Wednesday, April 18, 2018

Asparagus Flatbread Pizzas w/ Pesto and Pistachios


Rejoice! It's asparagus season!

And I will be making this Naan flatbread pizza weekly with my bounty.

While NJ asparagus will not be here for another month, I am able to find delicious California spears.
Go and get some!


If the asparagus spears are too fat, slice them in half.......make a batch of pea pesto (recipe here). (Feel free to use purchased pesto).

Spread a small amount of pesto on top of the flatbreads.

Top with the trimmed asparagus spears and place a few pieces of fresh mozzarella around.
Drizzle with pistachio oil (I don't expect you to buy it, it's pricey, but it's worth it...).


Place in a 400F oven (you can use the toaster oven!!). Cook until cheese is oozing....about 10 minutes. It's ok if the asparagus is still firm, if it's fresh, it will taste better on the raw side!


Sprinkle with sea salt and top with chopped pistachios and serve.

So good!

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