Asparagus Pesto Pizza
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For the Pesto Sauce
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Extra virgin olive oil
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2 cloves of minced garlic
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1/2 tbsp flour
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3/4 cup heavy cream
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2tbsp pesto
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salt & pepper
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For the Pizza
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16oz Galbani® Fresh Mozzarella Log
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1 16oz pizza dough ball
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1 cup of cooked, shredded chicken
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6 asparagus spears, cut into 1" Pieces
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2 green onions, thinly sliced
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1/2 shiitake mushrooms, sliced
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salt & pepper to taste
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fresh basil, to garnish
Preheat the oven to 475 °F
For the Pesto Sauce:
Heat a drizzle of Olive oil in a small sauce pot over medium heat. Add the garlic and cook for 1 minute. Stir in the flour, and cook for another minute.
Slowly whisk in the cream and stir until smooth, then simmer the sauce or about 3 minutes or until slightly thickened. Remove the sauce from the heat, add the sauce to the pesto, and add salt and pepper to taste.
For The Pizza:
Add olive oil, and the mushrooms to a small saucepan over medium-high heat. Cook until golden brown and season with salt & pepper.
Roll out the pizza dough to between 12 and 14″. Spread a layer of the white pesto sauce over the dough, then add chicken asparagus, mushrooms, and most of the green onions. Top with the Fresh Mozzarella slices, then bake for around 20 minutes.
Prior to serving the pizza, add the remaining green onions, and fresh basil.
-
For the Pesto Sauce
-
Extra virgin olive oil
-
2 cloves of minced garlic
-
1/2 tbsp flour
-
3/4 cup heavy cream
-
2tbsp pesto
-
salt & pepper
-
For the Pizza
-
16oz Galbani® Fresh Mozzarella Log
-
1 16oz pizza dough ball
-
1 cup of cooked, shredded chicken
-
6 asparagus spears, cut into 1" Pieces
-
2 green onions, thinly sliced
-
1/2 shiitake mushrooms, sliced
-
salt & pepper to taste
-
fresh basil, to garnish
Preheat the oven to 475 °F
For the Pesto Sauce:
Heat a drizzle of Olive oil in a small sauce pot over medium heat. Add the garlic and cook for 1 minute. Stir in the flour, and cook for another minute.
Slowly whisk in the cream and stir until smooth, then simmer the sauce or about 3 minutes or until slightly thickened. Remove the sauce from the heat, add the sauce to the pesto, and add salt and pepper to taste.
For The Pizza:
Add olive oil, and the mushrooms to a small saucepan over medium-high heat. Cook until golden brown and season with salt & pepper.
Roll out the pizza dough to between 12 and 14″. Spread a layer of the white pesto sauce over the dough, then add chicken asparagus, mushrooms, and most of the green onions. Top with the Fresh Mozzarella slices, then bake for around 20 minutes.
Prior to serving the pizza, add the remaining green onions, and fresh basil.