Thin Crust Primavera Pizza

Difficulty:
1/5

Ease of preparation rating: Easy

Yield: 4 servings

 

Ingredients:

1 pound (450 g) store-bought pizza dough

9 ounces (256 g) asparagus, trimmed and halved lengthwise

½ onion, finely sliced

1 pint (480 ml) cherry tomatoes, halved

1 ½ cups (360 ml) grated mozzarella

Salt and pepper

Olive oil, for drizzling

 

White sauce

2 tablespoons (30 ml) butter

1 yellow onion, diced

2 garlic cloves, minced

2 tablespoons (30 ml) flour

1 cup (240 ml) milk

½ teaspoon (2.5 ml) oregano

¼ teaspoon (1 ml) nutmeg

¼ teaspoon (1 ml) salt

¼ teaspoon (1 ml) pepper

 

Method:

Preheat oven to 450 F (230 C).

To make the white sauce, melt butter in a saucepan on the heat. Add onion and garlic and stir to coat. Add flour and whisk to incorporate. Slowly add milk. Stir in oregano, nutmeg, salt, and pepper. Cook, stirring, until thickened. Remove from heat and set aside to cool.

Roll pizza dough out on a floured counter until it is thin. Flour a large baking sheet and place dough on top. Spread white sauce evenly over top, avoiding a 1-inch (2.5 cm) border around the sides. Top with asparagus, onion, cherry tomatoes, salt, and pepper. Sprinkle mozzarella on top. Bake in oven for 12-15 minutes, or until cheese is bubbly and crust is golden.

Remove from oven and drizzle with olive oil.