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Rustic Spring Pizzettes

Bev Cooks Recipe by
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Rustic Spring Pizzettes
  • Prep Time 10 min
  • Total Time 35 min
  • Servings 4
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Rustic Spring Pizzettes

You've never known such a love exists.


(11 oz) can Pillsbury™ refrigerated thin pizza crust (double recipe if using entire crust)
tablespoons extra-virgin olive oil, divided
shallot, thinly sliced
cloves garlic, thinly sliced
cup freshly grated parmesan cheese
bunch asparagus, rinsed and ends trimmed
cup frozen peas
sprig fresh thyme
tablespoon fresh chives
pinch coarse salt and freshly ground pepper


  • 1 Preheat oven to 400°F.
  • 2 Heat 1 tbsp. oil in a medium skillet.
  • 3 Add the shallots and saute until soft and starting to brown, 4 minutes.
  • 4 Add the asparagus and peas. Saute until they are bright green in color and crisp-tender, another 3 minutes. Season with salt and pepper.
  • 5 Roll out the dough on a floured surface and cut into 4 equal squares. Lightly brush each square with the remaining oil. Sprinkle half the cheese over each crust. Top with asparagus spears, shallots and peas.
  • 6 Sprinkle with fresh thyme leaves.
  • 7 Transfer to lightly greased cookie sheet and bake for about 15 minutes or until the crust is golden brown.
  • 8 Serve garnished with the remaining parmesan and chives.
See Step By Step


Rustic Spring Pizzettes

As prepared by Bev Cooks,

Happy things happen with leftover dough, veggies and cheese.

We've all been there. At least once. And sometimes we have a feeling it's going to happen. Like some little squeaky voice in our gut just lets us know. But other times it hits us upside the head like a yellow foam Nerf bat, minus the yellow foam Nerf part.

A dad gum kitchen fail.

Being a food blogger, there are two types of kitchen fails for me. Ones that maybe sort of fail but it still tastes totes pimp and you can garnish it with this or that, trim up an edge, position it to see only the purty sides. And then there are the ones that send you straight to the self-esteem camp sign up forms, and then back to bed. With a bottle of red wine.


It would be white.

So yeah, Weidner kitchen fail of spring 2012 just happened. I had this way tubular idea to use thin crust pizza dough in place of a QUICHE CRUST. Cute, right? And I was going to make mini pizza quiches in little muffin tins for all the world to see and enjoy. And then my whole life fell apart like a scene in an Arnold Schwarzenegger movie and things were burning and exploding and sticking and there were car chases and collapsing buildings and my hair fell out.

You feel me.

So, I had some leftover Pillsbury pizza dough (thank the ponies) and a bunch of spring veggies (thank the baby puppies) so my noggin cranked into overdrive because my stomach was eating my head and I was about to pass out.

And then we had these gawgeous rustic spring pizzettes!

Being a failure rules!

And we have half a dough ball from Pillsbury (don't laugh) some peas, asparagus, shallots, garlic, some herbies, oil and cheese.

Asparagus Appetizers

You'll saute the shallots up nicely, and then throw in that garlic, asparagus spears, peas and thyme leaves.

Saute Asparagus and Peas

Roll out that dough as thin as you can, then divide it up into 4 equal parts. And again, if you had the entire crust, you could get 8 of these little dudes out of it. Just double up on the veggies. And cheese. And maybe more cheese.

Pillsbury Pizza Crust

Give each crust a little brush of oil, since we don't really have a SAUCE, per se.

Brush the Crust with Oil

Sprinkle on that cheese, oh mother.

Add Cheese to the Crust

And then load up on those veggies. Sauteed shallots fill my nostrils with glee.

Add Veggies to the Crust

Overhead shot, before they go in.

Mini Pizzas Before Baking

Overhead shot, as they come out. I'm getting weak.

Mini Pizzas After Baking

This is true love, people.

Rustic Spring Mini Pizzas Recipe

I change my mind. Sprinkle on another bucket of cheese. There we have it. True love.

More Party-Perfect Pizzas

Pizzas at parties are always a great idea. Try some of these:

*Bev doesn't want you to fear kitchen fails from now on. Just make these when you cross that bridge. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
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