Giardino Fresco pizza with pesto, ricotta, grilled asparagus and roasted bell pepper
Bruno Albouze · ♥ 976 likes · 34.7K views · 4 min video
Timestamp
Ingredients
Method
Techniques
- pine nuts
- basil
- garlic
- parmigiano
- olive oil
- lemon juice
- salt
- pepper
Puree basil, garlic, pine nuts, parmigiano and olive oil; add a drizzle of lemon juice and season with salt and pepper.
Char the bell pepper, then wrap in foil or plastic or cover in a container and let sweat a few minutes. Peel, pull the stem, open, remove seeds and membranes, and chop.
- bell pepper
- asparagus
Wash and pat dry the asparagus and trim the bottoms (keep the trimmings for vegetable stock).
Brush asparagus with olive oil, salt and pepper. Place a heavy pot on top and grill about 2 minutes per side.
Flatten the dough ball, keeping it circular; spread fingers apart and rotate the dough to stretch it.
- pizza dough
Spread pesto over the dough; add mozzarella slices or shredded mozzarella, chopped bell pepper, ricotta and asparagus.
variation: instead of grilling, sauté the asparagus briefly or blanch it, and add before or right after baking.