Roasted Asparagus, Mushroom, And Onion Pizza Recipe

Name: Roasted Asparagus, Mushroom, And Onion Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds refrigerated fresh pizza dough; 2 pounds cremini mushrooms, quartered; 2 small red onions, each cut into 12 wedges; Cooking spray; 1 pound asparagus spears, trimmed and cut into thirds; 2 tablespoons cornmeal, divided; 2/3 cup lower-sodium marinara sauce, divided (such as Dell'Amore); 5 ounces fresh mozzarella cheese, torn into small pieces and divided (about 1 1/4 cups); 3 ounces fontina cheese, shredded and divided (about 3/4 cup); 1 1/2 tablespoons extra-virgin olive oil; 1 1/2 tablespoons balsamic vinegar; 3/4 teaspoon crushed red pepper; 1/4 cup fresh basil leaves; 1/4 teaspoon kosher salt

Servings: persons

1 1/2 pounds refrigerated fresh pizza dough
2 pounds cremini mushrooms, quartered
2 small red onions, each cut into 12 wedges
Cooking spray
1 pound asparagus spears, trimmed and cut into thirds
2 tablespoons cornmeal, divided
2/3 cup lower-sodium marinara sauce, divided (such as Dell'Amore)
5 ounces fresh mozzarella cheese, torn into small pieces and divided (about 1 1/4 cups)
3 ounces fontina cheese, shredded and divided (about 3/4 cup)
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
3/4 teaspoon crushed red pepper
1/4 cup fresh basil leaves
1/4 teaspoon kosher salt

1
Divide dough in half. Let stand at room temperature, covered, for 30 minutes.
2
Place 2 heavy baking sheets in oven. Preheat oven to 500u00b0 (keep pans in oven as it preheats).
3
Combine mushrooms and onions on a jelly-roll pan; coat with cooking spray. Bake at 500u00b0 for 15 minutes. Add asparagus to pan; bake at 500u00b0 for 15 minutes. Remove from oven; cool.
4
Roll each piece of dough to a 15 x 9-inch rectangle on a lightly floured work surface. Carefully remove baking sheets from oven; sprinkle with cornmeal. Arrange dough on baking sheets; coat with cooking spray. Bake at 500u00b0 for 8 minutes. Spread 1/3 cup sauce over each crust, leaving a 1/2-inch border. Top evenly with vegetable mixture and cheeses. Bake at 500u00b0 for 5 minutes. Continue baking at 500u00b0 for 5 to 6 minutes, or follow freezing instructions.
5
Combine oil, vinegar, and pepper in a small bowl; drizzle over pizzas. Sprinkle with basil and salt. Cut each pizza into 8 pieces.
6
How-To
7
FREEZE: Cool partially baked pizza completely; wrap tightly in heavy-duty foil. Freeze up to 2 months.
8
REHEAT: Unwrap pizza; bake directly on oven rack at 450u00b0 for 20 minutes or until crust is browned and crisp. Top with oil mixture, basil, and salt.

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 1/2 pounds refrigerated fresh pizza dough, 2 pounds cremini mushrooms, quartered, 2 small red onions, each cut into 12 wedges, Cooking spray, and more.

Yes, Roasted Asparagus, Mushroom, And Onion Pizza 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.

Roasted Asparagus, Mushroom, And Onion Pizza

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