Entertainment

/

ArcaMax

Give Mom a colorful bouquet, make it edible

Arthi Subramaniam, Pittsburgh Post-Gazette on

Published in Entertaining

1 cup shredded mozzarella or Muenster cheese

1/4 cup cream cheese or goat cheese

Line a baking tray with parchment paper.

Toss asparagus with olive oil, salt and pepper. Roast on tray at 500 degrees, 8 to 10 minutes. Transfer to plate and set aside.

Toss cherry tomatoes with olive oil, salt and pepper. Roast on tray at 425 degrees for 30 minutes. Remove tomatoes, flip them, top with garlic and roast for another 4 minutes. Transfer to plate and set aside.

Toss kale leaves with olive oil, salt and pepper. Roast on tray at 400 degrees for 8 minutes. Set aside.

Increase oven temperature to 425 degrees.

 

Shape pizza dough into a fan with a short handle on a pizza plate. Spread pesto on top of dough and sprinkle with shredded cheese. Bake for 14 to 18 minutes.

Assemble the bouquet by first placing the kale leaves.

Place the asparagus stalks on top of the leaves. Place the cherry tomatoes all over the pizza. Finally dot the pizza with the cream cheese or goat cheese balls.

Serve immediately.

Serves 4.

— Arthi Subramaniam