Friday, April 29, 2011
We made this amazing, guilt-free pizza a few nights ago, but unfortunately we then had a major power outage, so I had to wait to post the recipe. I've been dying to share it with you and I'm dying to eat this pizza again myself. If I had my way, I wouldn't have shared it with N at all! The pizza is light and fresh tasting, with a hint of lemon and bites of sweet, juicy tomatoes. You will devour it. You can make your own pizza dough, though we have very fortunately found a few good pre-made options, which help to make this a really easy meal.
Asparagus and Cherry Tomato Pizza
1 whole grain flatbread (I used President's Choice Blue Menu Whole Grain flatbread)
1 medium sized bunch of asparagus
2 tablespoons olive oil, divided
2 cloves garlic, minced
1 tablespoon lemon juice
1 cup cherry tomatoes, halved
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3/4 cup part-skim mozzarella cheese
Preheat the oven to 400°F.
Shave the asparagus across the length of the stalk with a vegetable peeler into ribbons. Put the asparagus into a bowl and drizzle with lemon juice, one tablespoon of olive oil, salt, and pepper.
Brush the remaining tablespoon of olive oil all over the flatbread. Be sure to get the edges, so that they brown and crisp in the oven. Spread the minced garlic all over the flatbread and gently press it into the dough.
Top the flatbread with the asparagus, sprinkle with the mozzerella cheese, and then spread the cherry tomato halves over the cheese (consider seasoning the tomatoes with salt and pepper).
Bake the pizza for 15 minutes at 400°F. Towards the end, put the oven on broil and brown the edges of the pizza.