Flatbread slathered with parsley pesto, sprinkled with shredded provolone and pecorino, then topped with shaved asparagus – an easy appetizer or light dinner.
What are you having at your Superbowl party? Hmm.. shaved asparagus of course! I know this isn’t the traditional dip, chili or something made with beer type of dish. But it is pizza – so that definitely qualifies it as game food.
Have you tried shaving veggies before? The texture completely changes. You may even turn over a new leaf with your vegetable nemesis. For this pizza we have the thick, chewy flatbread wrapped around the tender asparagus. The asparagus added a lightness that really complemented the bread and cheeses.
Yup, cheeses. Because the only thing better than one cheese is two cheeses.
I didn’t want this to be like a traditional pizza, so no mozzarella here. I chose pecorino (because I put it on everything) and sharp provolone. Shredded and sprinkled on, this pair was the perfect salty complement to the asparagus. In fact, to compensate for the salty cheese, I hardly needed any other salt in the dish.
I kept this easy by using pizza dough (store bought can be used, my store even carries whole wheat). You could certainly make a more authentic flatbread, but it’s amazing how different pizza dough tastes when cooked like a flatbread. I have a large griddle, so I cooked a nice long oval, perfect for cutting into appetizer-sized pieces. However this could be done smaller in a non-stick pan, or on the grill in nice weather.
We ate this straight from the griddle, with warm flatbread and cold toppings. It was equally good at room temp and it could definitely be reheated in the oven. If planning to reheat for a party, maybe hold off and add the asparagus after heating so it maintains the crisp freshness that lightens up the dish.
This was filling without being heavy. We ate it for lunch, but it would also make a nice light dinner. If using store bought dough and pesto – this could be whipped up in about 15 minutes.
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