Whole-and-Hearty Asparagus Pizza

Ingredients
1/2 lb fresh asparagus
Kosher salt to taste
Freshly ground pepper to taste
2 tbsp extra virgin olive oil
1/2 large sweet onion
4 tbsp butter, divided
1/2 lb mushrooms
Whole wheat or white pizza dough
Olive oil
5 slices bacon, cooked and cut into small pieces (optional)
6 oz shredded mozzarella cheese
3 tbsp grated or shaved Parmigiano-Reggiano cheese

Method
Preheat oven to 400 degrees. 


Spread fresh asparagus on baking sheet with sides. 


Sprinkle with salt and freshly ground pepper. 


Drizzle lightly with olive oil. 


Mix well, using hands. Spread out in single layer. 


Bake 10 minutes. 


While asparagus is roasting, slice sweet onion thinly and saute in 1 tbsp of butter until caramelized, about 10 minutes, then set aside. 


Slice mushrooms; saute in 1 tbsp of the butter until they give up their liquid and are browned, about 10 minutes; set aside. 


Prepare the pizza dough by rolling out on a floured surface, transfer to pizza baking sheet brushed lightly with a little olive oil, and brush dough lightly with more olive oil. 


Cut cooled asparagus into 1-2 inch pieces.


Layer ingredients onto dough in this order: caramelized onions, bacon pieces, mushrooms, asparagus (in a pinwheel arrangement, if desired), mozzarella and Parmigiano Reggiano. 


Bake for 15-20 minutes, or until dough is crusty and browned on edges, and cheese has melted. Allow to cool 5-10 minutes before serving.


SOURCE

Pizza

Guiltless Guacamole

Yields: 3 cups

Prep Time: 15 min

Ingredients:

1 can(s) (15 to 19 ounces) white kidney beans (cannellini), drained and rinsed

1 tablespoon(s) (or to taste) lime juice

1  jalapeño chile , seeded

1/2 cup(s) loosely packed fresh cilantro leaves

1/4 cup(s) coarsely chopped sweet onion (such as Vidalia or Maui)

Salt

1  ripe avocado, halved and pitted

2  plum tomatoes

Baked tortilla chips or fresh-cut vegetables

Directions:

1.  In food processor with knife blade attached, puree beans and 1 tablespoon lime juice until smooth. Transfer to medium bowl.

2.  In same processor, place jalapeño, cilantro, onion, and 1/2 teaspoon salt; pulse until juicy and thick.

3.  With spoon, scoop avocado from peel into bowl with beans; mash with fork until mixture is blended, with some chunks remaining.

4.  Cut each tomato crosswise in half. Squeeze halves to remove seeds and juice. Coarsely chop tomatoes. Stir tomato-and-onion mixture into avocado mixture until blended. If you prefer a little more zip, stir in additional lime juice to taste.

5.  Guacamole is best served as soon as it's made, but you can also cover and refrigerate up to 1 hour. Serve with chips or vegetables.

SOURCE