Prosciutto combined with asparagus becomes a fresh and updated pizza.
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1 pound asparagus spears
2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt
2 teaspoons finely chopped fresh garlic
1/2 cup spreadable garlic & herb cheese
3 (3-ounce) Naan breads
1/4 cup (about 1.5 ounces) coarsely chopped prosciutto
1/2 cup shredded Parmesan cheese
Heat oven to 450°F.
Wash asparagus thoroughly. Trim off tough stalk ends of asparagus. Shave spears into long, thin strips, using a vegetable peeler and starting just below the tip; set aside.
Fill saucepan with 2 inches water; cook over high heat until water comes to a boil. Add asparagus tips; cook 30-45 seconds or until tips are slightly softened. Drain; rinse with cold water. Set aside.
Melt Butter with Olive Oil & Sea Salt in 10-inch nonstick skillet. Add garlic; cook over medium heat, stirring occasionally, 2 minutes or until garlic begins to brown. Add spreadable cheese; stir until melted. Spread cheese mixture evenly over Naan breads. Place shaved asparagus over cheese mixture. Top with asparagus tips, prosciutto and Parmesan cheese.
Place pizzas directly onto oven rack. Bake 10-12 minutes or until cheese is melted and crust edges are golden brown.
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