This oven roasted Asparagus Flatbread recipe is a veggie lover's delight! We top a crispy crust with pesto, fresh asparagus, mushrooms, and Asiago cheese. It's delicious meal ready 30 minutes.
What's the difference between pizza and flatbread?
To me, the terms flatbread and pizza are interchangeable. That's why you see flatbread pizzas on so many menus today. Technically, flatbreads usually have a thinner crust, which is sometimes achieved by using an unleavened dough (without yeast). But we like use our favorite pizza dough recipe for flatbread. We roll it very thin and bake it on a pizza stone.
Like our Bee Sting Pizza or Balsamic Fig Flatbread, Asparagus Flatbread is an easy dinner for busy families.
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Ingredients
- PIZZA DOUGH: use our pizza dough recipe or pre-made (store-bought) dough.
- ASPARAGUS STALKS:
- FRESH MUSHROOMS: we like Baby Bellas or cremini mushrooms
- AP FLOUR
- RED ONION: sliced into slivers
- PESTO SAUCE: store bought pesto works fine for this recipe
- GARLIC CLOVES: chopped garlic cloves in small pieces
- OLIVE OIL: use the best olive oil you can afford
- ASIAGO CHEESE: a nice chunk of asiago will do the trick
*see recipe card for quantities
HINT: We prefer pencil thin asparagus for this recipe. It roasts faster, and it has a sweeter taste that compliments the savory flavors of the pesto base.
Instructions
- Preheat oven to 550°.
- Using a room temperature pizza crust, roll it out on counter covered with flour. Its best if you roll it out into a natural shape.
- Allow dough to set while slicing mushrooms into ⅛" slices and asparagus into 2-3 inch pieces.
- Spread dough with pesto sauce and and garlic chopped into small pieces. Place mushrooms and asparagus on top and place in oven for 6 to 8 minutes on a baking stone or pizza pan.
- After 6 minutes, add shredded asiago cheese and red onions and return to oven for 6 to 8 more minutes or until crust is crispy and cheese is melted.
- Remove from oven and drizzle with olive oil and enjoy.
Top tip
For this recipe, we like the sharpness of asiago cheese instead of a traditional mozzarella, because these veggies needed the more subtle bite. Pesto gives this flatbread pizza the perfect balance of crunchy and savory.
Variations
- Store bought pizza dough: it's okay to use store-bought pizza dough for this Asparagus Flatbread recipe. It's fast and easy!
- Cheese: while we like Asiago cheese for this recipe, you can easily substitute some freshly grated parmesan cheese or mozzarella cheese.
- Veg Out: add more veggies: red peppers, green peppers, or sliced tomatoes
Storage
Got leftovers? Store them in an airtight container in the refrigerator for up to 3 days.
Warm the flatbread in a 400° oven for just a few minutes. It will crisp off the crust.
FAQ
Yes! We love a good store bought flatbread or pizza dough as an easy short cut.
For the best thin and crispy crust, use a baking stone or a perforated pizza pan.
More Asparagus Recipes
Steamed Asparagus with Balsamic Reduction
Rustic Asparagus & Mushroom Quiche
Asparagus Tortellini with Blue Cheese & Pesto
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Asparagus Flatbread recipe
This oven roasted Asparagus Flatbread is a veggie delight! Top a crispy crust with pesto, fresh asparagus, mushrooms, and Asiago cheese.
- Total Time: 30 mins
- Yield: 1 flatbread 1x
Ingredients
- 1 pre-made pizza dough
- 4 ounces asparagus spears
- 4 ounces fresh mushrooms
- ¼ c flour
- 1 ounce fresh red onion slivers
- ½ C pre-made pesto sauce
- 2 garlic cloves
- ¼ c olive oil
- 6 oz asiago cheese
Instructions
- Preheat oven to 550°.
- Using a room temperature pizza crust, roll it out on counter covered with flour. Its best if you roll it out into a natural shape.
- Allow dough to set while slicing mushrooms into ⅛" slices and asparagus into 2-3 inch pieces.
- Spread dough with pesto sauce and and garlic chopped into small pieces. Place mushrooms and asparagus on top and place in oven for 6-8 minutes on a baking stone or pizza pan.
- After 6 minutes add shredded asiago cheese and red onions and return to oven for 6-8 minutes or until crust is crispy and cheese is melted.
- Remove from oven and drizzle with olive oil and enjoy.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Entrée
- Cuisine: American
Nutrition
- Serving Size: ⅓ bread
- Calories: 522
- Sugar: 4.1 g
- Sodium: 1474.5 mg
- Fat: 34.8 g
- Carbohydrates: 24.7 g
- Protein: 28.4 g
- Cholesterol: 41 mg
j f says
Asparagus & mushroom flatbread - When you first posted this I thought you wrote it for me. I am an old school style cook in that I make everything from scratch. But I wasn't home and "paying" my host with dinner. It was a "bachelor's kitchen" with no pantry or equipment. Your recipe gave me permission to use store bought dough! I've made it twice since not just because it is a crowd pleaser but it's indulgently flavorful and quick & easy to make. It helps that the fresh, healthy ingredients were in-season pretty much everywhere.
★★★★★
Jackie says
This makes our day Jennifer!! This is definitely a favorite at our house too, and we are not ashamed to "cheat" with a store bought crust now and then!! Thank you so much for your kind words!!