Thomasville Scene February / March 2019 - Page 91

Asparagus Crust White Chicken Pizza Recipe courtesy of Gina Ferwerda on behalf of the Michigan Asparagus Advisory Board Servings: 4 Asparagus Crust: 2 cups cut-up fresh or frozen Michigan asparagus, blanched 1 egg 2/3 cup grated Parmesan cheese 2/3 cup shredded mozzarella cheese 1 tablespoon lemon pepper seasoning White Sauce: 2 tablespoons butter 1/4 cup chopped leeks 1 clove garlic, minced 1 tablespoon flour 3/4 cup milk 1/4 cup grated Parmesan cheese 1 1 1/2 1/2 1/4 cup cubed rotisserie chicken cup shredded mozzarella cheese cup frozen green peas, thawed cup cut-up fresh or frozen Michigan asparagus, blanched and seasoned with avocado oil and lemon pepper seasoning cup chopped prosciutto fresh chives, for garnish fresh basil, for garnish • Heat oven to 375 F. • To make Asparagus Crust: In food processor, puree blanched asparagus until smooth. In large bowl, mix asparagus puree, egg, Parmesan, mozzarella and lemon pepper seasoning until thoroughly combined. • Press asparagus mixture into circular shape on parchment paper-lined pizza stone or baking sheet. Place layer of paper towel over crust and gently press down to remove excess moisture. Repeat until paper towel is no longer absorbing moisture. Discard wet paper towels. • To make White Sauce: In sauce- pan over medium heat, cook butter, leeks and garlic 3-4 minutes. Slowly whisk in flour and cook 1-2 minutes. Slowly add in milk, continue whisking and cook until thickened. Add Parmesan then remove from heat and set aside. • Pour white sauce over partially baked asparagus crust and top with chicken and mozzarella. Add peas, asparagus and prosciutto. Bake 5-8 minutes, or until cheese is thoroughly melted. Garnish with fresh chives or basil. • Bake 12-13 minutes. Thomasville Scene February - March 2019 91