Asparagus Mint Pizza
This is a very special spring pizza. See variation below- also delicious!
Mushrooms are a good addition, should you happen to have some on hand. If you use morels, they MUST be pre-sauteed before adding.
Preheat oven to 425.
Puree in a food processor or blender, and set aside:
1- 14 oz. can white/cannellini beans, drained and rinsed
2 Tbsp. olive oil
2 Tbsp. lemon juice
1 small clove garlic, minced
Dash of salt and pepper
Spread puree over a prepared pizza crust.
Toss together to coat thoroughly, then scatter over the pizza:
2 c. 1" asparagus pieces; cut thinly on diagonal
2 tsp. olive oil
½ tsp. lemon juice
¼ c. snipped fresh mint (+ more if you like mint!)
¼ c. feta cheese crumbles
¼ c. slivered almonds or pine nuts
Bake for 12-15 minutes, or until nicely browned.
A really yummy, and super quick "raw" variation:
Brush 4 pitas or naan with olive oil, sprinkle with salt, and place on a parchment lined baking sheet.
Bake for about 8-10 minutes, or until golden brown.
Spread with puree, and top with asparagus pieces, mint, cheese, and nuts. Enjoy!
Another cool idea: instead of using asparagus pieces, substitute with "ribbons"- use a vegetable peeler to shave the stems. Save leftover portions of asparagus for another use later.
Recipe created or adapted by Liz Talley, Urban Graze
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