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Asparagus & Smoked Mozzarella Pizzettes
“These cute mini pizzas are topped with asparagus, walnuts, mint, orange and smoked mozzarella cheese for what may sound like a crazy combination of pizza toppings, but try it for yourself. The mix puts a downright delicious spin on pizza night.”
1 pound prepared whole-wheat pizza dough, at room temperature
12 ounces thin asparagus, trimmed and cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
¼ teaspoon salt plus ⅛ teaspoon, divided
1 cup shredded smoked mozzarella cheese
⅓ cup thinly sliced scallions
2 tablespoons chopped toasted walnuts
Handful of fresh mint leaves, torn
Zest of 1 orange
1Position racks in upper and lower thirds of oven; preheat to 500°F. Line a large baking sheet with parchment paper.
2Divide dough into 6 portions; stretch each piece into a 7-by-3-inch oval. Arrange on the prepared baking sheet. Toss asparagus with oil on a second baking sheet; sprinkle with ¼ teaspoon salt. Bake the dough on the top rack and the asparagus on the bottom rack for 3 minutes.
3Press the dough with the back of a spatula, if necessary, to flatten slightly. Sprinkle cheese over the top. Scatter the asparagus and scallions over the cheese.
4Bake the pizzettes on the top rack until the cheese is melted and the crust edges are golden, 8 to 10 minutes. Sprinkle with the remaining ⅛ teaspoon salt, walnuts, mint and orange zest.