This pizza was created by my family’s love of artichokes
The last time we had artichokes, HHjr said,
“We should make a pizza using the hearts
and sauce the crust with your lemon aioli”
“That is a GREAT idea!”
We decided to cook artichokes on Friday night to go with our steaks
and save the hearts for pizzas on Saturday
The hearts don’t look too appetizing,
but that’s just one of Mother Nature’s tricks…
they are the best part!
You can also use canned, bottled or frozen artichoke hearts
I made a big batch of the dipping sauce
so there would be plenty for the pizzas the next day
We’ve been using fresh pizza dough from Publix,
it is available in the deli/bakery section,
and you can get it already rolled out, so easy!
Spread the sauce on the raw dough round,
pinching up the edges to form a rim
Top it with sauteed mushrooms,
asparagus pieces, chopped artichoke hearts
A generous sprinkle of Parmesan cheese went on top
HHjr has perfected his outdoor pizza oven technique,
he starts the fire 3-4 hours before cooking,
to get it really hot and full of ample coals
It was too cold to hang out outside long,
but he had the oven so hot,
the pizzas literally cooked in 3-5 minutes
He also made a “Southern Special”
with pimiento cheese, thinly sliced Conecuh sausage
{similar to keilbasa sausage}
and serrano peppers on one half
Asparagus, Mushroom & Artichoke Aioli Pizza
Ingredients
- 1 1/2 cups artichoke hearts* chopped into 1 inch pieces
- 12-16 fresh asparagus spears
- 8 oz sliced Baby Bella mushrooms
- 5 Tbsp butter, divided
- 1 Tbsp olive oil
- 2/3 cup mayonnaise
- 1 tsp garlic powder
- 1 Tbsp lemon juice
- freshly ground black pepper
- 1 cup freshly grated Parmesan cheese
- 1 raw pizza crust***
Instructions
- Break tough ends off asparagus spears, rinse and wrap in a clean towel. Microwave for 1 minute on high, then unwrap and put spears on a cutting board and cut into 1 inch pieces.
- Melt 1 Tablespoon of butter in skillet with olive oil over medium high heat. Add mushrooms and cook for 4-5 minutes, stirring only occasionally, until they are golden on both sides and have released their moisture. Set aside
- Melt 4 Tablespoons of butter in a 2 cup measuring cup. Add mayonnaise, lemon juice and garlic and stir well to combine into a thick creamy aioli sauce. Season with black pepper
- Spread aioli over the pizza crust and sprinkle with 1/2 of Parmesan cheese
- Top with vegetables and cover with remaining cheese.
- Bake** until crust is golden and cheese has melted.
Notes
We make pizzas all the time,
you can see photos and get the links on my Pizza Pinterest board here
It’s not only fun to make your own,
you can make them healthier and more nutritious
using lower fat cheeses and toppings
I will be joining these fabulous parties and blogs:
Sundays on Silverado Love Your Creativity Over the Moon
Between Naps on the Porch, Celebrate Your Story,
All About Home/ Common Ground Follow the Yellow Brick Home
Tasty Tuesday Oh My Heartsie Girl Turn About Tuesday
