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 and can be ready in 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 our flatbread. We just roll it very thin and bake it on a pizza stone. Jackie and I classify anything that resembles pizza and does not contain sauce as a “flatbread”. With asparagus in full season and very abundant at every farmers’ market, we thought it was the perfect vegetable to top a crispy base.
Ingredients:
- PIZZA DOUGH: use our pizza dough recipe or pre-made (store-bought) dough.
- ASPARAGUS STALKS: 4 ounces
- FRESH MUSHROOMS: 4 ounces, we like Baby Bellas or cremini mushrooms
- AP FLOUR: ¼ cup
- RED ONION: 1 ounce, sliced into slivers
- PESTO SAUCE: ½ cup
- GARLIC CLOVES: 2 cloves, chopped into small pieces
- OLIVE OIL: ¼ cup
- ASIAGO CHEESE: 6 ounces
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.
How to make this recipe:
- 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.
Expert Tips:
- It's okay to use store-bought pizza dough for this Asparagus Flatbread recipe. It's fast and easy!
- 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.
- While we like Asiago cheese for this recipe, you can easily substitute some freshly grated parmesan cheese.
- For the best thin & crispy crust, use a baking stone or a perforated pizza pan.
- Got leftovers? Warm them up in a 400° oven for just a few minutes. This will crisp up the crust.
- Serve Asparagus Flatbread with a a simple salad, and will make for a quick and easy weeknight meal.
More Easy Asparagus Recipes:
Sautéed Asparagus with Balsamic Reduction
Rustic Asparagus & Mushroom Quiche
Asparagus Tortellini with Blue Cheese & Pesto
Oven Roasted Asparagus Flatbread recipe
A veggie lover's delight with a perfectly grilled crust, in-season produce and amazing 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!!