Shaved Asparagus and Pesto Pizza!! If wanting to make the crispy pan pizza dough from Food52, click here for their recipe. And then, take a look below the recipe card below for instructions on what to do.
Shaved Asparagus and Pesto Pizza!! You guys. I grilled pizza. On the grill. And it was fabulous.
And then I shared this photo on Instagram and Cooking Light saw it and shared it too. . and they got over 1.3k likes on the photo and I got about 150 new followers on IG, like within a few hours.
It was insane.
Like, I just picked up my phone that afternoon, checked Instagram and had like 150 new followers. I was like . . what the hell just happened?!
Shaved Asparagus and Pesto Pizza
This focaccia pizza happened.
So, I’m sharing this baby. And well, asparagus is still in season and I need to share just one more pesto recipe this month.
Yes, I’m a pesto fanatic. I’ve come to terms with it. You should too. I loved this one comment from someone on Cooking Light’s IG page: “Totally ruins the whole concept of pizza . . but definitely worth trying!!”
WHAT?!!! I’m glad you’re open to trying this even though it ruins the whole concept of pizza. For me, pizza, these days has become so inventive and creative, I love it. Recently, I had a Mexican quesadilla pizza and mac n’ cheese pizza is one of my faves. My local pizza joint also makes a Chipotle Sweet Potato pizza that is amazing. I don’t know if this person was thrown by the pesto or the shaved asparagus. . but both are magical.
Shaved Asparagus and Pesto Pizza
I’d love to hear what you think of this focaccia pizza down in the comments below! And you guys have to try this!! I will be sharing my homemade pizza dough recipe in a couple of weeks for something special. . so until then, I’m sure you guys have a go-to pizza dough recipe you can use. If not, try my fool proof pizza dough recipe by clicking here.
Shaved Asparagus and Pesto Pizza
Ingredients
For the spinach pesto:
- 3 to 4 cups packed fresh baby spinach
- 1/4 cup parsley, arugula or basil
- 2 to 3 cloves garlic
- 1/4 cup pine nuts, pecans or walnuts
- 1/2 cup extra virgin olive oil
- 1/2 cup Parmesan cheese
- Kosher salt to taste
For the pizza:
- 1 Pizza dough homemade or store-bought
- 2 teaspoons olive oil extra virgin
- 2 cups spinach pesto
- 4 to 5 ounces shredded mozzarella cheese
- 5 to 6 asparagus spears shaved with a vegetable peeler
- kosher salt and pepper to taste; optional
- zest from 1 lemon optional
- finely diced scallions or fresh basil for garnish; optional
- crushed red pepper flakes for heat; optional
Instructions
For the spinach pesto:
- Combine the spinach, parsley or basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly combined. Add the Parmesan cheese and pulse again until smooth. Season with salt, taste and adjust any ingredients as necessary. Remove from food processor and set aside.
For the pizza:
- Using your oven: Preheat your oven to 425 degrees. Using a baking sheet, lightly drizzle with olive oil and rub around with your fingers, coating the pan. Place your pizza dough on top and spread gently with your fingers. Cover with a kitchen towel to let the dough rest for about 10 minutes, and then spread the dough with your fingers again.
- Spread on the pesto, add the cheese over the top and place and arrange the shaved asparagus on top however you like. Bake in the oven for about 20 to 25 minutes, checking on the pizza after 20 minutes. Remove from the oven and garnish with the basil and crushed red pepper flakes if desired. Slice and enjoy!
- If using an outdoor grill: Heat your outdoor gas grill to about 400 to 425 degrees. Brush each side of the pizza dough lightly with extra virgin olive oil and place onto a large baking sheet covered with parchment paper or a non-stick baking mat so it doesn't stick.
- Once the grill is ready, place the pizza dough on the hottest part of the grill and close the lid. Check the pizza crust after a minute or so. Once grill marks have appeared and the crust is slightly crispy, flip it using tongs and a large grill spatula. Close the lid and check the crust after a minute or so.
- After the pizza crust is grilled just slightly, remove the pizza crust from the grill and close the grill so the grill stays hot. Spread on the pesto over one side of the pizza crust and place back into the hot grill but in a spot that does not have direct heat.
- While on the grill, sprinkle on the mozzarella cheese and close the grill. Check the pizza after a minute or so to ensure it is not burning and you have placed the pizza in a good spot. Turn the grill heat down a little if you need to. Close the lid again. After about 4 to 5 minutes, or when the cheese has started to melt, place the shaved asparagus on top and close the lid again. The pizza is finished when the asparagus is warmed through. I prefer a little "bite" to my asparagus so this method worked for me. Alternatively, you can place the shaved asparagus on top and finish the pizza in a 400 degree oven so you can control the temperature better if it's too hard to manage with your grill.
- Drizzle on some extra virgin olive oil, season with salt and pepper and sprinkle with lemon zest and finely diced scallions before serving.
Crispy Pan Pizza Version
Shaved Asparagus and Pesto Pizza!! If wanting to make the crispy pan pizza dough from Food52, click here for their recipe. When the pizza dough is ready, after the second rise, preheat your oven to 450 degrees. Top your amazing pizza with about a heaping cup of shredded mozzarella cheese, then dollop your pesto over the top. Do not spread; just leave about 5 dollops of pesto. Sprinkle a little more cheese over the top and then top with the shaved asparagus. Bake for about 18 minutes, or until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown.
