Move over pizza, there’s a new flatbread in town! When making pizza or flatbreads at home, there were limited options available if you didn’t want to make your own crust. And face it, who has time to make their own crust?! Basically, your choices, not that they were bad ones, were Boboli (ready to bake), Pillsbury (unroll and bake) or a store brand version. But I like a little more variety in life so I’m happy to see some new players in the mix. I recently discovered Brooklyn Bred Pizza Crusts. Rectangular in shape, rather than the tradition circle, makes them seem a bit more contemporary and less like your typical pizza. I like the fact that there are 2 in a pack – use them both or freeze one for later. With my empty nest, one crust is the perfect size for just the two of us.
This flatbread takes advantage of beautiful spring asparagus that’s coming into season right now. The classic combo of honey and mustard gives the perfect savory base to this flatbread and enhances the smokiness of the Gouda. And speaking of smoked Gouda…is there any better cheese on the planet? I don’t think so! Truly, one of my favorite cheeses (if i have to choose), it makes almost any dish just a little more special. And, with its intense flavor, a little goes a long way.
To prepare asparagus: rinse the spears under cool water to remove any dirt or grit. Snap off the bottom inch or so using your fingers; the stems will naturally snap at the point of resistance where the tough woody part ends and the tender stem begins. It’s actually kind of fun, great job for kids who want to help out in the kitchen.
Brooklyn Bred Pizza crusts are available at most supermarkets and are a nice alternative to a traditional pizza crust.
- 12 ounces asparagus spears, cut into 2 to 3 inch pieces
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon whole grain mustard
- 1 Brooklyn Bred Pizza Crust or flatbread
- 1/2 cup halved cherry tomatoes
- 1 cup grated Beemster Smoked Gouda
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Preheat oven to 400°F. Arrange asparagus on baking sheet and drizzle with olive oil.
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Bake 5 minutes or until tender crisp.
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Combine honey and mustard and brush over crust. Evenly top crust with asparagus and tomato then sprinkle with Beemster Smoked Gouda.
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Place directly on baking rack and bake 5 minutes or until cheese is melted.
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Grill Method: This is a perfect recipe to throw on the grill. Toss asparagus with olive oil and place on preheated grill. Grill about 5 minutes or until tender crisp. Arrange as above.
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Place the prepared flatbread directly on the preheated grill rack. Grill over low heat about 5 minutes or until cheese is melted.
