Lemon and pecorino top off this delicious and easy homemade pizza that gets vibrant color from asparagus and artichoke. Shiso is a fuzzy-leafed herb in the mint family that's used in a variety of Asian cuisines. Devoted fans grow it in their gardens; look for it at Asian and farmers' markets. Note: Baby artichokes hardly have chokes, so you can use a paring knife to extricate any fluff. Source: EatingWell Magazine, April 2020

Becky Duffett
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Ingredients

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Directions

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  • Position rack in lower third of oven; preheat to 450 degrees F. Sprinkle a baking sheet with cornmeal.

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  • Roll out dough on a lightly floured surface into a 12-inch oval. Transfer to the prepared pan and brush with 1 tablespoon oil. Sprinkle the dough with garlic, 1/8 teaspoon salt and crushed red pepper, then top with mozzarella. Bake until bubbling and golden brown, 12 to 15 minutes.

  • Meanwhile, snap the tough outer leaves off artichokes and cut off the top two-thirds, down to the heart. Peel the tough stem. Cut the artichokes in half and remove any fuzzy choke. Thinly slice the artichokes and toss in a bowl with lemon juice. Shave asparagus into long strips using a vegetable peeler; thinly slice what can't be shaved. Add the asparagus to the bowl along with pecorino, pepper, the remaining 1 tablespoon oil and 1/8 teaspoon salt; toss to coat.

  • Top the pizza with the vegetables and sprinkle with lemon zest and shiso, if using.

Nutrition Facts

403 calories; 20 g total fat; 6.6 g saturated fat; 33 mg cholesterol; 706 mg sodium. 162 mg potassium; 40.9 g carbohydrates; 2.8 g fiber; 3 g sugar; 19.1 g protein; 527 IU vitamin a iu; 6 mg vitamin c; 29 mcg folate; 370 mg calcium; 1 mg iron; 21 mg magnesium;