Asparagus, Mushroom & Artichoke Aioli Pizza
This loaded vegetable pizza features a lemony garlic sauce
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. 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