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Prep 10min
Total35min
Servings4
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Ingredients
1/2
can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust (double recipe if using entire crust)
2
tablespoons extra-virgin olive oil, divided
1
shallot, thinly sliced
2
cloves garlic, thinly sliced
1/2
cup freshly grated parmesan cheese
1/2
bunch asparagus, rinsed and ends trimmed
1/2
cup frozen peas
1
sprig fresh thyme
1
tablespoon fresh chives
1
pinch coarse salt and freshly ground pepper
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Steps
1
Preheat oven to 400°F. Heat 1 tablespoon oil in a medium skillet.
2
Add the shallots and saute until soft and starting to brown, 4 minutes.
3
Add the asparagus and peas. Saute until they are bright green in color and crisp-tender, another 3 minutes. Season with salt and pepper.
4
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. Sprinkle with fresh thyme leaves.
5
Transfer to lightly greased cookie sheet and bake for about 15 minutes or until the crust is golden brown.
6
Serve garnished with the remaining parmesan and chives.
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No nutrition information available for this recipe
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