Description
Delicious asparagus flatbread topped with mozzarella cheese, cherry tomatoes, and a creamy pesto aioli.
Ingredients
Scale
- 1 lb pizza dough (store-bought or homemade)
- 2 tbsp olive oil (for brushing)
- 1 bunch asparagus (trimmed and cut into 2-inch pieces)
- 1 cup shredded mozzarella cheese
- 1 cup cherry tomatoes (halved)
- 1 tbsp fresh basil (chopped, for garnish)
- 1/2 cup mayonnaise
- 1/4 cup pesto (store-bought or homemade)
- 1 clove garlic (minced)
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 475°F (245°C).
- Roll out the pizza dough on a floured surface to your desired thickness.
- Transfer the rolled dough to a baking sheet lined with parchment paper.
- Brush the dough with olive oil.
- Spread the shredded mozzarella cheese evenly over the dough.
- Arrange the asparagus pieces and halved cherry tomatoes on top of the cheese.
- Bake in the preheated oven for 15-20 minutes or until the crust is golden and the cheese is bubbly.
- In a mixing bowl, whisk together mayonnaise, pesto, minced garlic, and lemon juice until smooth.
- Remove the flatbread from the oven and let it cool slightly.
- Drizzle the pesto aioli over the flatbread and garnish with chopped basil.
- Slice and serve warm.
Notes
- This flatbread can be customized with other vegetables as well.
- Store any leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg