Asparagus Tart


This recipe came out of leftovers from other meals – extra pizza dough and pesto – made for a wonderful lunch.


  • 1 pizza dough ball
  • 1/2 c asparagus pesto
  • 1 lb thin asparagus
  • 1/2 c ricotta cheese
  • 1/2 c shredded mozzarella 
  • 3 garlic scapes sliced thin
  • 3 spring onions, sliced thin
  • Truffle salt
  • Espelette Pepper

Preheat oven to 450 with a pizza stone of baking steel inside.

In a large pan, steam asparagus for 2 minutes, remove and set aside.

Roll out pizza dough. Spread with pesto, mozzarella, garlic, dollops of ricotta, asparagus and spring onions. 

Bake for 8 – 10 minutes until crust is crispy. Top with a little truffle salt and espelette pepper.

Serves 2 – 4.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s