Springtime Pizza with Chipotle Romesco, Eggs + Shaved Asparagus Salad.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A springtime pizza topped with chipotle romesco, mozzarella, roasted asparagus, a baked egg, and fresh herbs. Colorful and cheese-forward with subtle heat and smokiness. A celebratory main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/2 cups flour
- 1/2 cup warm water
- 1 1/2 teaspoons active dry yeast
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup cilantro
- 2 green onions
- 1 tablespoon lemon juice
- 1/3 cup + 2 tablespoons olive oil (divided)
- 3 in canned chipotle chiles adobo (just 3 chilies not 3 cans!)
- 1/2 cup oil packed sun-dried tomatoes (oil drained + reserved)
- 1/4 cup slivered almonds (toasted)
- 1 clove garlic
- 1 teaspoon salt
- 8 ounces fresh mozzarella cheese (sliced)
- 8 ounces fontina cheese (shredded)
- 4-6 eggs
- 12 asparagus spears (ends trimmed)
- 1/4 cup freshly grated parmesan cheese
- 1 1/2 tablespoons lemon juice
- 1/4 cup olive oil
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 130M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 1932mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 674mg
- Calcium
- 674mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1932MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.