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Asparagus Pita Pizza

8-10 cherry tomatoes or a chopped small to medium tomato
Olive oil
3-4 shaved spears of asparagus
1 clove of garlic, finely chopped
Fresh basil leaves, cleaned and torn
1 whole wheat or whole grain pita
2-3 slices provolone cheese
2 T shredded mozzarella

Preheat the oven to 400.
Cut the cherry tomatoes into 3- 4 pieces or chop the tomato. Place onto a parchment paper lined baking sheet and drizzle with olive oil. Place the tray in the middle of the oven. Roast until lightly charred about 15 minutes. Remove from the oven and top the tomatoes with the basil. Lower the temperature to 350.
Using a vegetable peeler, shave the spear of asparagus. Warm a Tablespoon of olive oil in a sauté pan over medium heat and add the asparagus cook until bright green and add the garlic, cook a minute or two more until the asparagus is tender. Set aside.
Brush the pita on both sides with olive oil and place in the oven for about 5 minutes. Remove from the oven and top with the provolone cheese and then the asparagus, tomato, and mozzarella cheese.
Bake the pita pizza for about 10 minutes until the cheeses are melted. Makes one serving.

Farm Kitchen Tip: Add a little cooked, crumbled, sausage or sauté a few sliced mushrooms to the pizza topping for a heartier meal. Serve with a side salad.

Recipe & photo by Jenn Borealo, Alstede Farms Culinary & Educational Specialist

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