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
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
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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~
Yes he is! Thanks Pam 🙂
Jenna… what a yummy combo. I sent your link to the Mister. Hopefully he’ll make this for me this weekend.
Thanks Katie!
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………..
Thanks Emily, we always cook 3-4 pizzas so there will be some leftover 🙂
The pizzas look great Jenna! I’d love a slice of both:@)
thanks Lynn 🙂
I don’t think I would have ever thought of this combo on a pizza but you make it sound so delicious!
very! thanks Jeanie!
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.
thanks so much Kitty!
Jenna, I love your artichoke painting. It is so pretty! 😀 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!
Thanks Ricki, the pizza is kind of like Kevin’s artichoke dip on a crust! Artichokes are fun to paint, they are full of so many colors if you really look at them.
Oh Jenna, pizza is my most favorite food! These look so scrumptious. It’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
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.
So interesting! Thank you Linda, our pizzas are often non traditional, anything goes!
Talk about a great sounding veggie pizza, it would certainly make me happy.
thanks Karen, I love vegetable pizzas and this one is going to be made often 🙂
Yum! I’m have pizza oven envy Jenna…you can stay warm and cook your pizza too! ♥
It’s so much fun to get fires going on the weekend, last night he cooked delicious potatoes in a cast iron skillet in the pizza oven 😋