Pesto Pizza with Asparagus & Peas
plum & citrus salad
Ingredients
Pesto Pizza with Asparagus & Peas:
- Pizza dough - 1 lb
- Asparagus - 1/2 lb , trimmed
- Leftover pesto - 1/2 cup
- Mozzarella cheese - 6 oz , grated
- Peas - 1/2 cup
Plum & Citrus Salad:
- Plums - 1 to 2 , sliced
- Oranges - 1 , segmented
- Apple cider vinegar - 2 Tbsp
- Honey - 2 tsp
- Dijon mustard - 2 tsp
- Cooking oil - 3 Tbsp
- Mixed greens - 5 oz
- Almonds, sliced or slivered - 1/4 cup
Nutrition Facts
Amount Per Serving
Calories
719
Just a moment...
% Daily Value
Total Fat
41g
64%
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Saturated Fat
8g
40%
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Trans Fat
0g
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Cholesterol
27mg
9%
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Sodium
1422mg
59%
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Total Carbohydrate
69g
23%
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Dietary Fiber
9g
37%
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Sugars
13g
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Protein
28g
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Prep
- Pizza dough - Cover in flour and let rest for at least 30 minutes outside of fridge before rolling out. This is tip #1 to good pizza - resting dough gives gluten time to chill out, which makes the dough much more pliable.
- Asparagus - Snap off ends.
- Plum / Citrus - Prep as directed. For plum prep, you can use this video for peaches.
- Vinaigrette - Whisk apple cider vinegar, honey, Dijon, and cooking oil. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
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Make
- If making pizza on the grill: Preheat grill to 500F (260C) degrees. Place asparagus and dough on grill (oiled side down). Close and cook for 3 minutes. (This is also a good pizza on the grill video tutorial.)
- {grill} Remove pizza dough from grill, but leave the asparagus on for another minute or two, until tender but crunchy. It may need longer for thicker spears.
- {grill} While asparagus continues grilling, assemble pizza ingredients on the grilled side of the pizza crust by brushing on leftover pesto and topping with cheese and peas.
- {grill} Lower burners to medium and place pizza back on the grill. Before closing grill cover, remove asparagus. Cook pizza for ~8 minutes until cheese is melted and bubbly.
- If making pizza in the oven: Preheat oven to 425F (218C) degrees. Position top rack so it's at the very top. Bake dough on top rack for 3 minutes without toppings. This solo time in the oven gives the dough time to crisp up; if you put toppings on now, your crust may get soggy.
- {oven} Spread asparagus out onto another sheet pan. Brush leftover pesto onto dough and then top with cheese and peas. Bake pizza on the top rack and asparagus on the bottom rack for 10 to 12 minutes.
- Slice asparagus into small pieces. Top finished pizza with asparagus (as much as can fit - the rest can be tossed into the salad).
- Toss vinaigrette with plums, citrus, and greens (and any leftover asparagus you might have). Garnish with sliced almonds and enjoy with pizza!
Nutrition Facts
Amount Per Serving
Calories
719
Just a moment...
% Daily Value
Total Fat
41g
64%
Just a moment...
Saturated Fat
8g
40%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
27mg
9%
Just a moment...
Sodium
1422mg
59%
Just a moment...
Total Carbohydrate
69g
23%
Just a moment...
Dietary Fiber
9g
37%
Just a moment...
Sugars
13g
Just a moment...
Protein
28g
Just a moment...
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Ratings
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