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Asparagus-Emmenthal pizzettes with bacon, served with Italian salad

  • 1
  • Easy
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Recipe Ingredients

Pizettes
  • 230g asparagus, trimmed
  • 170g shiitake mushrooms, stems discarded, thinly sliced
  • 1/4 cup olive oil, plus more for greasing
  • 2 cloves garlic, crushed
  • salt and freshly ground black pepper
  • 700g fresh or frozen (thawed) pizza dough
  • 5 slices bacon
  • 170g Emmenthal, grated
  • 6 large eggs
Salad:
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp red-wine vinegar
  • 1 tbsp capers, rinsed and chopped
  • salt and freshly ground black pepper
  • 230g Italian salad, chopped
  • 1 cup fresh flat-leaf parsley
  • 1/4 cup roasted yellow pepper, finely chopped

Recipe Directions

Pizettes:
  1. Arrange oven racks in top and bottom thirds of the oven. Preheat oven to 240°C. Lightly grease two 45cm x 30cm baking trays.
  2. Slice asparagus at an angle into 5cm pieces. Transfer to a large bowl. Add mushrooms, oil, garlic and 1/4 teaspoon salt; toss until well coated.
  3. Divide dough into 6 balls. On a lightly floured surface, with a floured rolling pin, roll and press 1 dough ball into a 15cm round; place on tray. Repeat with remaining dough.
  4. Evenly divide asparagus mixture among rounds, creating a well in the centre of each. Bake for 10 minutes or until edges are golden brown. Switch trays halfway through.
  5. Meanwhile, place bacon on a paper-towel-lined plate. Cover with 2 sheets of paper towel. Microwave on high for 4 to 6 minutes or until it begins to crisp. Cool slightly; tear bacon into small pieces.
  6. Sprinkle pizzettes with bacon and Emmenthal. Bake for 1 to 2 minutes or until cheese melts. Crack eggs onto centres of pizzettes. Bake for 6 to 8 minutes or until whites are opaque and set. Switch pans halfway through. Sprinkle with pepper and salt; serve warm.
  Each serving  About 2 615kJ, 23g protein, 58g carbohydrate, 32g total fat (10g saturated), 3g fibre, 241mg cholesterol, 1 151mg sodium.   Salad:
  1. In a large bowl, whisk together oil, vinegar, capers and 1/4 teaspoon pepper.
  2. Add salad, parsley and pepper; toss to combine.
  Each serving  About 215kJ, 1g protein, 2g carbohydrate, 4g total fat (1g saturated), 1g fibre, 0mg cholesterol, 266mg sodium.  

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