Recipes from Wednesday Cook Night – Roasted Lemon and Asparagus Pizza with Homemade Alfredo

by Nicole Lee

This is a simple, fresh nutritional meal. I substituted store bought alfredo with a homemade, reduced fat version which made me exceptionally happy. Definitely a great meal to eat while we watched the Tampa Bay Lightning take it to the Boston Bruins! Game 7 on Friday!!

P.S. I want a kitchen with more light.



  • 1 lb. pizza dough (homemade or store bought)
  • 1 lemon
  • 8-10 stalks asparagus
  • reduced fat mozzarella
  • salt and pepper
  • olive oil
  • butter
  • half and half
  • parmesan cheese
  • garlic
  • flour (for alfredo and rolling dough)
1. Cut lemons into thin slices, brush with olive oil, season with salt and pepper and place in oven (on broil) for approximately 3-5 minutes, or until lightly browned.

wcn - 1     wcn - 2

2. (Not pictured) Melt 1 tbsp. butter and saute garlic, salt and pepper to taste.

3. Add 1 tbsp. flour until fully integrated.

4. Add half and half, stirring constantly, until sauce starts to thicken.

5. Add parmesan cheese until it melts and set aside. (Consistency will depend on how much cream you add, I like mine thicker, so I use less cream.)

6. Roll pizza dough (using flour to keep it from sticking to your board or hands).

7. Place on rack or pan and aerate with roller or fork.

wcn - 5     wcn - 7

8. Coat asparagus in olive oil and season with salt and pepper.

9. Top pizza with sauce, mozzarella, asparagus and lemons.

10. Bake per dough directions. (I baked them for approximately 20 minutes at 375 degrees.)

11. Enjoy!!


2 Comments to “Recipes from Wednesday Cook Night – Roasted Lemon and Asparagus Pizza with Homemade Alfredo”

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