SHAVED ASPARAGUS AND POTATO PIZZA
Steps:
- Prepare and heat the oven: If you have one, place a pizza stone on a lower rack in your oven. Preheat the oven to 550F or as hot as it will go.
- Precook the potatoes: Mound the potato slices in the middle of a baking sheet. Sprinkle with 1 tablespoon of oil, and salt and pepper to taste. Toss together and spread in an even layer with no pieces overlapping. Bake for 10 minutes, or until the potatoes are tender. Let cool briefly.
- Prepare the asparagus: Trim about 1/2 inch from the bottom of the asparagus spears. With a vegetable peeler , shave the spears into long, thin strips: hold a spear by the bud end and scrape down the length with the peeler. Turn the stalk often until you can no longer scrape it. Cut the remaining core of the spear into 1-inch pieces. In a bowl, toss all of the asparagus with the remaining 2 tablespoons of oil, salt and pepper. Set aside.
Nutrition Facts : Calories 1025 kcal, Carbohydrate 176 g, Cholesterol 33 mg, Fiber 14 g, Protein 30 g, SaturatedFat 7 g, Sodium 873 mg, Sugar 10 g, Fat 24 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
ASPARAGUS PIZZA
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Trim 1/2 pound asparagus. Cut each stalk in half lengthwise, then crosswise into 2-inch pieces. Form 1 pound refrigerated pizza dough (at room temperature) into an 11-by-15-inch rectangle on an oiled piece of parchment. Top with the asparagus and 1 cup shredded fontina. Slide the crust (on the parchment) onto a preheated pizza stone or inverted baking sheet. Bake at 475˚ until the bottom is crisp, 12 minutes. Top with pesto and red pepper flakes.
ASPARAGUS & POTATO PIZZA
Categories healthy pizza recipes pizza recipes Asparagus & Potato Pizza Recipes vegetable pizza vegetarian recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Dust a baking sheet with cornmeal. Shape the dough into a 16-in.-long oval or rectangle and place on the prepared baking sheet.
- In a large bowl, toss the potatoes, asparagus, onion, oil, 1/2 tsp salt and 1/4 tsp pepper. Scatter the vegetables and cheese over the dough and bake until the potatoes are tender and the crust is golden brown and crisp, 20 to 25 minutes.
Nutrition Facts : Calories 400 calories
ASPARAGUS AND PLUM TOMATO PIZZA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 1 12-inch pizza
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Trim tough ends off asparagus, leaving 4 or 5-inch long tender tops of spears. Place tops in a small skillet in 1/2-inch of boiling water. Cover the pan and steam asparagus for 2 minutes. Run asparagus under cool water and drain well. Cut spears into 1-inch pieces on the diagonal.
- Spread a foccacia with a thin layer of pesto sauce. Dot the top of pizza pie with cubed Fontina cheese. Add a scattering of chopped asparagus and diced plum tomatoes.
- Bake directly on oven rack or on a perforated pizza pan. Bake foccacia pie for 10 minutes in preheated oven on middle rack or, until the cheese melts and edges of your pizza are crisp and dark golden in color.
- Combine basil, pine nuts, and garlic in a food processor with a drizzle of the olive oil. Blend coarsely, stopping from time to time to scrape down the sides. Place in small bowl, and stir in the remaining olive oil (as needed), Parmesan, and pepper, to taste.
POTATO AND ASPARAGUS PIZZA WITH SAUCE GRIBICHE
Gribiche is a classic French sauce starring hard-boiled eggs, which gets its briny kick from cornichons and capers, and it elevates this super simple vegie pizza to something a little bit special.
Provided by Jessica Brook
Categories Main-course
Time 30m
Yield MAKES 2 pizzas, serves 4
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 200C fan-forced (220C conventional). Place pizza bases on two large baking trays lined with baking paper. 2. Toss the potatoes with 1 tablespoon of the oil and season with salt and pepper. Arrange over the pizza bases. Top with asparagus and bake for 20 minutes or until potatoes are golden and cooked through. 3. Meanwhile, cook the eggs in boiling water for 8 minutes, drain and refresh in iced water. Peel and roughly chop. Place in a small bowl, add cornichons, mustard, lemon juice, remaining olive oil and chopped tarragon. Season with salt and pepper and gently toss to combine. 4. Top the pizza with sauce gribiche and extra tarragon and serve.
ASPARAGUS-AND-POTATO FLATBREAD
Ribbons of delicate asparagus may look fancy, but making them couldn't be easier -- all you need is a vegetable peeler. They are fabulous on this flatbread, as well as tossed with an herb dressing and some hard cheese.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees, with racks in middle and lower thirds. On a lightly floured surface, roll dough into two 6-by-16-inch ovals and transfer to two parchment-lined rimmed baking sheets. Brush each with 1 tablespoon oil. In a medium bowl, toss potato with 2 teaspoons oil and season with salt and pepper. Arrange potatoes on dough, leaving a 1/4-inch border. Bake until edges of crusts are golden and potatoes are beginning to crisp around edges, about 12 minutes, rotating sheets halfway through.
- Meanwhile, toss asparagus with 2 teaspoons oil and season with salt and pepper. Reduce heat to 450 degrees, remove sheets from oven, and top flatbread with asparagus. Return sheets to oven and bake until asparagus is crisp-tender, 5 minutes. Top with cheese and bake until cheese is warmed through, 3 minutes. Drizzle each flatbread with 1 teaspoon oil, then cut into wedges to serve.
Nutrition Facts : Calories 346 g, Fat 17 g, Fiber 3 g, Protein 11 g, SaturatedFat 4 g
ASPARAGUS AND POTATO PIZZA
Make and share this Asparagus and Potato Pizza recipe from Food.com.
Provided by CookingONTheSide
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees F.
- Dust a baking sheet with cornmeal.
- Shape the dough into a 16-inch long oval or rectangle and place on the prepared baking sheet.
- In a large bowl, toss the potatoes, asparagus, onion, oil, 1/2 t salt and 1/4 t pepper.
- Scatter the vegetables and cheese over the dough and bake until the potatoes are tender and the crust is golden brown and crisp, 20-25 minutes.
Nutrition Facts : Calories 193, Fat 10.8, SaturatedFat 3.4, Cholesterol 9.8, Sodium 139.8, Carbohydrate 18.8, Fiber 3.2, Sugar 2.4, Protein 7.1
CHICKEN AND ASPARAGUS BAKE
You can greet guests with a taste of springtime when this chicken and asparagus casserole is on the menu. It bakes in just half an hour. People savor the rich cheesy sauce, and it freezes well, too.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in the soup, mushrooms, milk, pimientos, soy sauce, pepper and pepper sauce. Stir in cheese until melted., In a greased shallow 2-1/2-qt. baking dish, layer half of the chicken, asparagus and cheese sauce. Repeat layers. Sprinkle with almonds. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 329 calories, Fat 20g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 617mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.
ASPARAGUS, FINGERLING POTATO, AND GOAT CHEESE PIZZA
Categories Salad Cheese Potato Bake Cocktail Party Vegetarian Dinner Goat Cheese Asparagus Boil
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Place the potatoes in a small saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to a boil and cook until potatoes are tender, about 10 minutes. Drain. Cool. Cut potatoes into thin slices.
- Preheat the oven to 450°F. Sprinkle a rimless baking sheet with cornmeal. Roll and stretch the pizza dough to a 16 by 11-inch oval. Transfer to baking sheet. Mix 1 tablespoon olive oil and the garlic in a small bowl. Brush garlic oil over the dough. Sprinkle three-fourths of the green onions over, then the mozzarella, leaving a 1/2-inch plain border. Top with the potato slices and goat cheese. Toss the asparagus and remaining 1 tablespoon oil in a medium bowl. Scatter the asparagus over the pizza. Sprinkle with Parmesan, then lightly with salt and generously with pepper.
- Bake the pizza until the crust is browned and the asparagus is tender, about 18 minutes. Transfer to a cutting board. Sprinkle with remaining green onions. Cut into pieces.
OVEN ROASTED RED POTATOES AND ASPARAGUS
This garlicky red potato and asparagus dish is easy and delicious served either hot or cold. Rosemary and thyme give it a sophisticated flavor. Try adding a little chopped red pepper, too...yum!
Provided by THREDDIES
Categories Side Dish Vegetables Asparagus Baked
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
- Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.
Nutrition Facts : Calories 149.1 calories, Carbohydrate 23.5 g, Fat 4.9 g, Fiber 4 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 650.5 mg, Sugar 2.8 g
PIZZA WITH ASPARAGUS
Provided by Florence Fabricant
Categories dinner, pizza and calzones, main course
Time 1h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Dissolve yeast and sugar in water and set aside to proof for about five minutes. Pour yeast mixture into a bowl, add salt, olive oil, pepper and two cups of flour. Mix well. Add some of the remaining flour, in two or three portions, until the dough begins to leave the sides of the bowl. You should have some flour left.
- Dust a work surface with some of the remaining flour and turn the dough out onto it. Knead until it is very smooth and elastic, kneading in additional flour as necessary.
- Place the dough in a large lightly oiled bowl. Turn the dough to oil the top, cover loosely and allow to rise until doubled, about 1 hour at room temperature. Punch the dough down.
- Preheat oven to 425 degrees and place oven rack in the lowest position. Dust a lightly oiled baking sheet or pizza stone with cornmeal.
- Divide the dough into four portions and roll or stretch each to form an eight-inch circle, leaving a thicker border.
- Snap off the bottom ends of the asparagus and peel the bottom half of each. Slice each asparagus in half lengthwise, then cut each piece in half.
- Sprinkle the mozzarella cheese over the circles of dough, then arrange the asparagus pieces, cut side down, in a pattern on each. Sprinkle with Fontina and Gorgonzola.
- Bake pizzas about 15 minutes, until the crust is lightly browned and the cheese is bubbling. Serve at once.
Nutrition Facts : @context http, Calories 651, UnsaturatedFat 12 grams, Carbohydrate 81 grams, Fat 24 grams, Fiber 6 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 613 milligrams, Sugar 2 grams
More about "asparagus and potato pizza recipes"
ASPARAGUS, FINGERLING POTATO, AND GOAT CHEESE PIZZA
From bonappetit.com
Servings 4
- Place potatoes in small saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, about 10 minutes. Drain. Cool. Cut potatoes into thin slices.
- Preheat oven to 450°F. Sprinkle rimless baking sheet with cornmeal. Roll and stretch pizza dough to 16x11-inch oval. Transfer to baking sheet. Mix 1 tablespoon olive oil and garlic in small bowl. Brush garlic oil over dough. Sprinkle 3/4 of green onions over, then mozzarella, leaving 1/2-inch plain border. Top with potato slices and goat cheese. Toss asparagus and 1 tablespoon oil in medium bowl. Scatter asparagus over pizza. Sprinkle with Parmesan, then lightly with salt and generously with pepper.
- Bake pizza until crust is browned and asparagus is tender, about 18 minutes. Transfer to cutting board. Sprinkle with remaining green onions. Cut into pieces.
WHITE PIZZA WITH POTATOES AND ASPARAGUS | WILLIAMS SONOMA
From williams-sonoma.com
RECIPE FOR SHAVED ASPARAGUS PIZZA WITH FONTINA AND POTATOES
From bostonglobe.com
BEST PIZZA RECIPES | GOURMET TRAVELLER
From gourmettraveller.com.au
ROASTED ASPARAGUS, MUSHROOM, AND ONION PIZZA RECIPE
From myrecipes.com
POTATO ASPARAGUS FRITTATA RECIPE | LAND O’LAKES
From landolakes.com
GRILLED ASPARAGUS PIZZAS WITH GREMOLATA RECIPE - DANIELE UDITI
From foodandwine.com
POTATO AND ASPARAGUS PIZZA | VEGETARIAN RECIPES | OOOOBY
From bristolvegboxes.co.uk
ROASTED ASPARAGUS AND POTATOES - HEALTHIER STEPS
From healthiersteps.com
PIZZA RECIPE: LARS SMITH'S ASPARAGUS PIZZA - PMQ PIZZA MAGAZINE
From pmq.com
AIR FRYER BACON WRAPPED ASPARAGUS - BELLY FULL
From bellyfull.net
WHITE PIZZA WITH POTATOES AND ASPARAGUS | WILLIAMS SONOMA
From williams-sonoma.ca
SPRING PIZZA WITH ASPARAGUS AND HERBS RECIPE | MUSCLE & FITNESS
From muscleandfitness.com
ASPARAGUS, POTATO & SPELT PIZZA - SOIL ASSOCIATION
From soilassociation.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love