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Overhead view a flatbread pizzas with asparagus, tomatoes and cheese by a pizza cutter.

Spring Harvest Pizza


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  • Total Time: 25 mins
  • Yield: 4 servings

Ingredients

  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon minced fresh garlic
  • 1/2 bunch fresh asparagus, rinsed, ends trimmed and sliced into about 2 inch pieces
  • 1 (9 ounce) package cherry tomatoes, rinsed, stems removed and sliced in half
  • 1/3 cup canned artichoke hearts that have been drained and roughly chopped
  • 2 cups crumbled feta cheese
  • 4 naan bread pieces
  • Additional salt and pepper (to taste) for topping pizzas, if desired

Instructions

  1. Preheat your oven to 400 degrees F. In a medium bowl, whisk together olive oil, salt, pepper and garlic. Toss asparagus pieces in olive oil mixture to coat evenly.
  2. Place coated asparagus pieces in a skillet (reserve remaining olive oil mixture for topping pizzas) and sauté for 3 minutes over medium-high heat, or until crisp-tender. Remove from heat and set aside.
  3. Place naan bread on an ungreased baking sheet. Brush each piece of naan bread with approximately 1 tablespoon of the olive oil mixture. Top with the sautéed asparagus, artichokes, tomatoes and feta cheese. Season with additional salt and fresh cracked pepper, if desired.
  4. Bake for 10 to 12 minutes, or until heated thoroughly and naan bread is slightly crispy.
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Pizza
  • Method: Bake
  • Cuisine: American