Artichoke and Asparagus Thin Crust Pizza
- Total Time: 4 hours 25 minutes
- Yield: 2 1x
Description
Beer-battered asparagus, oven roasted asparagus, asparagus frittatas, asparagus soup — all are fantastic. This pizza is no different.
Ingredients
Units
Scale
For the crust:
- 2 cups (480 ml) all-purpose flour
- 1 pinch baking powder
- 2 tbs plain greek yogurt (from a 6 0z. container)
- 1 tbs olive oil
- 1 tbsp active dry yeast
- 1/2 cup (120 ml) warm water
- 1 tbs sugar
For the pizza:
- The rest of the greek yogurt
- 3 tbsp (45 ml) butter
- 1 tbsp 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 oz (150 g) 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
- Category: Pizza
Nutrition
- Serving Size: 1 slice
- Calories: 420
If You Liked This Recipe, You’ll Love These
- Spring Goat Cheese and Asparagus Pizza
- Positanese Pizza: Raw Tomato Pizza from the Amalfi Coast
- Warm Asparagus Salad with Bacon, Egg, and Hazelnuts
- Sheet Pan Steak and Asparagus
Frequently Asked Questions
Why does this dough need to rest for 3–4 hours?
The dough uses 1 tbsp active dry yeast activated in warm water, and the long 3–4 hour covered rest allows the yeast to ferment and the gluten to relax fully, which is what makes the crust thin and easy to stretch without snapping back.
Should I remove the rind from the Brie before baking?
Yes — the recipe instructs you to remove the rind from the 5 oz (150 g) of Brie and discard it before slicing. The rind can become rubbery and bitter when baked, so removing it lets the Brie melt smoothly over the artichokes and asparagus during the 20-minute bake at 425°F.
