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Vegetarian Flammekueche Feta, Pesto, and Asparagus recipe

Flammekueche Feta Pesto and Asparagus Recipe

5 from 1 vote
Fantastic Vegetarian Flammekueche Feta Pesto and Asparagus Recipe. It's a dish that combines the flavors of feta cheese, pesto, and asparagus to create a truly delightful experience
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 8 Servings
Course: Appetizer
Cuisine: French, Vegetarian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound of pizza dough
  • 1 cup of basil pesto
  • 2 cups of feta cheese crumbled
  • 2 cups of fresh asparagus trimmed and cut into 2-inch pieces
  • 1/2 cup of red onion thinly sliced
  • 1/4 cup of olive oil
  • Salt and pepper to taste

Equipment

  • Oven
  • Pizza stone (optional but recommended)
  • Pizza peel or flat baking sheet
  • Rolling Pin
  • Knife for slicing onions and asparagus
  • Cutting board
  • Bowl for mixing and tossing ingredients
  • Pastry brush (optional, for oil)

Method
 

  1. Preheat your oven to 500 degrees Fahrenheit (260 degrees Celsius). If you have a pizza stone, place it in the oven while it preheats.
  2. Divide the pizza dough into 8 equal portions. On a floured surface, roll out each piece into a thin circle.
  3. Spread each piece of dough with a thin layer of pesto, leaving a small border around the edges for the crust.
  4. Evenly distribute the crumbled feta cheese over the pesto on each pizza.
  5. Distribute the asparagus pieces and sliced red onion evenly over the feta cheese on each pizza.
  6. Drizzle each pizza with olive oil and season with salt and pepper.
  7. If using a pizza stone, transfer each pizza to the preheated stone using a pizza peel. If not, place each pizza on a baking sheet. Bake for 10-12 minutes or until the crust is golden and the cheese is bubbling.
  8. Remove from the oven and let cool for a few minutes before serving.

Notes

Tips and Tricks

Roll the dough very thin for a more authentic Flammekueche.
Preheat your pizza stone, if using, to get a crispy crust.
Cut the asparagus and onion thinly so they cook quickly and evenly.
Try using a combination of green and white asparagus for more color and flavor variety.