Mushroom & Asparagus Pizza With Parsley Pesto

Name: Mushroom & Asparagus Pizza With Parsley Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh parsley leaves, washed with most of the stems removed; 1/4 cup grated parmesan; 1 large clove garlic, peeled; 1/4 cup olive oil for pesto, plus 2-3 Tbs for rest of recipe; 1 teaspoon kosher salt; 2 cups coarsely chopped crimini mushrooms; 1 cup coarsely chopped shitake mushrooms; 3/4 cup black trumpet mushrooms torn into pieces; 6-8 thin asparagus stalks, lightly blanched and cut into bite-sized pieces; 2 cups grated fontina cheese; 1 pound of your favorite pizza dough (I'm lazy, I buy it from a lovely Italian lady at the farmer's market, or if I'm really lazy from Trader Joe's); 1 handful of cornmeal; flour for rolling out dough; course salt and freshly ground black pepper; Optional: sprinkle of truffle oil or truffle salt

Servings: persons

2 cups fresh parsley leaves, washed with most of the stems removed
1/4 cup grated parmesan
1 large clove garlic, peeled
1/4 cup olive oil for pesto, plus 2-3 Tbs for rest of recipe
1 teaspoon kosher salt
2 cups coarsely chopped crimini mushrooms
1 cup coarsely chopped shitake mushrooms
3/4 cup black trumpet mushrooms torn into pieces
6-8 thin asparagus stalks, lightly blanched and cut into bite-sized pieces
2 cups grated fontina cheese
1 pound of your favorite pizza dough (I'm lazy, I buy it from a lovely Italian lady at the farmer's market, or if I'm really lazy from Trader Joe's)
1 handful of cornmeal
flour for rolling out dough
course salt and freshly ground black pepper
Optional: sprinkle of truffle oil or truffle salt

1
["Preheat oven to 450.", "Combine parsley, parmesan, garlic, 1/4 cup olive oil and 1 tsp salt in a food processor to make pesto. Set aside.", "Heat 2 Tbs olive oil in large saute pan over medium heat. Add crimini and shitake mushrooms and saute until they have released their juices, and a few minutes more for liquid to evaporate and until mushrooms are browned slightly. About 10 min total. Season with salt and pepper and remove from heat.", "Toss asparagus pieces in a bowl with a little olive oil to coat lightly.", "Roll pizza dough out with your hands on a floured surface to form a rustic shape, approximately 12"" in diameter. Sprinkle cornmeal onto one side and work it into the dough a little with your hands. Flip dough so cornmeal is on bottom.", "Spread parsley pesto evenly onto dough with a rubber spatula. Top with sauteed mushrooms. Sprinkle grated fontina on top. Spread asparagus pieces evenly on top of cheese and sprinkle black trumpet mushrooms on top. Grind fresh black pepper on top.", "Bake in preheated oven (on preheated pizza stone or baking sheet) for about 20 minutes, or until crust is golden around edges and cheese is slightly browned on top.", "If you have truffle oil or truffle salt, sprinkle a little on top right before serving."]

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups fresh parsley leaves, washed with most of the stems removed, 1/4 cup grated parmesan, 1 large clove garlic, peeled, 1/4 cup olive oil for pesto, plus 2-3 Tbs for rest of recipe, and more.

Yes, Mushroom & Asparagus Pizza With Parsley Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!