Pizza Dough Asparagus Bundles with Prosciutto & Mozzarella
Asparagus spears wrapped in Birrittella's pizza dough with prosciutto, mozzarella and lemon zest, baked until golden and finished with a drizzle of balsamic glaze. A showstopping side for Thanksgiving or any family gathering, and it bakes while the turkey is resting. Recipe by Michele Sessa of Appetito Magazine.
Prep Time 20 minutes mins
Cook Time 16 minutes mins
Proofing Time 3 hours hrs 30 minutes mins
Total Time 4 hours hrs 6 minutes mins
Course Appetizer, Side Dish
Cuisine American, Italian
1 Baking Sheet Lined with parchment paper
1 Parchment Paper For lining the baking sheet
1 Rolling Pin For rolling out the dough
1 Knife or Pizza Cutter For cutting the dough squares
1 Pastry Brush For brushing the bundles with olive oil
Dough
- 7 1/2 oz Birrittella's Pizza Dough About 1/2 package, proofed according to package directions
Filling
- 1 bunch Asparagus About 28 thin spears, ends trimmed and cleaned
- 4 thin slices Prosciutto Cut in half crosswise
- 1/4 cup Mozzarella or Fontina Cheese Shredded
- 1 Lemon Zested
To Finish
- 1 1/4 tbsp Olive Oil For brushing the bundles
- Salt and Pepper To taste; go easy on the salt because the prosciutto is salty
- Balsamic Glaze For serving
Proof the dough - Proof the Birrittella's pizza dough according to the package directions. You need about half a package (7 1/2 oz).
Roll and cut - On a floured surface, roll out the dough and cut it into 7 squares, about 3 inches each.
Preheat and arrange - Heat the oven to 400°F. Place each dough square on a parchment-lined baking sheet.
Add the lemon and cheese - Zest the lemon onto the dough pieces, then press about 1 1/4 tsp of cheese onto each square.
Add the prosciutto - Top the cheese with a piece of prosciutto and press down.
Wrap the asparagus - Lay 4 asparagus spears in the middle of each square and wrap the dough around them. Tuck the edges around to seal the dough.
Brush and season - Brush the bundles with olive oil and season with a bit of salt and pepper. Go easy on the salt, since the prosciutto is salty.
Bake - Bake for 14 to 16 minutes, until golden and the dough is cooked through.
Rest and serve - Let the bundles rest for 5 to 10 minutes so they hold together well. Plate them and drizzle with balsamic glaze for the finishing touch.
Serving: A showstopping side for Thanksgiving or any family gathering, and it can bake while the turkey is resting. Add it to your menu and wow your crowd.
Make More: Use 3 asparagus spears per bundle instead of 4 to make more bundles. The recipe is also easily doubled for a crowd.
Asparagus Tip: Choose thinner asparagus so the spears are cooked through by the time the dough is done baking. Keyword Asparagus, Holiday, Mozzarella, Pizza Dough, Prosciutto, Side Dish, Thanksgiving
