- 2 pieces pita bread
- 10 stalks asparagus
- 10 artichoke hearts, quartered
- 10 Kalamata olives, pitted
- 2 tablespoons tomato sauce, premade of choice
- 1 teaspoon minced garlic
- 1 tablespoon olive oil
- Dried oregano for garnish
Preheat the oven at 400F.
Trim the asparagus spears by removing the ends.
Cut the asparagus into one-inch pieces. Place them in a bowl with a drizzle of olive oil and salt and pepper to taste. Mix to combine.
Cut the olives and sundried tomatoes into thin slices. Set aside.
Assemble the pizza: Spread 1 tbsp of tomato sauce on the pita bread. Top with the asparagus, artichokes, and olives. Add more pepper to taste. Place both pieces of pita bread on a baking sheet and put them in the oven. Cook for 12-15 min.
Once the asparagus is tender, remove the pizza from the oven.
Garnish with pieces of sun-dried tomato, basil or oregano leaves, and chili flakes. That’s it! Your 15-minute pizza is ready to be enjoyed.