Asparagus Pizza
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Prep Time
45 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 ; makes (1) 11x14-inch pizza
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Calories
466 kcal
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Course
Main Course
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Cuisine
Italian
Asparagus Pizza
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This shaved asparagus pizza with leeks and spicy ground turkey is the perfect gourmet pizza recipe for spring. Try it on whole wheat crust!
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Ingredients
- ½ recipe 1 crust Whole Wheat Pizza Dough (or your favorite pizza dough recipe—enough to yield one 11x14-inch pizza)
- ½ pound asparagus
- ¼ cup extra-virgin olive oil plus 2 teaspoons divided, plus additional for brushing
- 2 large leeks (sliced 1/4 inch thick)
- 1 ¼ teaspoons kosher salt divided
- ½ teaspoon ground black pepper divided
- ½ pound ground turkey**
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon fennel seeds
- 4 ounces freshly grated Pecorino cheese
- 1-2 tablespoons truffle oil* or substitute olive oil
Instructions
- Place rack in the top third of the oven and preheat the oven to 450 degrees F. Generously dust a large baking sheet with cornmeal or flour or line with parchment paper.
- Prepare the asparagus: Lay each asparagus spear on the counter and hold by the “tough” end. With a vegetable peeler, shave long ribbons of asparagus by sliding the peeler from the base to the top of the stalk. Repeat with remaining stalks. (The pieces may be different sizes and some may be too small to shave.) Discard tough stem ends. In a small bowl, toss the shavings with 2 teaspoons olive oil and 1/2 teaspoon salt. Set aside.
- In a large skillet over medium heat, heat 2 tablespoons olive oil. Add leeks, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook leeks until softened, about 8 minutes, then transfer to a plate. Add the remaining 2 tablespoons of olive oil to the skillet. Add the turkey, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, red pepper flakes, and fennel. Sauté until the meat is fully cooked and no pink remains; about 4 minutes.
- On a lightly floured surface, shape dough into an 11x14-inch rectangle, then transfer to the prepared baking sheet.
- Brush dough liberally with olive oil, then top with the leeks, turkey, and pecorino. Pile the asparagus on top. (It may seem like a lot of asparagus, but it will cook down as it bakes.)
- Carefully side the pizza onto the prepared peel/pan and bake for about 15 minutes, until bubbling and crisp. Drizzle with oil and serve.
Notes
- TO STORE: Leftover pizza may be stored for up to 2 days in the fridge.
- TO REHEAT: Enjoy cold or warm in the oven or microwave until heated through.
Nutrition Information
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Serving
1(of 4)
Calories
466kcal
(23%)
Carbohydrates
30g
(10%)
Protein
28g
(56%)
Fat
28g
(43%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
61mg
(20%)
Potassium
393mg
(11%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
1341IU
(27%)
Vitamin C
9mg
(10%)
Calcium
346mg
(35%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4; makes (1) 11x14-inch pizza
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 466kcal | 23% |
| Carbohydrates | 30g | 10% |
| Protein | 28g | 56% |
| Fat | 28g | 43% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Potassium | 393mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1341IU | 27% |
| Vitamin C | 9mg | 10% |
| Calcium | 346mg | 35% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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