This easy Puff Pastry Asparagus Pizza is a crispy, golden delight topped with creamy ricotta, savory prosciutto, and tender asparagus. Perfect for brunch, a light lunch, or a quick appetizer. Swap prosciutto for bacon or add cherry tomatoes for extra flavor. A simple yet elegant dish everyone will love!
Ingredients Needed
- 1 Egg
- 1 tbsp Water
- 1 package (2 sheets) Puff Pastry, thawed (about 320g)
- ⅔ cup (160g) Whole Milk Ricotta Cheese
- ⅔ cup (60g) Freshly Grated Parmesan Cheese, divided
- ½ Lemon, juiced
- 24 spears Asparagus, woody ends removed
- 6 slices Prosciutto, cut into ½-inch (1.25cm) strips
- ¼ cup (35g) Chopped Sun-Dried Tomatoes
- Salt and Pepper, to taste
How To Make Puff Pastry Asparagus Pizza
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Prepare the egg wash: In a small bowl, beat the egg with water until smooth.
- Prepare the puff pastry: Unfold the pastry sheets and smooth out any creases. Cut each sheet into 4 squares. Arrange them on a baking sheet, leaving space between each.
- Brush with egg wash: Lightly brush the top of each puff pastry square with the egg wash. Set aside.
- Make the ricotta mixture: In a bowl, mix the ricotta, ⅓ cup (30g) parmesan cheese, and lemon juice. Stir until smooth.
- Assemble the pizzas: Divide the ricotta mixture evenly between the puff pastry squares, spreading it to leave a ½-inch (1.25cm) border. Season with salt and pepper.
- Add toppings: Place strips of prosciutto over the ricotta. Gently press 3 asparagus spears into each square. Sprinkle with sun-dried tomatoes and the remaining parmesan cheese.
- Bake: Bake for 15-20 minutes, or until the pastry is golden, the cheese is melted, and the asparagus is tender.
- Serve: Enjoy warm as an appetizer or light meal.
Recipe Tips
- Use Cold Puff Pastry: Keep the pastry cold before baking to get a crisp and flaky texture. If it gets too soft, chill it in the fridge for 10 minutes before adding toppings.
- Don’t Overload the Toppings: Too many toppings can make the pastry soggy. Spread the ricotta thinly and avoid adding too much moisture-heavy ingredients.
- Trim Asparagus Evenly: Cut off the woody ends so all the spears cook evenly. If they are very thick, slice them in half lengthwise for quicker cooking.
- Bake on a Preheated Tray: Placing the pastry on a hot baking sheet helps it puff up faster and prevents a soggy bottom.
- Check for Golden Edges: The pastry should be deep golden brown and crispy when done. If it’s still pale, bake for a few more minutes.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover puff pastry asparagus pizza cool to room temperature. Then, store it in an airtight container and refrigerate for up to 3 days.
- Reheat: Preheat the oven to 180°C (350°F). Place the pizza on a baking sheet and heat for 5-7 minutes until the pastry is crispy and the toppings are warmed through.
Nutrition Facts
Serving Size: 1 slice (⅛ of the recipe)
- Calories: 174
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 61mg
- Sodium: 832mg
- Potassium: 130mg
- Total Carbohydrate: 9g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 13g
Try More Puff Pastry Appetizers:
Puff Pastry Asparagus Pizza
Description
This easy Puff Pastry Asparagus Pizza is a crispy, golden delight topped with creamy ricotta, savory prosciutto, and tender asparagus. Perfect for brunch, a light lunch, or a quick appetizer. Swap prosciutto for bacon or add cherry tomatoes for extra flavor. A simple yet elegant dish everyone will love!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Prepare the egg wash: In a small bowl, beat the egg with water until smooth.
- Prepare the puff pastry: Unfold the pastry sheets and smooth out any creases. Cut each sheet into 4 squares. Arrange them on a baking sheet, leaving space between each.
- Brush with egg wash: Lightly brush the top of each puff pastry square with the egg wash. Set aside.
- Make the ricotta mixture: In a bowl, mix the ricotta, ⅓ cup (30g) parmesan cheese, and lemon juice. Stir until smooth.
- Assemble the pizzas: Divide the ricotta mixture evenly between the puff pastry squares, spreading it to leave a ½-inch (1.25cm) border. Season with salt and pepper.
- Add toppings: Place strips of prosciutto over the ricotta. Gently press 3 asparagus spears into each square. Sprinkle with sun-dried tomatoes and the remaining parmesan cheese.
- Bake: Bake for 15-20 minutes, or until the pastry is golden, the cheese is melted, and the asparagus is tender.
- Serve: Enjoy warm as an appetizer or light meal.
Notes
- Use Cold Puff Pastry: Keep the pastry cold before baking to get a crisp and flaky texture. If it gets too soft, chill it in the fridge for 10 minutes before adding toppings.
- Don’t Overload the Toppings: Too many toppings can make the pastry soggy. Spread the ricotta thinly and avoid adding too much moisture-heavy ingredients.
- Trim Asparagus Evenly: Cut off the woody ends so all the spears cook evenly. If they are very thick, slice them in half lengthwise for quicker cooking.
- Bake on a Preheated Tray: Placing the pastry on a hot baking sheet helps it puff up faster and prevents a soggy bottom.
- Check for Golden Edges: The pastry should be deep golden brown and crispy when done. If it’s still pale, bake for a few more minutes.
Puff Pastry Asparagus Pizza