0 from 30 votes
Asparagus and Snap Pea Pizza
The perfect spring Asparagus and Snap Pea Pizza!
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 people
Calories: 970 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
- 2 tablespoons olive oil
- 1 lb pizza dough
- 4 asparagus stalks sliced in half lengthwise and then cut into 1 inch pieces
- 1 ½ cups Taleggio cheese, shredded (or fontina)
- 1 ½ cups mozzarella cheese, shredded
- 1 ball burrata cheese
- 1 cup sugar snap peas, opened and separated
- 4 ounces prosciutto
For the Roasted Garlic Paste
- 4-5 tablespoons olive oil
- 1 head garlic
- 1 lemon zested
- Pinch chili flakes
- 3 tablespoons shredded Parmesan
Instructions
For the Roasted Garlic Paste
- Preheat your oven to 450 degrees F.
- Trim the top of the head of garlic to expose the tops of the garlic cloves. Place the head of garlic on a piece of aluminum foil and drizzle with 1 tablespoon of olive oil. Wrap the head of garlic up in the foil and transfer to the oven to roast for 40 minutes. Once soft, remove the head of garlic from the oven and carefully pop out the individual garlic cloves into a bowl. Add the remaining olive oil, lemon zest red pepper flakes and the parmesan cheese. Mash the mixture together with a fork and use as needed for the pizza.
Cup of Yum
For the Pizza
- Preheat your oven to 500 degrees.
- Divide the pizza dough into 2 even pieces. Stretch each piece of dough in a circular motion, then lay them both out on a flat surface and flatten out using a rolling pin. If you have a pizza peel, sprinkle some flour on it and place the stretched out dough on the peel. Once your 2 pizza doughs are flat and ready to be heated, use a spoon to spread the roasted garlic paste all around the dough leaving a little bit for the crust.
- Top each pizza with equal parts of both shredded cheese, asparagus and snap peas. Transfer the pizzas into the oven and bake for 12-13 minutes until the crust is golden and cheese is bubbling.
- Remove pizza from the oven and top with the torn burrata and prosciutto. Season with salt and pepper and additional red pepper flakes if needed slice and serve.
Notes
- Use homemade dough or grab the ready-to-go ball from the deli. Either way you slice it, it's still homemade pizza!
Nutrition Information
Calories
970kcal
(49%)
Carbohydrates
63g
(21%)
Protein
38g
(76%)
Fat
65g
(100%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
5g
Monounsaturated Fat
23g
Trans Fat
0.04g
Cholesterol
114mg
(38%)
Sodium
2219mg
(92%)
Potassium
230mg
(7%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
2152IU
(43%)
Vitamin C
32mg
(36%)
Calcium
698mg
(70%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 970
% Daily Value*
| Calories | 970kcal | 49% |
| Carbohydrates | 63g | 21% |
| Protein | 38g | 76% |
| Fat | 65g | 100% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 114mg | 38% |
| Sodium | 2219mg | 92% |
| Potassium | 230mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 2152IU | 43% |
| Vitamin C | 32mg | 36% |
| Calcium | 698mg | 70% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.