Asparagus and Smoked Mozzarella Pizzettes
Active Time: 30 minutes Total Time: 30 minutes- 1 pound prepared whole-wheat pizza dough, at room temperature
- 12 ounces thin asparagus, trimmed and cut into 1-inch pieces
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt plus 1/8 teaspoon, divided
- 1 cup shredded smoked mozzarella cheese
- 1/3 cup thinly sliced scallions
- 2 tablespoons chopped toasted walnuts
- Handful of fresh mint leaves, torn
- Zest of 1 orange
Divide dough into 6 portions; stretch each piece into a 7-by-3-inch oval. Arrange on the prepared baking sheet. Toss asparagus with oil on a second baking sheet; sprinkle with 1/4 teaspoon salt. Bake the dough on the top rack and the asparagus on the bottom rack for 3 minutes.
Press the dough with the back of a spatula, if necessary, to flatten slightly. Sprinkle cheese over the top. Scatter the asparagus and scallions over the cheese.
Bake the pizzettes on the top rack until the cheese is melted and the crust edges are golden, 8 to 10 minutes. Sprinkle with the remaining 1/8 teaspoon salt, walnuts, mint, and orange zest.
Recipe nutrition per serving:
264 Calories, Total Fat: 12 g, Saturated Fat: 3 g, Cholesterol: 15 mg, Carbohydrates: 32 g, Fiber: 3 g, Total Sugars: 2 g, Protein: 11 g, Sodium: 464 mg, Potassium: 123 mg, Iron: 1 mg, Folate: 28 mcg, Calcium: 119 mg, Vitamin A: 572 IU, Vitamin C: 6 mg.
