkle 3/4 of green onions over, then mozzarella, leaving 1/2-inch plain border. Top with potato slices and goat cheese. Toss asparagus and 1 tablespoon oil in medium bowl. Scatter asparagus over pizza. Sprinkle with Parmesan, then lightly with salt and generously with pepper.
- Bake pizza until crust is browned and asparagus is tender, about 18 minutes. Transfer to cutting board. Sprinkle with remaining green onions. Cut into pieces.
POTATO AND ASPARAGUS PIZZA WITH SAUCE GRIBICHE
Gribiche is a classic French sauce starring hard-boiled eggs, which gets its briny kick from cornichons and capers, and it elevates this super simple vegie pizza to something a little bit special.
Provided by Jessica Brook
Categories Main-course
Time 30m
Yield MAKES 2 pizzas, serves 4
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 200C fan-forced (220C conventional). Place pizza bases on two large baking trays lined with baking paper. 2. Toss the potatoes with 1 tablespoon of the oil and season with salt and pepper. Arrange over the pizza bases. Top with asparagus and bake for 20 minutes or until potatoes are golden and cooked through. 3. Meanwhile, cook the eggs in boiling water for 8 minutes, drain and refresh in iced water. Peel and roughly chop. Place in a small bowl, add cornichons, mustard, lemon juice, remaining olive oil and chopped tarragon. Season with salt and pepper and gently toss to combine. 4. Top the pizza with sauce gribiche and extra tarragon and serve.
ASPARAGUS-AND-POTATO FLATBREAD
Ribbons of delicate asparagus may look fancy, but making them couldn't be easier -- all you need is a vegetable peeler. They are fabulous on this flatbread, as well as tossed with an herb dressing and some hard cheese.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees, with racks in middle and lower thirds. On a lightly floured surface, roll dough into two 6-by-16-inch ovals and transfer to two parchment-lined rimmed baking sheets. Brush each with 1 tablespoon oil. In a medium bowl, toss potato with 2 teaspoons oil and season with salt and pepper. Arrange potatoes on dough, leaving a 1/4-inch border. Bake until edges of crusts are golden and potatoes are beginning to crisp around edges, about 12 minutes, rotating sheets halfway through.
- Meanwhile, toss asparagus with 2 teaspoons oil and season with salt and pepper. Reduce heat to 450 degrees, remove sheets from oven, and top flatbread with asparagus. Return sheets to oven and bake until asparagus is crisp-tender, 5 minutes. Top with cheese and bake until cheese is warmed through, 3 minutes. Drizzle each flatbread with 1 teaspoon oil, then cut into wedges to serve.
Nutrition Facts : Calories 346 g, Fat 17 g, Fiber 3 g, Protein 11 g, SaturatedFat 4 g
EASY POTATO ASPARAGUS SOUP
A yummy quick cooking soup. You can sub broccoli for the asparagus, if you prefer. The recipe is from "Better Homes and Garden's Christmas Comfort and Joy".
Provided by Lorac
Categories Potato
Time 35m
Yield 5 1/2 cups
Number Of Ingredients 12
Steps:
- Heat oil in a large sauce pot, add onion and cook over medium heat until tender.
- Add flour and stir to coat onions.
- Add asparagus, milk, broth, potatoes, salt and pepper, increase heat to medium high and cook until thick and bubbling, stirring often.
- Reduce heat to low, cover and simmer, stirring ocassionaly, 10-12 minutes or until vegetables are tender.
- Add cheese, tomato and sour cream and simmer until cheese is melted.
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 AND POTATO PIZZA
Make and share this Asparagus and Potato Pizza recipe from Food.com.
Provided by CookingONTheSide
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees F.
- Dust a baking sheet with cornmeal.
- Shape the dough into a 16-inch long oval or rectangle and place on the prepared baking sheet.
- In a large bowl, toss the potatoes, asparagus, onion, oil, 1/2 t salt and 1/4 t pepper.
- Scatter the vegetables and cheese over the dough and bake until the potatoes are tender and the crust is golden brown and crisp, 20-25 minutes.
Nutrition Facts : Calories 193, Fat 10.8, SaturatedFat 3.4, Cholesterol 9.8, Sodium 139.8, Carbohydrate 18.8, Fiber 3.2, Sugar 2.4, Protein 7.1
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