The most exceptional blending of flavors and textures is found in Chicken and Asparagus Pizza. This is one of those “must try” recipes you’ll love.
Chicken and Asparagus Pizza

Chicken and Asparagus Pizza
 
This serves 2 people normally, or 4 as an appetizer course.
Author:
Recipe type: Main
Cuisine: Italian
Serves: 1 pie
Ingredients
Chicken and Asparagus Pizza
  • 6 1/2 ounces pizza dough
  • 2 Tablespoons Roasted Red Pepper Pesto (recipe follows)
  • 6 1/2 ounces Roasted Chicken Thighs, sliced 1/2-inch strips (recipe follows)
  • 2 ounces Provolone cheese, finely shredded
  • 8 asparagus spears
Roasted Red Pepper Pesto
  • 10 ounces roasted red peppers, 1/2-inch strips
  • 2 Tablespoons garlic cloves, peeled, chopped
  • 1/2 teaspoon Italian Herb Seasoning (recipe follows)
  • 2 ounces Parmesan cheese, grated
  • 1/2 Cup olive oil
  • salt, to taste
Italian Herb Seasoning
  • 1/4 Cup dried basil
  • 1/4 Cup dried oregano
  • 1/4 Cup dried rosemary sprigs
  • 1/4 Cup dried thyme
  • 1/4 Cup granulated garlic
  • 2 Tablespoons black pepper, ground
  • salt, to taste
Roasted Chicken Thighs
  • 1 1/4 pounds chicken thighs
  • salt, to taste
  • black pepper, ground, to taste
  • olive oil, as needed
Instructions
Chicken and Asparagus Pizza
  1. Proof dough until doubled in size.
  2. Stretch dough over a 10-inch dough-pressing machine screen, avoiding tears and very thin spots. The dough should be evenly spread and a little thicker around the edges.
  3. Transfer dough to parchment-lined baking sheet; spread pesto evenly on surface, leaving 3/4-inch edge.
  4. Distribute chicken evenly over pesto. Top with asparagus, spreading them between strips of chicken, and sprinkle shredded cheese.
  5. Transfer to 500 degrees F convection or pizza oven. Bake until crust rises by at least 1-inch and edges begin to brown, 2 1/2 to 3 minutes.
  6. Remove pizza from sheet; place directly on pizza stone to crisp bottom. Cook 5 to 6 minutes more, rotating as needed to ensure even browning. Remove from oven; quarter; serve immediately.
Roasted Red Pepper Pesto
  1. Blend ingredients in blender until smooth, 45 to 60 seconds. Chill 6 to 8 hours before using.
Italian Herb Seasoning
  1. Combine ingredients in large bowl; toss until completely blended. Store in airtight container up to 14 days.
Roasted Chicken Thighs
  1. Season chicken with salt and pepper; toss in olive oil to coat; transfer in single layer to baking sheet.
  2. Bake at 500 degrees F for 6 to 8 minutes; flip chicken, bake 7 to 8 minutes more or until internal temperature reaches 165 degrees F.
  3. Remove from oven; cool quickly. Reserve in refrigerator; use within 48 hours.
Notes
Roasted Red Pepper Pesto yields 1 3/4 Cups
Italian Herb Seasoning yields 1 1/3 Cups
Roasted Chicken Thighs yielded 1 pound

 

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