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Asparagus Pizza

Mon. – Fri.: 9am-6pm, Sat.: 9am-4pm, Sun.: closed

Asparagus Pizza

Asparagus Pizza

… a Flinchbaugh family favorite

Ingredients
1 pkg. yeast (we use quick rise)
½ cup warm (not hot) water
1 cup white flour
½ cup wheat flour
½ t. salt
2 ½ T olive oil, divided
1 ½ tsp finely chopped garlic
Cheese mixed together: 1 cup shredded mozzarella cheese, 1 cup shredded sharp cheddar cheese, ¼ cup shredded Parmesan cheese
1 ½ cup of 1” pieces of cooked fresh asparagus (can use more or less)
3-4 thinly sliced mushrooms, cut into smaller size if necessary
½ cup halved cherry tomatoes (or more)
2 T. sliced green onion (or chives), or thinly sliced red onion cut into small pieces
¼ t. salt
1/8 t. pepper
¼ t. tarragon or herbs of choice

Directions: Using Yeast Recipe
1. Dissolve yeast in warm water. Let stand about 5 minutes or until mixture is bubbly.
2. Combine flour, salt and 2 T. olive oil Mix with spoon till blended. Gradually add yeast mixture, mixing until dough forms ball. Knead with hand while in bowl until completely mixed and smooth. Place dough on a lightly greased 12” pizza pan. Cover with waxed paper and let rest 10 minutes.
3. Using palm of hand, shape dough into crust on bottom and ½” up sides of pan. Spread remaining ½ T. oil over dough. Sprinkle evenly with garlic and cheeses. Place vegetables over cheese, topping with cherry tomatoes and sprinkle with seasonings.
4. On lowest oven rack, bake at 450 degrees about 18 minutes or until crust is golden brown. Serve hot. (And we like it cold!)

Recipe for No-Yeast Asparagus Recipe

Ingredients

2 1/4 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1/4 cup butter (room temperature)
2 ½ T olive oil, divided
1 ½ tsp finely chopped garlic
Cheese mixed together: 1 cup shredded mozzarella cheese, 1 cup shredded sharp cheddar cheese, ¼ cup shredded Parmesan cheese
1 ½ cup of 1” pieces of cooked fresh asparagus (can use more or less)
3-4 thinly sliced mushrooms, cut into smaller size if necessary
½ cup halved cherry/grape tomatoes (or more)
2 T. sliced green onion (or chives), or thinly sliced red onion cut into small pieces
¼ t. salt
1/8 t. pepper
¼ t. tarragon or herbs of choice

Directions: Using No-Yeast Recipe

  1. Preheat oven to 450 degrees. Line baking sheet with parchment paper, or prepare your pizza pan to your preference or instructions.
  2. In large mixing bowl combine all ingredients, using dough hook mix on low speed until one ball of dough forms. (This can be made without a mixer, you will just stir until you have a ball of dough that forms)
  3. Sprinkle flour onto a rolling pin and your hands, remove the ball of dough from the mixing bowl and pat down with flour to help form into a solid ball. Dough may be slightly sticky straight from the mixer.
  4. Roll the dough into a ball and set onto the prepared baking sheet. Using the rolling pin coated with flour roll out the dough to desired thickness, about 1/4 of an inch thick.
  5. Spread  ½ T. oil over dough. Sprinkle evenly with garlic and cheeses. Place vegetables over cheese, topping with cherry tomatoes and sprinkle with seasonings.
  6. On lowest oven rack, bake at 450 degrees about 12-14 minutes or until crust is golden brown. Serve hot. (And we like it cold!)