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Recipe Category / Snacks and Sandwiches
Asparagus Pizza
Asparagus Pizza
Method

                                                                                                            Photo credit: G. Drakopoulos - Food Styling: T. Webb

For the dough:

  • Preheat oven to 220* C (428* F) Fan. Place a baking pan, bottom side up, in the oven to get very hot until the pizzas are ready.
  • In a bowl, mix the yeast and lukewarm water together. Add the sugar and mix until it dissolves. Set aside for 10 minutes, until the yeast is activated.
  • In another bowl, combine the flour, semolina and salt. Add the yeast mixture and olive oil. Mix with a spoon until combined.
  • When the mixture becomes too thick to be mixed with the spoon, start to knead by hand on a clean working surface.
  • Brush the inside of a bowl with olive oil. Place dough in bowl. Cover with plastic wrap. Let it rest for up to 2 hours at room temperature, until it doubles in size. The time it will need to rest will also depend on the season.
  • Divide the dough into 5 equal parts. Sprinkle with semolina.
  • Sprinkle semolina onto a large cutting board. Roll out the dough with a rolling pin (if it sticks to the board sprinkle more semolina).

For the asparagus:

  • You don’t have to chop off the hard ends of the asparagus form the beginning. You can use them as “handles” while peeling the asparagus. Hold the asparagus stalk by its hard end. Use a vegetable peeler to shred it, starting from the base and shredding towards the top of the stalk.
  • Repeat with the remaining asparagus stalks. The stalk doesn’t need to have the same thickness from top to bottom (for example, the bottom part of the stalk may be too difficult to cut).  The combination of thicker and thinner parts of the asparagus will make the pizza perfect. Chop off the hard ends and discard. Toss the shredded asparagus with olive oil, salt and pepper in a bowl.

For the pizza:

  • Roll out the dough into a circular shape 30 cm in diameter. Move pizza dough to either a floured surface (like a large cutting board for instance) or a floured baking pan. Sprinkle with grated parmesan and then with mozzarella. Top with shredded asparagus.
  • Transfer onto the overturned baking pan in the oven.
  • Bake pizza for 10-15 minutes or until the edges and the asparagus turn golden and the cheese starts to bubble. Remove from oven and immediately sprinkle with the thinly sliced spring onion.
  • Cut into slices and serve.
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Nutritional
Chart

Nutrition information per portion

388
Calories (kcal)
19 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

17.8
Total Fat (g)
25 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

8.7
Saturated Fat (g)
42 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

38.6
Total Carbs (g)
15 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

1.8
Sugars (g)
2 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

17.1
Protein (g)
34 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

2.7
Fibre (g)
11 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

1.0
Sodium (g)
17 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.