Roasted Asparagus and Lemon Chicken Pizza

1 bunch fresh, thin Asparagus -40-50 stalks
1 tbsb garlic olive oil, or extra virgin olive oil
Sea Salt
Fresh Cracked Pepper
Zest of 1/2 lemon

On a baking sheet, lay asparagus out in a single layer. Drizzle with olive oil and toss to coat. Season with salt and pepper.
Bake for 12-14 minutes at 450 degrees.
Sprinkle with lemon zest.

2 tbsp garlic olive oil, or extra virgin olive oil
2 tbsp flour
1 1/2 cups whole milk
1/2 tsp fresh minced garlic
Zest from 1/2 lemon
2-3 tsp fresh lemon juice
Fresh cracked pepper to taste

Warm the oil in a small saucepan.
Whisk in flour until smooth. Gradually whisk in the milk and bring to a boil over medium high heat. Reduce heat and simmer until sauce thickens. Whisk in fresh garlic. Remove from heat and add, lemon juice, lemon zest, salt and pepper to taste.

2 tsp yeast
1 cup + 2 tbsp warm water
3 cups flour
2 tsp salt
1 tbsp garlic olive oil, or extra virgin olive oil

Additional ingredients:
Cooked chicken breast, or rotisserie chicken, shredded
2 tbsp fresh Thyme, snipped
1 1//2 – 2 cups shredded mozzarella

Mix dry ingredients together.
Stir in olive oil and water.
Knead either by hand, or with mixer until dough is smooth.
Cover and let rise, about 1 hour.
(Dough can also be made in a bread machine.)

Spread dough to desired size and thickness.
Lightly cook for 7-10 minutes at 450 degrees before adding toppings.

To assemble pizza:

Spread sauce onto toasted crust, top with chicken, thyme, and cheese.
Bake at 450 degrees for 12-14 minutes. Remove from oven and top with roasted asparagus.

Makes either two 12 inch pizzas or one 14 inch thick crust pizza.

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