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Asparagus Artichoke White Pizza Recipe

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4.2 from 11 reviews

A delicious and creamy Asparagus Artichoke White Pizza featuring a homemade white sauce with garlic, basil, and Parmesan, topped with tender asparagus, artichoke hearts, and a blend of mozzarella, provolone, and Parmesan cheeses on a whole wheat crust, baked to golden perfection.

Ingredients

White Pizza Sauce

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • ½ cup milk of choice (soy milk recommended)
  • 2-3 twists of sea salt grinder
  • 2-3 twists of cracked black pepper grinder
  • 1 teaspoon dried basil (or 1 tablespoon fresh basil)
  • ¼ cup grated Parmesan cheese

Pizza

  • 1 pound whole wheat pizza dough
  • 1 cup asparagus, trimmed and cut into 1-inch pieces
  • 1 cup artichoke hearts (frozen, thawed)
  • ¾ cup shredded mozzarella cheese
  • ½ cup shredded provolone cheese
  • ¼ cup shredded or shaved Parmesan cheese

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and place a pizza stone inside to heat thoroughly, ensuring a crispy crust.
  2. Prepare White Sauce: In a small saucepan, heat olive oil over medium heat and sauté the minced garlic until just beginning to brown, about 1 minute. Whisk in the all-purpose flour and cook for 2 to 3 minutes continuously, being careful not to let the flour brown to maintain the sauce’s white color.
  3. Add Milk and Season: Slowly whisk in the milk to prevent lumps, stirring continuously until the sauce starts to boil and thickens. Remove from heat and stir in sea salt, cracked black pepper, dried or fresh basil, and grated Parmesan. Allow to cool slightly; the sauce will thicken more as it cools.
  4. Shape Dough: Stretch or roll out the whole wheat pizza dough into a 12-inch circle on a floured surface, preparing it for topping.
  5. Assemble Pizza: Using oven mitts, carefully remove the hot pizza stone from the oven and transfer the dough onto it. Quickly spread the prepared white sauce evenly over the crust, then evenly distribute mozzarella, provolone, and Parmesan cheeses. Top with the trimmed asparagus pieces and thawed artichoke hearts.
  6. Bake Pizza: Place the pizza stone back into the oven and bake the pizza at 425°F for 12 minutes, or until the crust is golden and the cheese is melted and bubbly.

Notes

  • Using a pizza stone helps achieve a crispy crust similar to brick oven pizzas.
  • Ensure not to brown the flour in the white sauce to maintain its creamy white color.
  • Thaw frozen artichoke hearts completely and pat dry to avoid excess moisture on the pizza.
  • You can substitute dairy milk for soy milk or any preferred milk of choice.
  • Fresh basil can be used in place of dried for a more vibrant flavor.
  • Preheating the pizza stone is essential for even baking and a crisp base.

Find it online: https://flavorspath.com/asparagus-artichoke-white-pizza-recipe/