Balsamic Mushroom and Asparagus Pizza
Could we all use a slice of pizza today? I’m gonna say YES. It’s Spring, and nothing says “spring” like fresh greens……on pizza.
Pizza is one of my love languages. But I will say, this is one of the first that I have loved that consists of no sauce. Crazy talk here, I know! What is pizza without sauce?! But guess what… I love it. And I’m really excited to share with you a trick I used to make this sauce-less pizza such a success. Shall we?
I should first mention me and this pizza have a close relationship. I made this recipe FOUR times (yes four *insert rolling eyes here*) before it was perfected AND I was satisfied with the photos. But hey, out of it we have this perfect pizza!
It is loaded with all things delicious: Refreshing asparagus, mouthwatering balsamic mushrooms, cheesy & garlic-y crust, and a hint of zip from red pepper flakes. Currently dying over here. Note to self: DON’T BLOG ABOUT A RECIPE ON AN EMPTY STOMACH. Yikes.
But what really makes this pizza a flavor-bomb is the garlic & Parmesan olive oil rub I brush the dough with. It creates a moist texture even with sauce being absent, but at the same time gives you the crispy flavorful parmesan crust we all crave in a pizza. Guys, this pizza is the real deal.
I know you will love this recipe as much as we do. If you make this recipe comment or rate this recipe below and let me know what you think! Also, share your photos on Instagram and hashtag #asimplepalate. I love seeing all your delicious creations!!
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Parmesan Herb Oil
- 2 tbsp olive oil
- 1 tbsp parmesan cheese
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes
- 1/4 tsp cracked black pepper
- pinch of salt
- 1 pizza dough, cut in half (I buy my dough at a local Italian Pizzeria. Use your favorite dough recipe or use store bought!)
- mozzarella cheese shredded or sliced
- 1 tbsp parmesan cheese
- fresh aspragus
- 1/4 cup arugala
- 2 tbsp balsamic vinegar
- 1 cup mushrooms sliced
- 1 tbsp pine nuts optional
Preheat oven to 450F. Roll dough halves out on floured surface. (I cut my dough in half to create a thin, crisper pizza.)
Mix all of parmesan & herb oil mixture ingredients together in a small bowl. Generously brush all over rolled out dough.
Steam asparagus for several minutes to soften. In a medium sauce pan on medium heat, saute mushrooms in 1 tbsp olive oil and balsamic vinegar for 5 minutes or until caramelized.
Add Asparagus, mozzarella cheese, and balsamic mushrooms on top of dough. Bake for 13 minutes or until crust is golden brown. Serve with pine nuts, parmesan cheese, fresh arugula, and some extra red pepper flakes. YUM.