Pesto Asparagus Pizza with Garlic and Herb Boursin Cheese

Instead of the expected tomato pizza sauce, I used a store-bought pesto. I also recommend Publix ready-made balls of pizza dough. That is a huge timesaver, and the texture of the baked crust is tender but chewy. Boursin cheese is similar to cream cheese but comes in a variety of flavors. It’s creamy but crumbly, which makes it easy to top the pizza evenly.

1 tube refrigerated pizza dough or a store-bought crust
3 oz. pesto
1 lb. asparagus spears, trim the ends and halve the stalks lengthwise
½ pint cherry tomatoes halved
3 T. olive oil
3 cloves of garlic, minced
2 t. dried Italian seasoning
5.2 oz. Garlic Herb Boursin cheese
Arugula for topping

Preheat oven to 400 degrees. Combine the olive oil, garlic and Italian seasoning in a shallow bowl. Place the asparagus and tomatoes in the oil and toss to coat. Carefully spread out the pizza dough or place the store-bought crust on the pizza pan.

Using the back of a spoon, spread the pesto evenly on the crust. Place the asparagus spears onto the crust in a circular pattern and place the tomatoes in between the asparagus spears. Brush the remaining seasoned oil over the asparagus and tomatoes. Add the crumbled Boursin cheese. Bake for about 20-22 minutes until the crust is browned. Remove from the oven and place arugula in the center of the pizza. Let rest a few minutes before slicing.

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