Beer-battered asparagus, oven roasted asparagus, asparagus frittatas, asparagus soup — all are fantastic. This pizza is no different.
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
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 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.
Recipe by Honest Cooking at https://honestcooking.com/artichoke-asparagus-thin-crust-pizza-recipe/