Califonia Bountiful
Main Dish

Asparagus pizza

Spring rolls into summer in this fresh way to enjoy asparagus and tomatoes on a pizza!

Owner/Chef Fabrizio Cercatore
Hot Italian, Sacramento

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All-purpose flour, for stretching dough
1 (14- to 16-oz.) ball pizza dough (or 1 premade pizza dough)
1 tbsp. olive oil
1/4 cup tomato or marinara sauce
1 cup fresh mozzarella, cut in 1/2-inch pieces
1/4 cup crumbled goat cheese
4 spears asparagus, trimmed and cut into 2-inch pieces
2 oz. thinly sliced prosciutto, cut into thin strips
5 cherry tomatoes, halved
Kosher salt and freshly ground black pepper, to taste


Place a pizza stone (if using) on an oven rack in the middle of the oven. If you plan to use a baking sheet, place a rack in the middle of the oven. You do not need to preheat the baking sheet. Preheat oven to 500 degrees (or the highest temperature your oven will allow, if using a pizza stone) and let it heat for at least 30 minutes while you make the dough and prepare the toppings. 

Lightly cover the pizza stone or baking sheet with flour and place dough on top. (If using pizza dough ball, lightly sprinkle flour onto working surface and roll out to about 12 inches.) Lightly brush the surface of the dough with olive oil, then spread with tomato sauce and top with cheeses, asparagus, prosciutto and tomatoes. Season with salt and pepper.

Bake until underside of dough is golden (lift the pizza with a spatula to peek) and cheese is bubbling, 15 to 20 minutes. Slice and serve.

Serves 4


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