Lemony Springtime Pizza by Mary

Lemon asparagus pizza
1 lemon, thinly sliced and seeded
2 cups water
4 teaspoons olive oil, divided
2 cloves garlic, minced
1 cup asparagus tips and pieces
1 12-inch refrigerated thin pizza crust
1 cup grated mozzarella
8 slices prosciutto, torn into bite-sized pieces
8 slices Ile de France brie
½ cup fresh arugula, torn in bite-sized piecesIn a small saucepan, combine lemon slices and water. Bring to a boil, cook 3 minutes and then drain well. In a skillet, sauté garlic in 2 teaspoons olive oil until soft. Add asparagus pieces and cook, stirring occasionally until tender crisp – about 2 minutes.Heat oven to 450 degrees F.  Place pizza crust on a lightly oiled baking sheet or pizza stone. Spread lemon slices evenly over crust and then sprinkle on mozzarella. Spread asparagus and proscuitto evenly over mozzarella. Top with brie slices. Sprinkle with remaining olive oil. Bake for 12-15 minutes or until bubbly and golden brown.  Remove from oven and top with fresh arugula leaves.  Serves 4.

2,905.24 Points

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