Your taste buds will sing with a bite of this pizza with tart lemon and balsamic vinegar combined with springtime asparagus and creamy cheese.
1 lemon, thinly sliced and seeded
2 cups water
2 tablespoons olive oil, divided
2 cloves garlic, minced
1 cup asparagus tips and pieces
1 12-inch refrigerated thin pizza crust
1 cup grated mozzarella
8 slices prosciutto, torn into bite-sized pieces
8 slices brie
1 tablespoons olive oil
1 tablespoons balsamic vinegar
½ cup fresh arugula, torn in bite-sized pieces
No nutrition information available
In a small saucepan, combine lemon slices and water. Bring to a boil, cook 3 minutes and then drain well. In a skillet, sauté garlic in 2 teaspoons olive oil until soft. Add asparagus pieces and cook, stirring occasionally until tender crisp – about 2 minutes.
Heat oven to 450 degrees F. Place pizza crust on a lightly oiled baking sheet or pizza stone. Spread lemon slices evenly over crust and then sprinkle on mozzarella. Spread asparagus and prosciutto evenly over mozzarella. Top with brie slices. Sprinkle with 1 teaspoon olive oil. Bake for 12-15 minutes or until bubbly and golden brown. Toss arugula leaves with remaining olive oil and balsamic vinegar. Remove pizza from oven and top with arugula.