Take-out Tuesday, Artichoke, Mushroom & Asparagus Pizza

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

This loaded vegetable pizza features a lemony garlic sauce
Course Appetizer, Main Course
Cuisine American, Italian

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

*if using fresh artichokes, boil or steam artichokes for 1-1 1/2 hours until very tender. Remove all the leaves.ย  The bottom of the artichoke is the heart, remove the small leaves on top and then chop up the remaining artichoke “meat”
**cooking time will depend on a variety of factors, such as temperature, type of crust used, oven type etc.
***we used fresh pizza dough from Publix
Keyword artichoke hearts, asparagus, flatbread,, lemon aioli, mushrooms, pizza, vegetable pizza

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 

 Full Plate Thursday  Centerpiece Wednesday  Creatively Crafty

Thursday Favorite Things    Friday with Friends

Comments
22 Responses to “Take-out Tuesday, Artichoke, Mushroom & Asparagus Pizza”
  1. Jenna, we love Conecuh sausage and the pizza looks fabulous! Pimiento cheese pizza sounds so good, I have never thought of that. HHjr is quite the chef! Happy Tuesday~

  2. Jenna… what a yummy combo. I sent your link to the Mister. Hopefully he’ll make this for me this weekend.

  3. thefrenchhutch says:

    What a great idea for two meals.Graet recipe for your pizza and the toppings including the sausage would be a hit with Jim. I just love how HHjr’s grill gives you so many options for tasty pizza. Have a great week………..

  4. The pizzas look great Jenna! I’d love a slice of both:@)

  5. I don’t think I would have ever thought of this combo on a pizza but you make it sound so delicious!

  6. Kitty says:

    I would be in heaven eating this pizza combo, Jenna! I love artichokes and think they are the most beautiful food. , and you’ve captured their beauty in your watercolors and on your pizza. Thanks for the delicious inspiration.

  7. Ricki Treleaven says:

    Jenna, I love your artichoke painting. It is so pretty! ๐Ÿ˜€ You might like Kevin’s Hot Artichoke Heart Dip recipe. It is so good! I made it for the Big Game last week.

    Your pizza looks so good! We still can’t get the hang of coking pizza on the Big Green Egg. Maybe we need a pizza oven!

  8. Shannon@Belle Bleu Interiors says:

    Oh Jenna, pizza is my most favorite food! These look so scrumptious. Itโ€™s my dream to have a pizza oven one day. My kids love to make homemade pizzas. Thanks for sharing the recipe!

    • Homemade pizzas have infinite possibilities don’t they? It’s a great way to use up leftovers too! The pizza oven is really incredible, but it does take some work and planning…we usually do it on the weekends, and make 3-4 large pizzas so there is leftovers. Thanks Shannon

  9. lghiggins says:

    In 2012 we spent 2 months in Argentina. There was such a variety of pizzas. I thought I wouldn’t like them because they were not what I was used to, but I fell in love with some pretty interesting selections, and your recipe brought back good culinary memories.

  10. Talk about a great sounding veggie pizza, it would certainly make me happy.

  11. Mary says:

    Yum! I’m have pizza oven envy Jenna…you can stay warm and cook your pizza too! โ™ฅ

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