Tune into The Four on 9 & 10 News today 5.8.18. - Asparagus Crust White Chicken Pizza

May 8, 2018

Tune into The Four on 9 & 10 News today at 4pm to see this Asparagus Crust White Chicken Pizza in action. I will be chatting about my new cookbook, Meals from the Mitten, and my upcoming appearance at the Grand Traverse Woman Luncheon on May 23rd. Tickets are now available.

 

I will also be signing books after the show at Horizon Books in Cadillac at 6 pm. Come out and say hi. These cookbooks are the perfect gift for Mother's Day. 

 

 

 

 

 

 

Asparagus Crust White Chicken Pizza 

 

Food is so trendy. Cauliflower crust got so popular but my husband doesn’t like smelling cruciferous vegetables (think: broccoli, bok choy, Brussels sprouts, cabbage) cooking in the house. He says it stinks for days! So, since Michigan is famous for asparagus and I love my husband, I subbed in asparagus. The result is delicious and low-carb. I dare to say you won’t miss the bread.  

 

 

Serves 8


 

Asparagus Crust

2 cups cut-up fresh or frozen Michigan asparagus, blanched 

1 egg

⅔ cup grated Parmesan

⅔ cup shredded mozzarella 

1 tablespoon lemon pepper seasoning

 

White Sauce

2 tablespoons butter 

¼ cup chopped leeks

1 clove garlic, minced 

1 tablespoon flour

¾ cup milk

¼ cup grated Parmesan

 

Toppings

1 cup cubed rotisserie chicken

1 cup shredded mozzarella 

½ cup frozen green peas, thawed 

½ cup cut-up fresh or frozen Michigan asparagus, blanched and seasoned with some avocado oil and lemon pepper seasoning

¼ cup chopped prosciutto 

Fresh chives or basil, for garnish 

 

Preheat oven to 375ºF. 

 

MAKE ASPARAGUS CRUST

Add blanched asparagus to a food processor and puree until smooth. In a large bowl, add asparagus puree, egg, Parmesan, mozzarella and lemon pepper seasoning. Mix all ingredients until thoroughly combined. 

Press asparagus mixture into a circular shape on a parchment paper-lined pizza stone (or baking sheet). Press a layer of paper towel over the crust and gently press down to remove excess moisture. Repeat one more time, or until paper towel is no longer absorbing moisture. Discard wet paper towels.

 

Bake for 12 to 13 minutes. 

 

MAKE WHITE SAUCE

Add butter, leeks and garlic to a saucepan and cook for 3 to 4 minutes over medium heat. Slowly whisk in flour and cook for 1 to 2 minutes. Slowly add in milk, continually whisking, and cook until thickened. Add Parmesan, then remove from heat and set aside. 

 

ASSEMBLE

Pour the white sauce over the partially baked asparagus crust, and top with chicken and mozzarella. Add peas, asparagus and prosciutto. Bake for an additional 5 to 8 minutes, or until cheese is thoroughly melted. Garnish with fresh chives or basil. 

 

NOTE

Lemon pepper seasoning substitute: lemon zest, salt, black pepper and granulated garlic.

 

 

 

 

 

Share on Facebook
Share on Twitter
Please reload

You Might Also Like:

Quarantine Cooking - Week 2 - Harissa

March 28, 2020

Cooking & Cocktails In Quarantine

March 24, 2020

1/15
Please reload

About Gina

Gina Ferwerda is a cookbook author, TV personality, food and travel blogger, business entrepreneur, and co-founder of the 100+ Women Who Care of Oceana County. 

 

Read More

 

Search by Tags

© Nom News 2019    Contact gina@nomnews.com