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Cooking 101
This spring-time treat is so easy to put together, but looks elegant enough for a fancy brunch spread. You can use any pizza crust you like, spread it with mozzarella, chimi, and asparagus, and bake to perfection. Yes, that really is it!
Chef Tip: Let your pizza dough come to room temp so it’s easier to stretch to the shape and size you want. Cold pizza dough will be firm and harder to work with, plus it won’t get that beautiful rise you’re looking for. Par baking it before adding the toppings also helps ensure a crispy crust—no soggy bottoms here!
1lb pizza dough
1 bunch of asparagus, cut in half, length-wise
About 6-8 small mozzarella balls, cut into quarters
Preheat your oven to 400.
Bing pizza dough to room temperature. On a small, greased baking sheet, spread the dough out and let it rest for about 5 minutes. Bake the dough for 8 minutes.
Remove the dough from the oven, and cover with about ¼ pouch of Chimichurri and scatter the mozzarella. Bake for another 8minutes until the cheese is melted.
Add the asparagus to the pizza and bake for another 10-12 minutes until the asparagus is cooked through and the tips are starting to crisp.
A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Gluten-free. Vegan, Non-GMO, Kosher…
This recipe is also great with our Red Pepper Romesco sauce.
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