I’m starting to realize that when I like something, I really like something. There are things that I really have been attached to lately when it comes to cooking. [And I’m sure you’ve noticed them around here too.] One – my cast iron skillet. [It may be the only pan I use.] Two – bread. Of any shape and kind. Three – fresh vegetables. Now what do you get when you combine all three of those things? Something delicious I can guarantee it. More specifically. asparagus and leek skillet pizza.
After I masted the pizza dough recipe that I was so scared of there was nothing stopping my pizza making. Or my cast iron-ing my pizza. Or adding fresh vegetables to said cast ironed pizza. [See? I can’t stop. It may become a problem soon.]
I whipped up a batch of the basil pizza dough and put in it my cast iron skillet. [I sprayed it with a quick shot of cooking spray first to be on the safe side.] I brushed the dough with the same olive oil I used in my leek and asparagus pasta and then topped it with leeks and asparagus. [You’re seeing a trend now, huh?]
To be fair, I did add some artichoke hearts to our pizza. [See? Some variety around here!] I roasted some the day before with some fresh basil and they went perfectly on the pizza. Have I told you lately that I kinda sorta love our herb garden too? Yea. Its another thing that I really like and you will be seeing more of around these parts.
So to break it down I am currently obsessed with – carbs [duh, always], my cast iron skillet [LOVE!], and fresh Spring vegetables [yum!]. And when those mighty forces combine they create the most amazing skillet pizza. [Really.]
- Basil Pizza Dough - http://thegrantlife.com/basil-pizza-dough/
- 2 tablespoons olive oil
- bundle of asparagus
- 1 leek
- 1 small can marinated artichokes
- 1/2 block of mozzarella, shredded
Feel free to use more or less vegetables or substitute them altogether!
Amount Per Serving: Calories: 703Cholesterol: 90mgSodium: 803mgCarbohydrates: 31gFiber: 13gSugar: 6gProtein: 31g
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