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Prep Time:25 minsTotal Time:25 minsServings:5Yield:5 slicesJump to Nutrition Facts
Prep Time:25 minsTotal Time:25 minsServings:5Yield:5 slices
Prep Time:25 mins
Prep Time:
25 mins
Total Time:25 mins
Total Time:
Servings:5
Servings:
5
Yield:5 slices
Yield:
5 slices
Jump to Nutrition Facts
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Ingredients
1tablespooncornmeal
1poundwhole-wheat pizza dough, at room temperature
2tablespoonsextra-virgin olive oil, divided
2clovesgarlic, sliced
¼teaspoonkosher salt, divided
⅛teaspooncrushed red pepper
1 ½cupsshredded part-skim mozzarella cheese
1teaspoonlemon zest
2tablespoonslemon juice
8ouncespurple asparagus, trimmed
2ouncesshaved pecorino cheese (1/2 cup)
¼teaspoonground pepper
Purple shiso leaves for serving
DirectionsPosition rack in lower third of oven; preheat to 450 degrees F. Sprinkle a baking sheet with cornmeal.Roll out dough on a lightly floured surface into a 12-inch oval. Transfer to the prepared pan and brush with 1 tablespoon oil. Sprinkle the dough with garlic, 1/8 teaspoon salt and crushed red pepper, then top with mozzarella. Bake until bubbling and golden brown, 12 to 15 minutes.Meanwhile, snap the tough outer leaves off artichokes and cut off the top two-thirds, down to the heart. Peel the tough stem. Cut the artichokes in half and remove any fuzzy choke. Thinly slice the artichokes and toss in a bowl with lemon juice. Shave asparagus into long strips using a vegetable peeler; thinly slice what can’t be shaved. Add the asparagus to the bowl along with pecorino, pepper, the remaining 1 tablespoon oil and 1/8 teaspoon salt; toss to coat.Top the pizza with the vegetables and sprinkle with lemon zest and shiso, if using.Originally appeared: EatingWell Magazine, April 2020
Directions
Position rack in lower third of oven; preheat to 450 degrees F. Sprinkle a baking sheet with cornmeal.Roll out dough on a lightly floured surface into a 12-inch oval. Transfer to the prepared pan and brush with 1 tablespoon oil. Sprinkle the dough with garlic, 1/8 teaspoon salt and crushed red pepper, then top with mozzarella. Bake until bubbling and golden brown, 12 to 15 minutes.Meanwhile, snap the tough outer leaves off artichokes and cut off the top two-thirds, down to the heart. Peel the tough stem. Cut the artichokes in half and remove any fuzzy choke. Thinly slice the artichokes and toss in a bowl with lemon juice. Shave asparagus into long strips using a vegetable peeler; thinly slice what can’t be shaved. Add the asparagus to the bowl along with pecorino, pepper, the remaining 1 tablespoon oil and 1/8 teaspoon salt; toss to coat.Top the pizza with the vegetables and sprinkle with lemon zest and shiso, if using.
Position rack in lower third of oven; preheat to 450 degrees F. Sprinkle a baking sheet with cornmeal.
Roll out dough on a lightly floured surface into a 12-inch oval. Transfer to the prepared pan and brush with 1 tablespoon oil. Sprinkle the dough with garlic, 1/8 teaspoon salt and crushed red pepper, then top with mozzarella. Bake until bubbling and golden brown, 12 to 15 minutes.
Meanwhile, snap the tough outer leaves off artichokes and cut off the top two-thirds, down to the heart. Peel the tough stem. Cut the artichokes in half and remove any fuzzy choke. Thinly slice the artichokes and toss in a bowl with lemon juice. Shave asparagus into long strips using a vegetable peeler; thinly slice what can’t be shaved. Add the asparagus to the bowl along with pecorino, pepper, the remaining 1 tablespoon oil and 1/8 teaspoon salt; toss to coat.
Top the pizza with the vegetables and sprinkle with lemon zest and shiso, if using.
Originally appeared: EatingWell Magazine, April 2020
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Nutrition Facts(per serving)403Calories20gFat41gCarbs19gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
