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Rustic Spring Pizzettes

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Bev Cooks
Updated Oct 4, 2017
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These rustic pizzettes full of spring flavors are easy to make with leftover dough, veggies and cheese.

More About This Recipe

  • 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. I'm talking about: A 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. I'M KIDDING, YOU GUYS. It would be a bottle of white wine. So yeah, Weidner kitchen fail of spring 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. There we have it. True love.

Rustic Spring Pizzettes

  • Prep Time 10 min
  • Total 35 min
  • Servings 4
  • Ingredients 10
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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

Instructions

  • Step 
    1
    Preheat oven to 400°F. Heat 1 tablespoon oil in a medium skillet.
  • Step 
    2
    Add the shallots and saute until soft and starting to brown, 4 minutes.
  • Step 
    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.
  • Step 
    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.
  • Step 
    5
    Transfer to lightly greased cookie sheet and bake for about 15 minutes or until the crust is golden brown.
  • Step 
    6
    Serve garnished with the remaining parmesan and chives.

Nutrition

No nutrition information available for this recipe
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