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

Asparagus Crust White Chicken Pizza

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.

GTW Luncheon 5.23.18 - Gina Ferwerda

Asparagus Crust White Chicken Pizza

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


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.


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.


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.


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.


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

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