My main goal for May was to show you that you don’t simply have to eat roasted or boiled asparagus! Not that there is anything wrong with roasted or boiled asparagus, it just can get a little redundant if you know what I mean.
You all know homemade pizza is one of my favourite foods to make because it is essentially a blank canvas just waiting to be transformed into a piece of art and let me tell you, this pizza is a masterpiece!
If you haven’t noticed, I seem to be completely infatuated with the combination of asparagus, mushrooms and goat cheese but the pesto adds a whole new dynamic to the equation!
I am still on the hunt for the perfect whole grain pizza crust recipe so I won’t be sharing my crust recipe today (as it’s still being perfected!) but if you have a recipe please share your links!
Anyway, this recipe isn’t rocket science folks.
It’s just me, on a Saturday night, painting a blank canvas
|Asparagus, Portobello Mushroom & Pesto Pizza|
- 1 large whole grain thin crust pizza
- 1 tablespoon extra virgin olive oil
- 2 cloves of garlic minced
- 1/4 cup pesto
- 6 large sprigs of asparagus chopped/sliced into two inch pieces
- 1 portobello mushroom cap sliced
- 1/2 red pepper roughly chopped
- 1/4 cup goat cheese crumbles
- 1/3 cup shredded mozzarella cheese
- Preheat oven to 375 degrees F.
- In a large frying pan on medium heat, sauté minced garlic in olive oil for a few minutes, or until fragrant.
- Add asparagus to frying pan and sauté until bright green (tender but still crisp!)
- Add portobello mushroom to frying pan and sauté until tender.
- Spread pesto onto the prepared pizza crust.
- Spread sauteed asparagus, mushroom and garlic, red peppers and goat cheese onto crust.
- Top with mozzarella.
- Bake in the oven for 15-20 minutes, until cheese is melted and crust is golden brown.
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