Asparagus and Brie Pizza

Kitchen Tested
  • Yield 12 servings

This elegant combination of asparagus and Brie makes a fancy pizza topping.


12 thin asparagus spears, tips only
1 red bell pepper, seeded and thinly sliced
1 teaspoon minced garlic
1 (10-ounce) can refrigerated pizza crust or 1 (16-ounce) Boboli prepared crust.
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste
3 1/2 ounces Brie cheese, skin removed and thinly sliced


  1. Preheat the oven to 425F.
  2. Fill a small saucepan with water and bring to a boil. Cook the asparagus tips until tender, about 4 minutes. Drain and set aside.
  3. Heat a skillet coated with nonstick cooking spray over medium heat and saute the red pepper until tender, about 4 minutes. Blend in the garlic.
  4. Coat a 12-inch pizza pan with nonstick cooking spray. Unroll the dough and place in the prepared pan, starting at the center and pressing out with your hands. Bake for 5 minutes. Remove and sprinkle the crust with basil, oregano, and salt and pepper, if desired, then evenly distribute the pepper, Brie cheese and asparagus. Continue baking for 8 to 10 minutes more.



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