BACON ASPARAGUS PIZZA
Asparagus, bacon and goat cheese top this intriguing pizza. A unique combination of ingredients that are sure to get your taste buds in gear!
Provided by Annie
Categories World Cuisine Recipes European Italian
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place bacon in a skillet over medium-high heat. Cook for a few minutes to release most of the grease, but do not cook until crisp. Remove to paper towels to drain.
- Spread the pizza crust out on a pizza pan or large baking sheet. Top with mozzarella cheese, bacon pieces, asparagus, and tomatoes. Dot with goat cheese, then season with red pepper flakes and black pepper.
- Bake for 15 to 20 minutes in the preheated oven, until the crust is golden brown underneath when you lift it up to take a peek. Let cool for about 5 minutes before slicing and serving.
Nutrition Facts : Calories 428.7 calories, Carbohydrate 21.3 g, Cholesterol 75.3 mg, Fat 25.2 g, Fiber 1.2 g, Protein 28.7 g, SaturatedFat 14.8 g, Sodium 968.3 mg, Sugar 3.8 g
SHAVED ASPARAGUS PIZZA
Jim Lahey has created the perfect dish to herald spring--shaved asparagus pizza. His famous crust coddles rich and creamy Brie cheese and shaved asparagus, which chars and curls to become a tangle of sweet, crunchy strands on top. Lemon zest adds brightness to the pizza.
Provided by Jim Lahey
Categories Appetizer
Time 40m
Number Of Ingredients 9
Steps:
- Place a pizza stone on the middle rack of the oven and heat oven to 500°F (260°C). Lightly oil a rimmed baking sheet.
- Place the ball of dough in the center of the oiled sheet pan and gently tug the dough so that it fits the pan. If the dough is too firm to stretch, grab a rolling pin (or, lacking that, a wine bottle) and gently roll the dough to fit the baking sheet.
- Arrange 15 pieces (about 1 tablespoon each) of Brie across the dough in 3 rows of 5. Using a box grater, grate the garlic clove over the top, then scatter on the Parmigiano-Reggiano and black pepper. Drag a vegetable peeler along the length of each asparagus spear to create long shavings. It will seem like a ton of asparagus when it's all shaved, but it collapses quite a bit when cooked. Strew handfuls of the shaved asparagus across the pizza and sprinkle everything with salt.
- Place the sheet pan directly on the pizza stone and bake until the crust is golden brown and the asparagus is charred in spots, 15 to 20 minutes.
- Remove the pizza from the oven, drizzle with olive oil, and sprinkle with the lemon zest. Slice and serve immediately. Originally published March 31, 2018.
Nutrition Facts : Calories 223 calories
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 & 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
FARMERS MARKET POTATO & ASPARAGUS PIZZA
This gorgeous asparagus pizza is the best way to celebrate spring! I used chive blossoms and thyme flowers, but if you're not able to find any, additional chopped chives and thyme leaves would work just as well.
Provided by Jeanine Donofrio
Categories Main dish
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 450°F.
- Use a vegetable peeler to peel the asparagus vertically into ribbons. Set the ribbons aside and finely chop any leftover bits of the tender parts of the asparagus, avoiding the fibrous inch or so on the ends.
- Use a mandoline or a sharp knife to slice the potatoes paper thin.
- Stretch the pizza dough to fit a large pizza stone or pan. Brush the dough with olive oil and sprinkle with the minced garlic. Top the dough with three-fourths of the gruyere cheese, and then layer the potatoes in circles, starting from the outside of the pizza working in. Let them overlap just slightly. Sprinkle on the remaining gruyere cheese and half of the chives and bake for 12 to 14 minutes or until the dough is cooked through and the potatoes are tender.
- Remove the pizza from the oven and top with the radish slices, if using, and the asparagus ribbons. Squeeze lemon over the asparagus and sprinkle with a few pinches of salt and pepper. Break apart the chive blossoms and sprinkle on top along with the thyme flowers and/or leaves. Return the pizza for the oven for 3 minutes to lightly warm the toppings.
- Remove from the oven and top with the Parmesan cheese and freshly cracked black pepper.
SHAVED ASPARAGUS PIZZA
Make and share this Shaved Asparagus Pizza recipe from Food.com.
Provided by sofie-a-toast
Categories Cheese
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F.
- If not already shaped, stretch your pizza dough into a large circle 12-16 inches in diameter and place on your pizza pan or stone. Drizzle dough with a thin stream of olive oil.
- Slice fresh mozzarella as thinly as possible and arrange in a single layer over dough.
- Using a vegetable peeler shave your asparagus into thin ribbons. Use the entire bunch, as you might only get 3 or 4 good ribbons from each spear. Pile asparagus shavings on top of the mozzarella. The asparagus WILL cook down so you want to use more than you think is necessary.
- Top asparagus with several cranks of black pepper and dot generously with Boursin cheese. (I tend to use 1/4-1/2 a package per pizza.).
- Bake on pizza stone or baking sheet for 15-20 minutes or until crust is golden brown. Let cool for 2-3 minutes before slicing and serving.
Nutrition Facts : Calories 98.4, Fat 6.5, SaturatedFat 3.8, Cholesterol 22.4, Sodium 186.5, Carbohydrate 3.1, Fiber 1.2, Sugar 1.1, Protein 7.7
SHAVED ASPARAGUS PIZZA
This delicious and light pizza recipe is perfect for summertime! Easy homemade dough is topped with freshly shaved asparagus.
Provided by Emily's Tasty Adventures
Categories Bread Pizza Dough and Crust Recipes
Time 3h
Yield 4
Number Of Ingredients 13
Steps:
- Mix flour, salt, and yeast together in a bowl. Add water and olive oil and stir until the mixture forms a rough ball. Dump dough onto a lightly floured surface and knead into a neater ball for a minute or two. Lightly coat the bowl with olive oil. Return dough to the bowl and roll around to coat in oil. Cover the bowl and let sit until doubled in size, about 2 hours.
- Dump the dough onto a floured surface and press air out using the palm of your hand. Fold dough back into a ball, cover, and let sit 20 minutes more.
- Preheat the oven to 500 degrees F (260 degrees C). Sprinkle a pizza stone or baking sheet with cornmeal.
- Roll and stretch dough into a thin circle roughly 12 inches in diameter. Place dough on the prepared baking stone.
- Hold an asparagus stalk by the thick end and lay it flat on a cutting board. Use a vegetable peeler to create long shavings into a bowl. Repeat with remaining stalks and discard tough ends. Add 2 teaspoons olive oil and salt and toss to coat.
- Sprinkle Parmesan cheese on top of the dough followed by mozzarella cheese. Add shaved asparagus.
- Bake in the preheated oven until crust is browned and bubbly and asparagus is lightly charred, 10 to 15 minutes.
- Top with green onions before slicing and serving.
Nutrition Facts : Calories 405.3 calories, Carbohydrate 41 g, Cholesterol 40.7 mg, Fat 16.8 g, Fiber 2.8 g, Protein 22.2 g, SaturatedFat 7.5 g, Sodium 1252.4 mg, Sugar 2 g
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 WATERCRESS PIZZA
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees with rack in lower third. Toss together asparagus, onion, and 1 tablespoon oil in a medium bowl. Season with salt and pepper.
- Brush a rimmed baking sheet with 2 tablespoons oil. Using your hands, gently stretch dough from all sides to approximate size of baking sheet. Place dough on baking sheet, stretching and fitting it to edges of sheet.
- Brush dough with remaining 2 tablespoons oil, then spread with ricotta, leaving a 1/2-inch border. Top with asparagus mixture; sprinkle with mozzarella.
- Bake until crust is golden brown and asparagus is tender, about 20 minutes. Top with watercress, season with salt, and sprinkle with pepper flakes. Cut into pieces and serve.
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, 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.
BACON AND ASPARAGUS PIZZA
Provided by Patrick and Gina Neely : Food Network
Time 1h50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F. Adjust oven racks to the middle of the oven. Place a cast iron pizza stone or pan in the oven to heat for 1 hour.
- Blanch asparagus 1 minute in a large pot of boiling salted water, then remove and shock in a bowl of ice water. Drain well.
- Place asparagus in a bowl and drizzle with olive oil, salt, and pepper. Toss to combine well.
- Flour your work surface and roll the pizza dough into a 12-inch diameter. Carefully remove the cast iron pizza stone from the oven and put the dough on top.
- Ladle the sauce to cover the bottom of the pizza and top with mozzarella, red onion, bacon, and asparagus coins. Arrange the 8 whole pieces of asparagus fanned out from the center the pizza, like spokes on a bicycle.
- Bake until golden and crisp and the cheese has melted, about 20 to 25 minutes.
- Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add garlic slices, and red pepper flakes, and saute until the edges of the garlic begin to turn golden, about 3 minutes.
- Stir in the crushed tomatoes, salt, and pepper and let simmer 15 minutes.
- Turn off the heat and stir in the torn basil. Taste for seasoning and adjust if necessary.
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 PIZZA
Steps:
- Preheat the oven to 450?F.
- Divide the dough in half and roll each into a rough oval. Place on a parchment-lined baking sheet (or two).
- Snap the tough ends off the asparagus wherever they naturally break. Place on a plate or in a bowl, drizzle with oil and toss with your hands to coat. Drizzle the pizza dough with oil and lay asparagus in a row on top. Sprinkle with salt and pepper.
- Crumble the goat cheese over each pizza, and sprinkle with grated Gouda, Parmesan or cheddar and bake for 15-20 minutes, until bubbly and golden.
- Cut in between the asparagus into strips to serve. Serves 6-8.
Nutrition Facts :
GOAT CHEESE AND ASPARAGUS PIZZA
Categories Cheese Tomato Vegetable Bake Vegetarian Quick & Easy Lunch Goat Cheese Asparagus Spring Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Toss asparagus with oil in medium bowl to coat. Unroll pizza dough on baking sheet, forming 9x12-inch rectangle. Spoon tomatoes over dough, leaving 3/4-inch plain border. Scatter asparagus with oil over tomatoes. Bake pizza 7 minutes. Remove from oven. Crumble goat cheese over pizza. Sprinkle with marjoram and crushed pepper. Bake until crust is golden around edges, about 9 minutes longer.
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- Dust a large cutting board or clean countertop with wheat bran or cornmeal (this will ensure that the dough does not stick). Roll or stretch out the ball of pizza dough so that it's approximately a 10-inch circle (it will be slightly smaller if you're using a 10-inch skillet).
- In a small mixing bowl, mix together the ricotta, lemon zest, and a hefty pinch of kosher salt. Spread the ricotta mixture evenly over the pizza dough, leaving a one-inch border for the crust.
- Remove the cast-iron skillet from the oven, flip it upside down, and rub the exposed surface with oil using a paper towel. Carefully and quickly, arrange the pizza dough on top of the skillet.
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- Using a rolling pin dusted with flour, roll out the pizza dough to the desired shape. (Since I was baking on a cookie sheet, I made a rectangular pizza, but any shape works.) Place dough on a lightly oiled cookie sheet and drizzle with about 1 tablespoon of olive oil. Top the dough with the mozzarella, and then add the asparagus and red onion on top of the cheese.
- Bake in oven until crust is golden and cheese is hot and bubbly, about 8-10 minutes. Remove from oven, sprinkle with Parmesan, cut into slices, and serve immediately.
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5/5 (46)Total Time 45 minsServings 4Calories 621 per serving
- Heat oven to 400° F. Shape the dough into 4 rounds and place on 2 cornmeal-dusted baking sheets.
- Dividing evenly, top the dough with the asparagus, mushrooms, and garlic, then the ricotta, Parmesan, and 2 tablespoons of the oil. Season with ¾ teaspoon salt and ¼ teaspoon pepper. Bake, switching the pans halfway through, until the crust is golden brown and crisp, 25 to 30 minutes.
- Meanwhile, in a medium bowl, toss the arugula with the lemon juice, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Top the pizzas with the arugula just before serving.
GOAT CHEESE AND ASPARAGUS PIZZA RECIPE | REAL SIMPLE
From realsimple.com
5/5
- Heat oven to 425°F. On a floured work surface, roll out the dough to a 14-inch round. Transfer to a baking sheet.
- In a small bowl, combine 4 ounces of the goat cheese, sour cream, and thyme. Spread over the dough, leaving a 1-inch border.
- Top with the asparagus, remaining 2 ounces goat cheese, and ¼ teaspoon each salt and pepper.
GRILLED ASPARAGUS PIZZAS WITH GREMOLATA - FOOD & WINE
From foodandwine.com
Servings 2Total Time 1 hrCategory Pizza + Calzones
- In a small bowl, whisk the 1/2 cup of olive oil with the parsley, oregano, lemon zest and juice, the garlic and crushed red pepper. Season the gremolata with salt and black pepper.
- Light a grill and oil the grate. Brush the asparagus with olive oil and season with salt and black pepper. Grill over moderately high heat, turning, until lightly charred, 3 to 5 minutes. Transfer to a carving board and let cool; cut into 2-inch lengths.
- On a lightly oiled large baking sheet, stretch 1 ball of pizza dough to a 12-inch oval or round and brush with olive oil. Grill the dough over moderate heat until lightly charred on the bottom, 2 to 3 minutes. Flip the crust and scatter half each of the mozzarella and asparagus on top. Close the grill and cook until the cheese is melted and the crust is firm, 3 to 5 minutes. Transfer to a large board. Repeat with the remaining dough, mozzarella and asparagus. Drizzle the pizzas with the gremolata, cut into wedges and serve.
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- If your pizza dough is in the fridge, take it out and let it rest at room temperature for about an hour or so to make it easier to stretch and work with.
- Meanwhile, prepare the asparagus by thinly shaving the stalks into long ribbons with a vegetable peeler. Toss them into a bowl along with the thinly sliced onions, capers, and lemon zest. Squeeze the juice of the lemon over the vegetables and add in one tablespoon of olive oil. Season with salt and pepper, give the veggies a toss to coat, and set aside while you preheat your grill to high.
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- When the bottom of the crust is golden and grilled, brush the top of the dough with the remaining oil and carefully flip the pizza crust using a pair of tongs. Now, top the grilled side of the pizza with the pesto, goat cheese, and prepared asparagus, onions, and capers. Close the lid and cook for two to three minutes or until the bottom of the crust is golden and grilled and the toppings are nice and hot (if indoors, pop the griddle pan into a 450ºF oven for three to five minutes or until done).
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- In a large bowl, dissolve the yeast in 1 cup of the warm water and let stand until foamy, about 10 minutes. Stir in 1 1/2 cups of the bread flour until blended, then cover with a kitchen towel and let the sponge stand at room temperature until bubbly, 1 to 1 1/2 hours.
- Add the remaining 2 cups of flour and 1/2 cup warm water to the sponge in the bowl. Add the pure olive oil and the sea salt and stir until almost combined. Scrape the dough out onto a lightly floured work surface and knead gently until smooth and silky, about 5 minutes. Transfer the dough to a lightly oiled bowl, cover with plastic wrap and refrigerate overnight.
- Let the dough return to room temperature. Punch it down and form it into 4 balls. Place the dough on a lightly floured work surface, cover loosely with plastic wrap and let rest for 10 minutes.
- In a small saucepan of boiling salted water, blanch the asparagus just until bright green, about 20 seconds. Drain and refresh the asparagus under cold water. Pat dry.
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