Prosciutto and Asparagus Puff Pastry Pizza
Prosciutto and Asparagus Puff Pastry Pizza might sound fancy but they are super simple to prepare and packed with the flavors of fresh asparagus, prosciutto, sun dried tomatoes, ricotta, and parmesan.
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Creating this Puff Pastry Pizza Recipe
I seriously LOVE asparagus.
I’m always so excited when the temps start warming up a bit and the sun is staying out a little bit longer…and then we start seeing things like Asparagus and other spring produce at the grocery store.
I do this every time the seasons start to alternate. I’m sick of what the current season offers.
It feels like its been forever since I’ve eating XYZ favorite things that are no longer in season. Then they are starting to be in season again and I can’t get enough.
But eventually I get tired of them too, and I’m ready to move on to the next season.
I really enjoy that about seasonal eating, because there is always something fresh and new that feels totally novel to eat, because you haven’t been eating it for months.
I love variety in my food. Anyway, back to asparagus. I love asparagus in so many ways.
Something really simple and roasted is great, or maybe dressed up a little like this Roasted Asparagus with Lemon Walnut Vinaigrette for a yummy side.
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How to Select Asparagus
When purchasing asparagus, select asparagus spears that are brightly colored, straight, round, and without strong odor.
- Colors may vary: green, white, or purple.
- The tips of the asparagus should be tightly closed.
- Look for asparagus that is uniform in thickness. This will allow for even cooking.
Asparagus Appetizer
But asparagus is great as an appetizer too (not just a side dish), like in these Asparagus Prosciutto Puff Pastry Pizzas.
Puff pastry is versatile as a base for so many recipes and the buttery, flaky crust pairs incredibly well with fresh, green asparagus.
Add in some creamy ricotta, nutty parmesan, salty prosciutto and just a hint of sun dried tomatoes and you have perfection.
Asparagus Prosciutto Puff Pastry Pizzas are sophisticated enough for the grown ups in your group, but accessible enough that even the kiddos might like them.
Even my 8 year old daughter, who has been a bit of a picky eater lately, and 2 of her friends couldn’t resist snacking on this recipe for lunch.
I was shocked, but I think that attests to how good it is and how accessible it is both to make and eat.
They’re versatile too.
Try serving Asparagus Prosciutto Puff Pastry Pizzas as part of a delicious spring brunch, for lunch, or as an appetizer.
More Puff Pastry Recipes
Looking for some more fun ways to use Puff Pastry? Ideas are limitless, but here are a few of my favorites:
Asparagus Tart with Gruyere is another simple and delicious way to showcase beautiful spring asparagus.
Greek Puff Pastry Appetizers are fun to make with puff pastry shells.
Rosemary Parmesan Cheese Straws are a super easy snack to make.
If you’re craving something sweet, try these Coconut Cream Cheese Pastry Bites. YUM!
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Asparagus Puff Pastry Pizza
Asparagus Prosciutto Puff Pastry Pizzas might sound fancy but they are super simple to prepare and packed with the flavors of fresh asparagus, prosciutto, sun dried tomatoes, ricotta, and parmesan
Ingredients
- 1 Egg
- 1 tablespoon Water
- 1 package (2 sheets) Puff Pastry Sheets, thawed according to package instructions
- 2/3 cup Whole Milk Ricotta Cheese
- 2/3 cup Fresh Grated Parmesan
- 1/2 of a lemon, juiced
- 24 spears Asparagus, woody ends removed and discarded
- 6 slices Prosciutto, cut into 1/2 inch strips
- 1/4 cup chopped Sundried Tomatoes
- Salt and Pepper, to taste
Instructions
- Preheat oven to 400 degrees F.
- In a small bowl, beat the egg with the water until smooth.
- Unfold the puff pastry and smooth out any folds from the packaging. Cut each sheet into quarters. Spread the quarters out on a baking sheet (4 per sheet), allowing an inch or so in between each piece.
- Using a pastry brush, brush the prepared egg wash over the side of the puff pastry that is facing up. Set aside.
- In a small mixing bowl, combine the ricotta cheese, 1/3 cup parmesan cheese, and lemon juice. Stir to combine.
- Divide the ricotta mixture between the 8 puff pastry quarters. Spread with a spatula, leaving about a half an inch around the edges free of the ricotta mixture. Sprinkle with salt and pepper, according to your taste preferences.
- Divide the prosciutto between the puff pastry and place on top of the ricotta mixture. Then, gently press 3 spears of asparagus into the center of each puff pastry.
- Sprinkle with the sun dried tomatoes and remaining 1/3 cup parmesan cheese, dividing between all 8 puff pastry quarters.
- Bake at 400 degrees for 15 - 20 minutes, or until puff pastry is puffy and golden, cheese melted, and asparagus is tender.
- Serve immediately.
Notes
You may bake both sheets at the same time if they can fit on the same rack in the oven. If they do not both fit on the rack, I recommend baking one sheet at a time.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 174Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 61mgSodium: 832mgCarbohydrates: 9gFiber: 1gSugar: 3gProtein: 13g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
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