Spring-Fresh Pizza w. Asparagus, Mushrooms, Chicken and Balsamic Drizzle
1 batch prepared pizza dough
2 tablespoons olive oil
2 garlic cloves, minced
8 ounces fontina cheese, freshly grated
1 shallot, diced
1 pint of sliced mushrooms, baby bellas are a nice choice
8 asparagus spears, ends removed and chopped into thirds
6 ounces chicken, cooked and shredded
8 ounces fresh mozzarella cheese, sliced
1/4 cup finely grated romano cheese
balsamic vinegar for drizzling
Prepare dough 1-2 hours ahead of time. Preheat oven to 400 degrees F.
Place dough on a baking sheet (or pizza peel for a pizza stone) and form into the shape you desire. Brush with olive oil then cover in minced garlic. Top with half of the fontina cheese, shallots, mushrooms, asparagus, and chicken. Top that with fresh mozzarella and remaining fontina.
Bake for 25-30 minutes, until cheese is golden and bubbly. Remove and cover with romano cheese, then take a spoon and drizzle balsamic vinegar on top.
Recipe adapted from How Sweet It Is.
2 tablespoons olive oil
2 garlic cloves, minced
8 ounces fontina cheese, freshly grated
1 shallot, diced
1 pint of sliced mushrooms, baby bellas are a nice choice
8 asparagus spears, ends removed and chopped into thirds
6 ounces chicken, cooked and shredded
8 ounces fresh mozzarella cheese, sliced
1/4 cup finely grated romano cheese
balsamic vinegar for drizzling
Prepare dough 1-2 hours ahead of time. Preheat oven to 400 degrees F.
Place dough on a baking sheet (or pizza peel for a pizza stone) and form into the shape you desire. Brush with olive oil then cover in minced garlic. Top with half of the fontina cheese, shallots, mushrooms, asparagus, and chicken. Top that with fresh mozzarella and remaining fontina.
Bake for 25-30 minutes, until cheese is golden and bubbly. Remove and cover with romano cheese, then take a spoon and drizzle balsamic vinegar on top.
Recipe adapted from How Sweet It Is.
Back to Recipes
