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Asparagus Corn Pizza
Asparagus corn pizza made with a beaten egg base instead of tomato sauce — light, protein-rich, and ready in under 45 minutes. A spring and summer brunch recipe worth making on repeat.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min👤 Lyubomira L📖 cookinglsl
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
📝 Preparation Steps
1
Preheat oven to 400°F. Line a pizza pan with foil and spray with cooking spray.
2
Stretch pizza dough onto the pan. Spread the beaten egg (can add heavy cream, salt, pepper and parmesan to the egg) evenly over the surface. Bake for 3 to ⏱️ 5 minutes until the egg is set.
large egg (beaten)1heavy cream (optional)1 tbsp-2 tbsp grated parmesan (optional, for the egg mixture)1shredded parmesan2 tbsp
3
Add mozzarella and asparagus. Bake for ⏱️ 15 minutes.
shredded mozzarella1 cup
4
Add corn and bake for another ⏱️ 15 minutes, until the crust starts to brown.
5
Remove from oven. Top with parmesan, pistachios, lemon juice, and a drizzle of olive oil if using. Season with salt and pepper. Slice and serve.
-2 tbsp grated parmesan (optional, for the egg mixture)1shredded parmesan2 tbspchopped pistachios1 tbsplemon juice1 tsp
Nutrition Facts
calories
263 kcal
fat Content
9 g
serving Size
1 serving
fiber Content
2 g
sugar Content
5 g
sodium Content
626 mg
protein Content
12 g
trans Fat Content
0.003 g
cholesterol Content
43 mg
carbohydrate Content
36 g
saturated Fat Content
4 g
unsaturated Fat Content
3 g
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