topBanner
Asparagus Pizza Bianca

Asparagus Pizza Bianca

with Fresh Mozzarella and Basil

Read more

It's flatbread night with a veggie twist. Pan-seared asparagus, herbaceous basil, thinly sliced shallots, fresh mozzarella and a sweet finish of fig jam. It's flatbread redefined!

Allergens:Wheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

280 g

Pizza Dough

(ContainsWheat/Blé)

125 g

Fresh Mozzarella

(ContainsMilk/Lait)

227 g

Asparagus

50 g

Shallot

3 tbsp

Fig Jam

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

7 g

Basil

3 tbsp

Cream Cheese

(ContainsMilk/Lait)

56 g

Green Peas

1 tsp

Chili Flakes

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2845 kJ
Calories680 kcal
Fat26 g
Saturated Fat10 g
Carbohydrate94 g
Sugar27 g
Dietary Fiber7 g
Protein23 g
Cholesterol50 mg
Sodium1200 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Bowl
Aluminum Foil
Measuring Spoons
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, preheat your broiler to high. Fill a medium bowl with hot water and let stand for 1 min. Drain the water and dry the bowl, then lightly oil bowl, add dough and cover loosely with a clean kitchen towel to proof. Prepare a well-oiled baking sheet (NOTE: use two sheets for 4 portions). With oiled hands, divide the dough into 2 equal balls (dbl for 4ppl). Stretch each dough ball into a round or oval shape. Allow them to rest on the baking sheet(s).

2

While the dough rests, trim and discard the bottom 1-inch from asparagus and cut into 1-inch pieces. Arrange asparagus on a foil-lined baking sheet. Drizzle over 2 tsp oil (dbl for 4ppl.) Season with salt and pepper. Broil in the middle of the oven, until asparagus is almost cooked through, 4-5 min.

3

While asparagus broils, peel, then thinly slice the shallots. Finely chop the basil. Cut mozzarella into 1/2-inch rounds. Add the fig jam, cream cheese and half the basil to a small bowl. Stir to combine. Set aside.

4

Set oven to 475°F. While oven adjusts, with oiled hands, re-stretch the dough again into an oval shape. Spread fig cheese mixture over the dough. Sprinkle with asparagus, peas, shallots, mozzarella and Parmesan.

5

Bake flatbreads in the middle of the oven, until the dough is cooked through and cheese is golden brown, 20-22 min. (NOTE: for 4ppl cook in the middle and bottom of the the oven, rotating trays halfway through cooking.)

6

Cut the flatbread into 8 pieces. Sprinkle over the remaining basil. Season with salt, pepper and chili flakes if desired.