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Rustic Spring Pizzettes

  • Prep 10 min
  • Total 35 min
  • Servings 4

You've never known such a love exists. ...MORE+ LESS-

Bev Cooks
September 24, 2014


(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


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  • 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.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • 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.

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

    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.

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

    Sprinkle on that cheese, oh mother.

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

    Overhead shot, before they go in.

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

    This is true love, people.

    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:

    Garden Pizza Bites Recipe
    Pizza Cupcakes Recipe
    Pizza Calzone Recipe
    Grilled Pesto Pizza Recipe
    Wild West Pizza Recipe

    *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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