Sponsored By
California Asparagus Pizza with Red Bell Pepper, Olive and Feta Cheese
Food Management Staff
August 1, 2005
1 Min Read
FM Staff
YIELD: 1 pizza
1 unbaked pizza dough shell, 12 inches
2/3 cup bell pepper, diced (1/2 inch)
1/2 cup onion, chopped
1/2 cup calamata olive, chopped
12 oz. asparagus, trimmed, then blanched
3 oz. mozzarella cheese, shredded (about 3/4 cup)
3 oz. feta cheese, crumbled (about 3/4 cup)
On the dough shell layer red bell pepper, onion, and olive. Arrange asparagus spears, tips toward edge, in a pinwheel fashion over vegetables. Evenly sprinkle with cheeses.
Bake at 500°F until crust and cheese are lightly browned, about 10 minutes.
Cut into 8 wedges.
Recipe and photo from the California Asparagus Commission
Read more about:
RecipesAbout the Author
Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
You May Also Like