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
- Total Time: 45 minutes
- Yield: 2 1x
Description
Beer-battered asparagus, oven roasted asparagus, asparagus frittatas, asparagus soup — all are fantastic. This pizza is no different.
Ingredients
Scale
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
- 1/2 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 1 1/2-inch pieces
- 1/2 can artichoke hearts rinsed and squeezed dry, roughly chopped
- 5 ounces brie cheese
- Grated Parmesan for topping
Instructions
- 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.
- 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.
- 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.
- Remove rind from Brie and discard. Cut Brie into 1/4-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.
- Prep Time: 20 mins
- Cook Time: 25 mins
