Green Ribbon Flatbread
Green Ribbon Flatbread, This one’s a little show-offy in the best way. A garlic mayo base gives it creamy, lemony vibes without weighing things down, and caramelized onions bring all the cozy. But the real star? Those asparagus ribbons on top. It’s fresh, it’s simple, and it looks way fancier than it is. Slice it up for a dinner party appetizer, or eat the whole thing yourself with a glass of something cold. No judgment.
Equipment
- Pizza Stone (optional)
Ingredients
- 250 g raw pizza dough, at room temperature about 8 oz
- Flour for stretching
- 1 small bunch asparagus choose medium-thin stalks
- 1 medium yellow onion thinly sliced
- 1 tsp olive oil for onions
- 100 g 3.5 oz buffalo mozzarella, torn into chunks or pieces
- 2 tbsp freshly grated parmesan
- Salt and freshly cracked black pepper
- 1 tomato thinly sliced and quartered
- Fresh basil
- Fresh herbs: chives or more basil for Garnish
- Lemon juice or extra zest for Garnish
- Chili flakes for Garnish
Garlic Mayo Base
- 2 tbsp mayonnaise
- 1 garlic clove finely grated
- Zest of ½ lemon
- 1 tsp olive oil
- Pinch of salt
Instructions
- Heat 1 tsp olive oil in a pan over medium-low. Add sliced onion and a pinch of salt. Cook for 20–25 minutes, stirring occasionally, until soft and golden. Set aside.
- Snap off the woody ends of the asparagus. Slice of the spears (halve or quarter lengthwise if thick). Use a vegetable peeler to shave the stem into ribbons. Optionally toss spears with a bit of olive oil and salt.
- Set oven to 450°F (230°C). If using a pizza stone, place it in the oven while it preheats.
- In a small bowl, combine mayo, garlic, lemon zest, olive oil, and a pinch of salt.
- On a floured surface, stretch the dough into a 10–12 inch round or oval. Transfer to parchment paper or a lightly oiled baking sheet.
- Spread the garlic mayo over the dough. Scatter caramelized onions on top. Add asparagus ribbons and spears, (let the ribbons curl naturally). Top with diced tomatoes, torn mozzarella and a sprinkle of parmesan. Season with salt and black pepper.
- Slide the pizza (on parchment) onto the hot stone, or bake directly on the baking sheet. Bake for 10–12 minutes, until the crust is golden and the cheese is bubbling.
- Top with fresh herbs, a drizzle of olive oil or lemon juice, and chili flakes if desired. Slice and serve warm.
Notes
- If your asparagus spears are especially thick, give them a quick sauté or blanch before baking.
- For a brunch twist, crack an egg on top before baking.
- Use any leftover asparagus ribbons in a simple lemon vinaigrette salad on the side.