If you're tired of the same old pizza, give this recipe a try with some asparagus!
1 pound asparagus, trimmed
1 (13.8 ounce) can refrigerated pizza crust, unbaked
2/3 cup red bell pepper, diced
1/2 cup chopped onion
1 cup sliced mushrooms
1/2 cup sliced black olives
3 ounces mozzarella cheese, part skim milk, shredded
3 ounces feta cheese, crumbled
Preheat oven to 425oF.
Trim ends from asparagus. Place stalks in boiling water for 2 minutes.
Immediately submerge in ice water for 2 minutes to stop cooking. Drain well.
Place crust on ungreased pizza pan on baking sheet. Layer vegetables on
pizza dough in this order: red bell pepper, onion, mushrooms, and black
olives. Arrange asparagus, tips toward the edge.
Sprinkle with mozzarella and feta cheeses.
Bake at 425oF until crust and cheese are lightly browned, about 12 to 15
|Servings Per Recipe: 4|
|Amounts Per Serving|
|% Daily Value|
|Total Fat: 14 g||21%|
|Saturated Fat: 6 g||29%|
|Cholesterol: 30 mg||10%|
|Sodium: 1150 mg||48%|
|Carbohydrate: 56 g||19%|
|Dietary Fiber: 3 g||11%|
|Protein: 20 g||39%|
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.