Rating: 4.5 stars
42 Ratings
  • 5 star values: 31
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 2
  • 42 Ratings

This Garlicky Asparagus Flatbread recipe will become your new favorite vegetarian pizza. You might not immediately think of pairing garlic and asparagus with honey, but this sheet pan flatbread will make you a believer!

Source: Better Homes and Gardens

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Credit: Con Poulos

Recipe Summary

prep:
20 mins
bake:
16 mins
total:
36 mins
Servings:
12
Yield:
12 appetizer servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. Grease two 15x10x1-inch baking pans; set aside. For flatbreads, cut thawed dough in half. On a lightly floured surface, roll each half to a 15 x 10-inch rectangle. (If dough becomes difficult to roll, let rest for 5 minutes, then resume rolling.) Press dough into prepared pans, pressing to sides of pans. Prick dough all over with a fork. Bake for 6 to 8 minutes or until very lightly browned.

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  • Meanwhile, for white sauce, in a small saucepan melt the butter over medium heat; stir in flour. Cook and stir for 2 minutes. Slowly whisk in milk. Cook and stir until thickened and bubbly. Add Parmesan cheese; cook for 1 minute.

  • Spread the white sauce within 1/2 inch of dough edges. Top with mozzarella. Lightly toss asparagus and squash with 1 Tbsp. of the olive oil. Spread asparagus on cheese layer. Bake for 10 minutes, until browned. Cool slightly.

  • Meanwhile, in a small skillet heat the remaining 2 Tbsp. oil over medium heat. Cook sliced garlic in oil, stirring frequently, until tender and beginning to brown. Remove from heat. Spoon garlic and oil evenly on flatbreads. Sprinkle with green onions. Pass honey.

Nutrition Facts

217 calories; fat 10g; cholesterol 19mg; saturated fat 5g; carbohydrates 22g; mono fat 3g; insoluble fiber 2g; sugars 2g; protein 8g; vitamin a 534.5IU; vitamin c 4.7mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 28.2mcg; vitamin b12 0.1mcg; sodium 300mg; potassium 155mg; calcium 181.7mg; iron 7mg.
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