Asparagus Prosciutto Puff Pastry Pizzas might sound fancy but they are super simple to prepare and packed with flavors. Sophisticated enough for the grown ups in your group, but accessible enough that even the kiddos might like them. They’re versatile too. Try serving them as part of a delicious spring brunch, for lunch, or as an appetizer. They’d be perfect for a cocktail party, too.
I seriously LOVE asparagus. I’m always so excited when the temps start warming up a bit and the sun is staying out a little bit longer…and then we start seeing things like Asparagus and other spring produce at the grocery store.
I do this every time the seasons start to alternate. I’m sick of what the current season offers. It feels like its been forever since I’ve eating XYZ favorite things that are no longer in season. Then they are starting to be in season again and I can’t get enough. But eventually I get tired of them too, and I’m ready to move on to the next season.
I really enjoy that about seasonal eating, because there is always something fresh and new that feels totally novel to eat, because you haven’t been eating it for months. I love variety in my food.
Anyway, back to asparagus. I love asparagus in so many ways. Something really simple and roasted is great, or maybe dressed up a little like this Roasted Asparagus with Lemon Walnut Vinaigrette for a yummy side.
When purchasing asparagus, select asparagus spears that are brightly colored, straight, round, and without strong odor. Colors may vary: green, white, or purple. The tips of the asparagus should be tightly closed. Look for asparagus that is uniform in thickness. This will allow for even cooking.
But asparagus is great as an appetizer too (not just a side dish), like in these Asparagus Prosciutto Puff Pastry Pizzas. Puff pastry is versatile as a base for so many recipes and the buttery, flaky crust pairs incredibly well with fresh, green asparagus.
Add in some creamy ricotta, nutty parmesan, salty prosciutto and just a hint of sun dried tomatoes and you have perfection. Even my 8 year old daughter, who has been a bit of a picky eater lately, and 2 of her friends couldn’t resist snacking on this recipe for lunch. I was shocked, but I think that attests to how good it is and how accessible it is both to make and eat.
All you do is place the puff pastry, cut into squares, on an AirPerfect Baking Sheet, top the squares with the ingredients, and pop it in the oven. The puff pastry gets all nice and flakey golden and puffs up around all of the toppings. SO GOOD!
More Puff Pastry Recipes
Looking for some more fun ways to use Puff Pastry? Ideas are limitless, but here are a few of my favorites:
- 4-Ingredient Chocolate Bar Danish is one of the most popular recipes of 2016! Don’t miss the video tutorial of this amazing croissant hack!
- 3-Ingredient Kouing Amann have been called “the most difficult pastry in the world”, but we figured out a creative shortcut!
- Asparagus Tart with Gruyere is another simple and delicious way to showcase beautiful spring asparagus.
- Greek Puff Pastry Appetizers are fun to make with puff pastry shells.
- Rosemary Parmesan Cheese Straws are a super easy snack to make.
If you’re craving something sweet, try these Coconut Cream Cheese Pastry Bites. YUM!
What do you like to make with puff pastry?
Asparagus Prosciutto Puff Pastry Pizzas
Crunchy and buttery, topped with the savory flavors of Spring, this quick puffed pastry pizza is perfect for breakfast, brunch and light lunches or dinners.
- 1 Egg
- 1 tablespoon Water
- 1 package (2 sheets) Puff Pastry Sheets, thawed according to package instructions
- 2/3 cup Whole Milk Ricotta Cheese
- 2/3 cup Fresh Grated Parmesan
- 1/2 of a lemon, juiced
- 24 spears Asparagus, woody ends removed and discarded
- 6 slices Prosciutto, cut into 1/2 inch strips
- 1/4 cup chopped Sundried Tomatoes
- Salt and Pepper, to taste
Preheat oven to 400 degrees F. In a small bowl, beat the egg with the water until smooth. Unfold the puff pastry and smooth out any folds from the packaging. Cut each sheet into quarters. Spread the quarters out on a baking sheet (4 per sheet), allowing an inch or so in between each piece. Using a pastry brush, brush the prepared egg wash over the side of the puff pastry that is facing up. Set aside. In a small mixing bowl, combine the ricotta cheese, 1/3 cup parmesan cheese, and lemon juice. Stir to combine. Divide the ricotta mixture between the 8 puff pastry quarters. Spread with a spatula, leaving about a half an inch around the edges free of the ricotta mixture. Sprinkle with salt and pepper, according to your taste preferences. Divide the prosciutto between the puff pastry and place on top of the ricotta mixture. Then, gently press 3 spears of asparagus into the center of each puff pastry. Sprinkle with the sun dried tomatoes and remaining 1/3 cup parmesan cheese, dividing between all 8 puff pastry quarters. Bake at 400 degrees for 15 - 20 minutes, or until puff pastry is puffy and golden, cheese melted, and asparagus is tender. Serve immediately.