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.

Becky Duffett
Source: EatingWell Magazine, April 2020
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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

403.1 calories; protein 19.1g 38% DV; carbohydrates 40.9g 13% DV; exchange other carbs 2.5; dietary fiber 2.8g 11% DV; sugars 3g; fat 20g 31% DV; saturated fat 6.6g 33% DV; cholesterol 33.3mg 11% DV; vitamin a iu 527.2IU 11% DV; vitamin c 5.6mg 9% DV; folate 29.2mcg 7% DV; calcium 369.5mg 37% DV; iron 0.8mg 4% DV; magnesium 20.5mg 7% DV; potassium 162.3mg 5% DV; sodium 705.8mg 28% DV.