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Asparagus, Chicken and Goat Cheese Pizza


  • Makes 4 servings

  • 2 cups all-purpose or bread flour, divided
  • 1/2 (1/4-ounce) package rapid-rise active dry yeast
  • 1 1/2 teaspoons salt, divided
  • 1 teaspoon sugar
  • 2/3 cup warm water (110° to 115°F)
  • 1 jar (12 ounces) roasted red bell peppers, drained
  • 1/2 teaspoon whole fennel seeds, crushed
  • 1/4 cup chopped sun-dried tomatoes (not packed in oil)
  • 6 ounces sliced cooked chicken
  • 10 to 12 spears fresh asparagus, trimmed, cooked crisp-tender and cut into 2-inch pieces
  • 6 ounces soft goat cheese, crumbled


  1. 1. Attach flat beater to KitchenAid® Stand Mixer. Combine 13/4 cups flour, yeast, 1 teaspoon salt and sugar in large bowl; stir in water on low speed until soft dough forms. Replace flat beater with dough hook. Knead on low 5 minutes or until dough is smooth and elastic, adding additional flour 1 tablespoon at a time, if necessary to prevent sticking. Shape dough into a ball. Place dough in large, lightly greased bowl; turn to grease surface. Let rise in warm place (85°F) 30 minutes or until doubled.
  2. 2. For sauce, place roasted peppers, fennel seeds and remaining 1/2 teaspoon salt in pitcher of KitchenAid® Torrent™ Blender. Cover and blend on medium speed 30 seconds or until smooth. Place sun-dried tomatoes in small bowl; cover with hot water. Let stand 10 to 15 minutes or until soft; drain.
  3. 3. Preheat oven to 500°F. Spray 12-inch pizza pan with nonstick cooking spray or line baking sheet with parchment paper. Punch dough down; knead on lightly floured surface 2 minutes or until smooth. Let rest 2 to 3 minutes. Pat, roll or gently stretch dough into 12-inch circle; press into prepared pizza pan. Bake crust 3 to 4 minutes or until top is crisp and beginning to brown.
  4. 4. Spread sauce over crust to within 1/2 inch of edge. Top with chicken, asparagus, sun-dried tomatoes and goat cheese. Bake 12 to 15 minutes or until crust is golden.
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