Flaky, nutty, cheesy, bursts of tomato love. This is the perfect combination for pizza night and comfort food smiles for everyone. This can be an appetizer or weeknight meal.
This asparagus puff pastry pizza recipe is awesomely flaky, nutty from the Gruyere cheese, juicy from the burst of tomato, and citrusy from the asparagus. The key to this easy recipe is using store-bought short cuts that make this a go-to dinner or appetizer.
Tips that make this recipe so easy:
1. Store-bought puff pastry. It’s a home cook’s secret weapon to buttery, flaky sensational recipes:
a. Store the pastry in the freezer until ready for use.
b. Defrost for 40 minutes in the refrigerator.
c. For any part of the pastry you don’t want to rise, prick the area with a fork. (See my video below for a demonstration.)
2. A few amazing ingredients to make life easier (We hear this on TV from the master chefs, and they are so right):
a. In this recipe, I use Dijon mustard, which is a great cooking weapon that packs lots of briny, vinegary flavor that goes great with cheese. Dijon mustard is a great way to give a big burst of yum with fewer ingredients.
b. Also cooking in season allows you to use less ingredients. Asparagus is a spring vegetable. This is when the vegetable is most flavorful and shines its brightest.
YOUR DASH OF GRATITUDE:
Asparagus and Gruyere Puff Pastry Pizza Recipe
This asparagus puff pastry pizza recipe is awesomely flaky, nutty from the Gruyere cheese, juicy from the burst of tomato, and citrusy from the asparagus.
Servings 2 servings
Ingredients
- 1 sheet puff pastry thawed
- 1 tsp Dijon musturd
- 1 cup grated Gruyere cheese
- 1 bunch asparagus (remove fibrous ends)
- 1 pint cherry tomatoes
- 2 tsp black pepper
- 2 tbs olive oil
- 1/8 tsp red pepper flakes
- 1 tsp salt
Instructions
- First, roll out the puff pastry an extra inch. Now place on a parchment paper-lined sheet pan.
- Leaving a 1 inch border, poke holes with a fork on puff pastry. This is so the middle does not rise during baking.
- Next, spread Dijon mustard all over except the border. Now add Gruyere cheese and black pepper all over.
- Now, in a bowl, mix the asparagus, tomatoes, 1 tsp black pepper, red pepper flakes, and salt.
- Add the asparagus and tomatoes in rows to fill the puff pastry. Make sure to leave the 1 inch border uncovered.
- Finally, bake the puff pastry pizza at 400 degrees 15-20 minutes. Check after 15 minutes to make sure it doesn't burn.
- Enjoy!
ANY QUESTIONS OR COMMENTS? COMMENT BELOW 🙂
With a grateful heart and an amazing tummy – Jay
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View Comments (2)
Yummy! I really have to try this kind of pizza. Great recipes. Thanks for sharing this.
Yay!!! Thank you! Its so buttery flaky yum! Happy Cooking!