Best 17 Asparagus Pizza Recipes

ASPARAGUS PIZZA

Steps:

• Trim 1/2 pound asparagus. Cut each stalk in half lengthwise, then crosswise into 2-inch pieces. Form 1 pound refrigerated pizza dough (at room temperature) into an 11-by-15-inch rectangle on an oiled piece of parchment. Top with the asparagus and 1 cup shredded fontina. Slide the crust (on the parchment) onto a preheated pizza stone or inverted baking sheet. Bake at 475˚ until the bottom is crisp, 12 minutes. Top with pesto and red pepper flakes.

SHEET-PAN PIZZA WITH ASPARAGUS AND ARUGULA

Steps:

• Heat oven to 500 degrees. Pour 3 tablespoons oil into a 9-by-13-inch rimmed baking sheet and brush to coat. (If you don't have a quarter sheet pan, you can use a larger one and aim to stretch the dough into a 9-by-13-inch rectangle.) Carefully stretch dough evenly to fill the baking sheet, avoiding creating holes or thin spots. The dough probably won't fit the baking sheet, so let it rest while you prepare the rest of the ingredients. If it still resists, layering the ingredients on top will help it keep its shape.
• Dollop the ricotta around the dough. Tear the mozzarella into pieces and distribute evenly. Toss the asparagus with the peppers and 1 teaspoon oil; arrange randomly over the cheese. Cut the pancetta slices in half, if using, and tuck them in here and there.
• Bake on bottom rack of oven for 15 minutes. If it seems to be darkening too quickly, lower heat to 450 degrees. Remove from oven, top with olives and return to oven for another 5 minutes until cheese is starting to brown and the crust is browned and crisp. Remove pan from the oven and immediately slide the pizza off the pan and onto a wire rack to prevent sogginess. After a few minutes, slide onto a board for serving. Season with flaky salt and pepper.
• In a medium bowl, toss parsley and arugula with lemon juice and remaining 2 teaspoons olive oil. Season with flaky salt and pepper. Garnish pizza with salad and serve.

ASPARAGUS, BACON & HERBED CHEESE PIZZA

Steps:

• Preheat oven to 450°. Place crust on an ungreased 12-in. pizza pan or baking sheet; brush top with 4 teaspoons oil. Top with mozzarella cheese, asparagus and bacon. Drop spreadable cheese by teaspoonfuls over pizza. Sprinkle with pepper flakes; drizzle with remaining oil., Bake 12-15 minutes or until cheese is lightly browned.

GOAT CHEESE AND ASPARAGUS PIZZA

Steps:

• Preheat oven to 400°F. Toss asparagus with oil in medium bowl to coat. Unroll pizza dough on baking sheet, forming 9x12-inch rectangle. Spoon tomatoes over dough, leaving 3/4-inch plain border. Scatter asparagus with oil over tomatoes. Bake pizza 7 minutes. Remove from oven. Crumble goat cheese over pizza. Sprinkle with marjoram and crushed pepper. Bake until crust is golden around edges, about 9 minutes longer.

PIZZA WITH ASPARAGUS

Steps:

• Dissolve yeast and sugar in water and set aside to proof for about five minutes. Pour yeast mixture into a bowl, add salt, olive oil, pepper and two cups of flour. Mix well. Add some of the remaining flour, in two or three portions, until the dough begins to leave the sides of the bowl. You should have some flour left.
• Dust a work surface with some of the remaining flour and turn the dough out onto it. Knead until it is very smooth and elastic, kneading in additional flour as necessary.
• Place the dough in a large lightly oiled bowl. Turn the dough to oil the top, cover loosely and allow to rise until doubled, about 1 hour at room temperature. Punch the dough down.
• Preheat oven to 425 degrees and place oven rack in the lowest position. Dust a lightly oiled baking sheet or pizza stone with cornmeal.
• Divide the dough into four portions and roll or stretch each to form an eight-inch circle, leaving a thicker border.
• Snap off the bottom ends of the asparagus and peel the bottom half of each. Slice each asparagus in half lengthwise, then cut each piece in half.
• Sprinkle the mozzarella cheese over the circles of dough, then arrange the asparagus pieces, cut side down, in a pattern on each. Sprinkle with Fontina and Gorgonzola.
• Bake pizzas about 15 minutes, until the crust is lightly browned and the cheese is bubbling. Serve at once.

ASPARAGUS PIZZA

Steps:

• Shape dough into a ball by pulling sides down and folding into bottom at centre; cover with tea towel and let rest for 20 minutes.
• In a large bowl, mix asparagus, half of the oil, the salt & pepper; set aside.
• On a lightly floure surface, shape dough by pressing with fingertips and pulling edges to stretch into 16"x12" rectangle. Place on cornmeal dusted baking sheet.
• Stir remaining oil with garlic spread over dough. Top with asparagus, and cheeses.
• Bake at 425F until crust is golden, 20 to 25 minutes.

PIZZA WITH HAM, ASPARAGUS, AND RICOTTA

Steps:

• Preheat an oven to 550 degrees F (285 degrees C).
• Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until just tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes. Once asparagus is cold, drain well and set aside.
• Combine ricotta, olive oil, garlic, red pepper flakes, salt, black pepper, and heavy cream in a small bowl. Stir in fresh herbs (if using) and set aside.
• To shape the pizza dough, sprinkle the countertop and dough surface with flour and lightly pat flat. Use a rolling pin to form a thin disk about 9 inches in diameter. Transfer to a baking sheet.
• Spread ricotta mixture over crust, top with ham and asparagus. Sprinkle with Cheddar and Parmigiano-Reggiano cheeses.
• Place baking sheet on the bottom rack of the preheated oven and bake for 5 minutes. Transfer the baking sheet to the top rack and bake for an additional 5 minutes.

GRILLED ASPARAGUS AND RICOTTA PIZZA

Steps:

• Heat it up:Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
• Stretch it:On a lightly floured work surface, stretch or roll 1 piece Basic Grilled Pizza Dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with Herb Oil or olive oil and season with salt and pepper.
• Grill it:Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
• Top it:Top with ricotta cheese, lemon zest and asparagus; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes. Drizzle with herb oil before serving.

BACON ASPARAGUS PIZZA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place bacon in a skillet over medium-high heat. Cook for a few minutes to release most of the grease, but do not cook until crisp. Remove to paper towels to drain.
• Spread the pizza crust out on a pizza pan or large baking sheet. Top with mozzarella cheese, bacon pieces, asparagus, and tomatoes. Dot with goat cheese, then season with red pepper flakes and black pepper.
• Bake for 15 to 20 minutes in the preheated oven, until the crust is golden brown underneath when you lift it up to take a peek. Let cool for about 5 minutes before slicing and serving.

BLUE CHEESE AND ASPARAGUS PIZZA

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place asparagus on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper.
• Bake the asparagus in the preheated oven for 10 minutes.
• While asparagus is baking, spread the pizza sauce over the pizza crust. Distribute asparagus pieces and crumbles of blue cheese evenly over the pizza.
• Return pizza to center rack of preheated oven; bake until the cheese is melted and bubbling, 8 to 10 more minutes.

ASPARAGUS PUFF PASTRY FLAT BREAD PIZZA

Steps:

• 1. beat the egg with a little water. Set aside. Preheat oven 450 degrees.
• 2. Heat the olive oil in a saute pan. Add the shallot, garlic and asparagus and saute until crisp tender. Remove from heat.
• 3. Roll out the puff pastry into about a 20 x 15 rectangle. Place on baking sheet lined with parchment paper. Spread the ricotta cheese over the puff pastry leaving a 1 inch border around the edge
• 4. Top with the asparagus mixture. Add the parmigiano reggiano cheese. Roll up the sides of the puff pastry and brush the egg mixture on the borders
• 5. Bake for about 20 to 25 minutes. Add the basil leaves the last 5 minutes. Remove from oven and let cool a bit and cut into squares.

ASPARAGUS PUFF-PASTRY PIZZA

Steps:

• Pre-heat oven to 425F. Snap off ends of asparagus where stalks break easily and peel stalks if desired. Cut off asparagus tips. Cut stalks into thin slices on the diagonal. Chop onion. Melt butter in frying pan over medium heat and saute onions until soft and translucent, about 5 minutes. Add all the asparagus, 1 tsp. salt and 1/4 tsp. pepper and cook, stirring often, until almost tender, about 5 minutes. Taste and adjust salt and pepper if needed. On a lightly floured surface, roll out puff pastry to a 10" X 12" rectangle. Put on an ungreased baking sheet and prick with a fork every 1/2". Bake until golden, 8 to 10 minutes. Grate cheese. Top pastry with asparagus and onion mixture then top with grated cheese. Return to oven and bake until cheese melts, 5 to 10 minutes. Cut into 3" squares and serve immediately.

SHAVED ASPARAGUS PIZZA

Steps:

• Mix flour, salt, and yeast together in a bowl. Add water and olive oil and stir until the mixture forms a rough ball. Dump dough onto a lightly floured surface and knead into a neater ball for a minute or two. Lightly coat the bowl with olive oil. Return dough to the bowl and roll around to coat in oil. Cover the bowl and let sit until doubled in size, about 2 hours.
• Dump the dough onto a floured surface and press air out using the palm of your hand. Fold dough back into a ball, cover, and let sit 20 minutes more.
• Preheat the oven to 500 degrees F (260 degrees C). Sprinkle a pizza stone or baking sheet with cornmeal.
• Roll and stretch dough into a thin circle roughly 12 inches in diameter. Place dough on the prepared baking stone.
• Hold an asparagus stalk by the thick end and lay it flat on a cutting board. Use a vegetable peeler to create long shavings into a bowl. Repeat with remaining stalks and discard tough ends. Add 2 teaspoons olive oil and salt and toss to coat.
• Sprinkle Parmesan cheese on top of the dough followed by mozzarella cheese. Add shaved asparagus.
• Bake in the preheated oven until crust is browned and bubbly and asparagus is lightly charred, 10 to 15 minutes.
• Top with green onions before slicing and serving.

ASPARAGUS AND WATERCRESS PIZZA

Steps:

• Preheat oven to 450 degrees with rack in lower third. Toss together asparagus, onion, and 1 tablespoon oil in a medium bowl. Season with salt and pepper.
• Brush a rimmed baking sheet with 2 tablespoons oil. Using your hands, gently stretch dough from all sides to approximate size of baking sheet. Place dough on baking sheet, stretching and fitting it to edges of sheet.
• Brush dough with remaining 2 tablespoons oil, then spread with ricotta, leaving a 1/2-inch border. Top with asparagus mixture; sprinkle with mozzarella.
• Bake until crust is golden brown and asparagus is tender, about 20 minutes. Top with watercress, season with salt, and sprinkle with pepper flakes. Cut into pieces and serve.

ASPARAGUS, GOAT CHEESE & PROSCIUTTO PIZZA

Steps:

• Place a cast-iron pizza pan in an oven and preheat to 450°F. In a sauté pan over medium heat, warm the 1 Tbs. olive oil. Add the onion and cook, stirring occasionally, until tender and translucent, about 5 minutes. Season with salt and pepper and transfer the onion to a bowl. Roll out the dough into a 12-inch round. Lightly dust a baking peel with cornmeal and lay the dough on top. Lightly brush the dough with olive oil and spread the onion on top, leaving a 1/2-inch border. Scatter the goat cheese over the onion. Scatter the asparagus on top and season with salt and pepper. Sprinkle with the Parmigiano-Reggiano and half of the oregano. Carefully slide the pizza onto the preheated pizza pan. Bake until the bottom of the crust is golden and the cheese is bubbly, about 15 minutes. Remove the pan from the oven. Arrange the prosciutto on the pizza, sprinkle with the remaining oregano and drizzle with a little oil. Let cool for 5 minutes before serving. Serves 2

GRILLED CHICKEN & ASPARAGUS WHITE PIZZA

Steps:

• 1. In a large bowl, stir together the yeast & warm water, add honey and set aside for 10 minutes.
• 2. Meanwhile in a glass measuring cup, combine the cold water, oil and salt. Add the cold water mixture to the yeast and stir in flour.
• 3. Knead the dough on a heavily floured board until smooth and elastic (about 8 minutes)
• 4. Put the dough in a lightly greased bowl and turn to coat. Let the dough rise, covered loosely with plastic food wrap in a warm, draft free place for 1 hour.
• 5. Preheat oven to 425 degrees.
• 6. While dough is rising, whisk together 2 Tbsp. flour and skim milk until perfectly smooth. Pour all ingredients for white sauce into small saucepan and heat over medium heat until cheese has melted and sauce is thickened. Remove from heat, salt to taste. Set aside.
• 7. Press your crust into a greased pizza pan.
• 8. Ladle and spread your white sauce onto pizza crust and sprinkle with 1/2 teaspoon minced garlic.
• 9. Top with a layer of grilled chicken, then a layer of mushrooms and asparagus.
• 10. Sprinkle with mozzarella cheese
• 11. Bake until crust and cheese are golden brown, usually 12-15 minutes.

ASPARAGUS PUFF PIZZA

Steps:

• Place asparagus in a steamer basket over 1 in. of boiling water in a saucepan; cover and steam until crisp-tender, about 4 minutes. Drain on paper towel. , Place crust on an ungreased 12-in. pizza pan; arrange asparagus on top. In a bowl, combine the mayonnaise, cheese and mustard; mix well. In a small bowl, beat egg whites until stiff peaks form. Fold into mayonnaise mixture; spread over asparagus. , Bake at 450° for 12-13 minutes or until golden brown. Cut into wedges; serve warm. Refrigerate leftovers.