{"id":9622,"date":"2012-09-12T02:54:50","date_gmt":"2012-09-12T07:54:50","guid":{"rendered":"http:\/\/willceau.com\/news\/?p=9622"},"modified":"2019-11-25T22:08:01","modified_gmt":"2019-11-26T03:08:01","slug":"asparagus-pesto-pizza","status":"publish","type":"post","link":"https:\/\/willceau.com\/news\/2012\/09\/12\/asparagus-pesto-pizza\/","title":{"rendered":"Asparagus Pesto Pizza"},"content":{"rendered":"<p><a href=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"6237\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/01\/17\/apple-cake\/food-header-1-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" data-orig-size=\"640,144\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Food-Header-1\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" class=\"aligncenter size-full wp-image-6237\" title=\"Food-Header-1\" alt=\"\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&#038;ssl=1\" width=\"640\" height=\"144\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=300%2C67&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p><a href=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/PestoPizza.jpg?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"9623\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/09\/12\/asparagus-pesto-pizza\/pestopizza\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/PestoPizza.jpg?fit=640%2C480&amp;ssl=1\" data-orig-size=\"640,480\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"PestoPizza\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/PestoPizza.jpg?fit=640%2C480&amp;ssl=1\" class=\"aligncenter size-full wp-image-9623\" title=\"PestoPizza\" alt=\"\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/PestoPizza.jpg?resize=640%2C480&#038;ssl=1\" width=\"640\" height=\"480\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/PestoPizza.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/PestoPizza.jpg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/PestoPizza.jpg?resize=200%2C150&amp;ssl=1 200w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p>I&#8217;m having a hard time keeping up with the basil in my backyard &#8211; it&#8217;s growing like crazy! I decided to use some to make asparagus pesto pizza for dinner last night. This pesto is versatile &#8211; it&#8217;s good spread on grilled chicken or as a dressing for a pasta salad, and it makes one fine pizza!<\/p>\n<p><!--more--><\/p>\n<p>For the pesto:<\/p>\n<ul>\n<li>1 bunch of asparagus<\/li>\n<li>1\/2 cup basil leaves, packed<\/li>\n<li>1 clove garlic<\/li>\n<li>1\/2 teaspoon kosher salt<\/li>\n<li>1\/4 cup walnuts<\/li>\n<li>1\/4 cup olive oil<\/li>\n<li>1\/4 cup freshly grated locatelli or parmesan<\/li>\n<\/ul>\n<p style=\"text-align: center;\"><span style=\"font-size: medium;\"><a href=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/PestoIngredients.jpg?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"9628\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/09\/12\/asparagus-pesto-pizza\/pestoingredients\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/PestoIngredients.jpg?fit=640%2C480&amp;ssl=1\" data-orig-size=\"640,480\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"PestoIngredients\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/PestoIngredients.jpg?fit=640%2C480&amp;ssl=1\" class=\"aligncenter  wp-image-9628\" title=\"PestoIngredients\" alt=\"\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/PestoIngredients.jpg?resize=448%2C336&#038;ssl=1\" width=\"448\" height=\"336\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/PestoIngredients.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/PestoIngredients.jpg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/PestoIngredients.jpg?resize=200%2C150&amp;ssl=1 200w\" sizes=\"(max-width: 448px) 100vw, 448px\" \/><\/a><\/span><\/p>\n<p>1. Cook asparagus in boiling water for 3-5 minutes. Remove from heat and transfer into an ice bath.<\/p>\n<p>2. Add asparagus, basil, garlic, kosher salt, walnuts, cheese and olive oil in the food processor and pulse until blended. Makes about one cup.<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/PestoBowl1.jpg?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"9635\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/09\/12\/asparagus-pesto-pizza\/pestobowl-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/PestoBowl1.jpg?fit=640%2C456&amp;ssl=1\" data-orig-size=\"640,456\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"PestoBowl\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/PestoBowl1.jpg?fit=640%2C456&amp;ssl=1\" class=\"aligncenter  wp-image-9635\" title=\"PestoBowl\" alt=\"\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/PestoBowl1.jpg?resize=448%2C319&#038;ssl=1\" width=\"448\" height=\"319\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/PestoBowl1.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/PestoBowl1.jpg?resize=300%2C213&amp;ssl=1 300w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/PestoBowl1.jpg?resize=210%2C150&amp;ssl=1 210w\" sizes=\"(max-width: 448px) 100vw, 448px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>For the Crust:<\/p>\n<ul>\n<li>1 packet of yeast (or 2 1\/4 teaspoons)<\/li>\n<li>1 teaspoon sugar<\/li>\n<li>2\/3 cup warm water<\/li>\n<li>1 2\/3 cups flour<\/li>\n<li>3\/4 teaspoon salt<\/li>\n<li>2 teaspoons vegetable oil (plus more for the pan)<\/li>\n<\/ul>\n<p>1. Stir the yeast and sugar into the warm water, let stand until foamy about 5 to 10 minutes.<\/p>\n<p>2. In a food processor using a metal blade, add flour and salt to the bowl and turn on machine. Slowly add yeast mixture and process for one minute. Add the oil and process for another minute.<\/p>\n<p>3. Roll dough out onto a floured surface into a 15 inch circle. Transfer dough to an oiled pizza pan. Let it rest for 30 minutes to give the dough a chance to rise a little. A speedier technique is to preheat your oven to 200\u00ba, place the pan in the oven and turn off the heat, leave it in there for 15 minutes.<\/p>\n<p>4. Preheat oven to 425\u00ba, place pizza dough on the bottom rack of the oven and bake for 5 minutes. Remove from oven and spread on the pesto using a rubber spatula. Sprinkle shredded mozzarella cheese on top and return to oven for another 15 minutes until the cheese melts and the crust is golden brown.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;m having a hard time keeping up with the basil in my backyard &#8211; it&#8217;s growing like crazy! I decided to use some to make asparagus pesto pizza for dinner last night. This pesto is versatile &#8211; it&#8217;s good spread &hellip; <a href=\"https:\/\/willceau.com\/news\/2012\/09\/12\/asparagus-pesto-pizza\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[68,95,1238,4],"tags":[1924,1410,1925,1926,1927,1833],"class_list":["post-9622","post","type-post","status-publish","format-standard","hentry","category-food","category-glorious-food","category-lovin-from-the-oven","category-news","tag-asparagus-pesto","tag-basil","tag-garlic","tag-locatelli","tag-parmesan","tag-pizza"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-2vc","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":38962,"url":"https:\/\/willceau.com\/news\/2022\/09\/19\/potato-pizza-with-asparagus-pesto\/","url_meta":{"origin":9622,"position":0},"title":"Potato Pizza with Asparagus Pesto","author":"Tina Garceau","date":"September 19, 2022","format":false,"excerpt":"\u00a0 When you're ready to switch from your usual pepperoni and mushroom, this new potato pizza with asparagus pesto is a game changer. The pesto can be made ahead of time, any that's leftover may be tossed with pasta, spread on a sandwich, or brushed on chicken or fish. It\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/09\/PPPizza.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/09\/PPPizza.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/09\/PPPizza.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":23366,"url":"https:\/\/willceau.com\/news\/2018\/03\/05\/tortellini-with-pesto-cream-sauce\/","url_meta":{"origin":9622,"position":1},"title":"Tortellini with Pesto Cream Sauce","author":"Tina Garceau","date":"March 5, 2018","format":false,"excerpt":"It's been a wallop of a week heading into March - it was snowing sideways on Friday, with winds that were powerful enough to take down trees in our neighborhood. While we enjoyed some mild weather in February, it's back to heavy coats and mittens. sigh. Arctic temperatures call for\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/03\/CheeseTortellini.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/03\/CheeseTortellini.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/03\/CheeseTortellini.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":16038,"url":"https:\/\/willceau.com\/news\/2014\/04\/07\/braided-asparagus-pesto-bread\/","url_meta":{"origin":9622,"position":2},"title":"Braided Asparagus Pesto Bread","author":"Tina Garceau","date":"April 7, 2014","format":false,"excerpt":"I've seen braided bread recipes bouncing all over the internet lately, and I was itching to try my hand at it. I used my go-to recipe for white bread and since it's spring - asparagus pesto, resulting in what I'll call a \"rustic\" loaf of bread. The smell of this\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/04\/PestoToast.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/04\/PestoToast.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/04\/PestoToast.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":9879,"url":"https:\/\/willceau.com\/news\/2012\/10\/02\/broccoli-rabe-pesto-pizza-2\/","url_meta":{"origin":9622,"position":3},"title":"Broccoli Rabe Pesto Pizza","author":"Tina Garceau","date":"October 2, 2012","format":false,"excerpt":"\u00a0 This a great twist on traditional pesto - broccoli rabe, basil, pinenuts, garlic, and fresh mozzarella with a few shakes of crushed red pepper to give it a kick! For the pesto: 1 bunch of broccoli rabe 1\/4 cup of fresh basil leaves 3 tablespoons of toasted pinenuts (or\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/BroccolirabePizza.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/BroccolirabePizza.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/BroccolirabePizza.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":17089,"url":"https:\/\/willceau.com\/news\/2014\/08\/15\/gashouse-eggs\/","url_meta":{"origin":9622,"position":4},"title":"Gashouse Eggs","author":"Tina Garceau","date":"August 15, 2014","format":false,"excerpt":"Gashouse eggs are made by cutting a hole in a slice of bread, and cracking an egg in the hole. Olympia Dukakis made them for Cher in Moonstruck. This dish goes by many other names - bird in the nest, cyclops sandwich, dead bird in toast, egg on an island,\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/08\/GashouseEggs.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/08\/GashouseEggs.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/08\/GashouseEggs.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":36180,"url":"https:\/\/willceau.com\/news\/2021\/06\/28\/ricotta-gnocchi\/","url_meta":{"origin":9622,"position":5},"title":"Ricotta Gnocchi","author":"Tina Garceau","date":"June 28, 2021","format":false,"excerpt":"It's the end of June (where did the month go?), and the temperatures are beginning to rise. That said, it's nice to have gnocchi which cooks in 60 seconds, and with a quick toss in a pan of your sauce of choice - dinner is served! 1 1\/2 cups whole\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/06\/Gnocchi.jpg?fit=640%2C480&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/06\/Gnocchi.jpg?fit=640%2C480&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/06\/Gnocchi.jpg?fit=640%2C480&ssl=1&resize=525%2C300 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/9622","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=9622"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/9622\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=9622"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=9622"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=9622"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}