Artichoke and Asparagus Thin Crust Pizza

Beer-battered asparagus, oven roasted asparagus, asparagus frittatas, asparagus soup — all are fantastic. This pizza is no different.
By Lauren Hardy

Artichoke and Asparagus Thin Crust Pizza

Artichoke and Asparagus Thin Crust Pizza
 
Prep Time
Cook Time
Total Time
 
Beer-battered asparagus, oven roasted asparagus, asparagus frittatas, asparagus soup — all are fantastic. This pizza is no different.
Author:
Recipe Type: Main
Serves: 2
Ingredients
For the crust:
  • 2 cups all-purpose flour
  • 1 pinch baking powder
  • 2 tbs plain greek yogurt (from a 6 0z. container)
  • 1 tbs olive oil
  • 1 tablespoon active dry yeast
  • ½ cup warm water
  • 1 tbs sugar
For the pizza:
  • The rest of the greek yogurt
  • 3 tablespoons butter
  • 1 tablespoon grated Parmesan
  • 2 garlic cloves, minced
  • 8 asparagus spears, trimmed, halved lengthwise, cut into 1½-inch pieces
  • ½ can artichoke hearts rinsed and squeezed dry, roughly chopped
  • 5 ounces brie cheese
  • Grated Parmesan for topping
Instructions
  1. In a mixing bowl add flour, baking powder, salt and sugar and mix until combined. Mix in oil and yogurt. In a small ramekin, mix the yeast and warm water and let it sit for 2 minutes. Mix the water mixture with the flour mixture and knead well for about 3 minutes. Cover and let it sit for 3-4 hours.
  2. Preheat oven to 425?F. In a small saucepan, combine the greek yogurt, butter, grated Parmesan and minced garlic and heat on low until fragrant.
  3. Uncover the dough and knead for another minute. Form the dough into a ball, coat it with flour and set on a pizza stone. Using fingertips, gently flatten and stretch into 12-inch round disk. Using the back of a spoon, spread the sauce, leaving a 1-inch border around the edge.
  4. Remove rind from Brie and discard. Cut Brie into ¼-in. slices. Sprinkle artichoke hearts and asparagus pieces over pizza evenly. Top with Brie slices and bake in oven for 20 minutes, or until crust is golden. Let sit for 5 minutes before slicing. Sprinkle with grated Parmesan for added flavor.

Lauren Hardy

Lauren Hardy is a writer, editor and self-taught, experimental foodie. By the time she was 6 years old, she had the Toll House Inn chocolate chip cookie recipe memorized and baked a variety of batches for her family each week. Her passion for cooking flourished during her college years.In addition to her writing aspirations, she hopes to own a bakery someday. You can follow her latest musings on her blog, "Making Life Sweet," at laurenhardy.com, where she blogs weekly about inspiration, food and faith.

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