Asparagus Pizza with Garlic and Parmigiano. We're taking advantage of asparagus season and finding new delectable recipes to highlight them. With just a few ingredients, and an abundance of flavor, this pizza will become your new favorite, we're sure!
Song of the day: Sunny by Bobby Hebb
Asparagus Pizza?
Have you tried asparagus on pizza? This will become one of your favorite pizzas ever. We love eating seasonal, and going to our local farmer's market is a most loved activity. Asparagus are all the rage right now in this neck of the woods. We bought a bundle and made a fantastic Asparagus Pizza with Garlic and Parmigiano. Asparagus pair perfectly with Parmigiano, garlic, and pistachios. Add a soft bed of fiordilatte/mozzarella and a thin and crispy pizza crust, and you have a win win pizza.
Ingredients
What you will need for this pizza:
- Pizza dough. Homemade or store-bought. We used our homemade pizza dough.
- Fiordilatte, or mozzarella. The pizzaiolo prefers fiordilatte because it contains less water, and when cooked, it leave a less soggy center.
- Asparagus. You will need half of a bundle. With the rest of the asparagus you can make asparagus lemon risotto, asparagus croquettes, asparagus potato frittata, spaghetti primavera with roasted asparagus and tomatoes.
- Evo oil, salt, and pepper.
- Garlic, slivered. Or you can grate it and dress the asparagus with it.
- Parmigiano, the real deal, freshly grated.
- Pistachio pesto. We used one I bought in Palermo, Italy. We have an easy recipe here, if you want to make your own, or buy a good quality one. More so, simply add chopped/crushed pistachios.
Let's make Asparagus Pizza with Garlic and Parmigiano
- First of all, clean your asparagus: snap the ends off, and cut them to fit the pan from the center to the border of the pizza. Keep the stems for soup or any other recipe. Dress in evo oil, salt, and pepper.
- Secondly, stretch your homemade or store-bought pizza dough onto a lightly oiled round pizza pan.
- Lightly brush the surface of the pizza with evo oil.
- Then, add morsels of fiordilatte broken up by hand.
- Top the fiordilatte with the asparagus working around in a circle, with the tips touching the edges of the pizza.
- Add grated Parmigiano, slivers of garlic, and a few drizzles of pistachio pesto.
- Finish with a drizzle of evo oil, then bake in a 425°F preheated oven for 15-20 minutes.
What a fabulous Pizza Night!
Certainly, if you, like us, love your weekly Pizza Night, this Asparagus Pizza with Garlic and Parmigiano will not disappoint. We loved the flavors and textures going on in this pizza! Not to mention the smell, absolutely incredible.
Why you will love this pizza
The crust stays crispy, the fiordilatte melts nicely, the asparagus stay nice and al dente, the Parmigiano offers a nice saltiness, and those slivers of garlic are nutty and full of flavor. The pistachio pesto is a luxurious dimension of texture. All in all, a well rounded pizza, that is equally beautiful.
Enjoy!
PrintAsparagus Pizza with Garlic and Parmigiano
Asparagus Pizza with Garlic and Parmigiano. We're taking advantage of asparagus season and finding new delectable recipes to highlight them. With just a few ingredients, and an abundance of flavor, this pizza will become your new favorite, we're sure!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2-3 servings 1x
- Category: Pizza
- Method: Baking
Ingredients
- 1 pizza dough
- about 20 asparagus
- 3 Tbsp evo oil, divided
- 1 garlic clove, slivered
- 25 g Parmigiano, grated
- 1 fiordilatte
- 2 Tbsp pistachio pesto
Instructions
- Clean your asparagus, snap the ends off, and cut it to fit the pan from the center to the border of the pizza. Keep the stems for soup. Dress in evo oil, salt, and pepper.
- Stretch your dough, homemade or store-bought, onto a lightly oiled round pizza pan.
- Lightly brush with evo oil the surface of the pizza, then add morsels of fiordilatte broken up by hand.
- Top the fiordilatte with the asparagus working around in a circle, with the tips touching the edges of the pizza.
- Add grated Parmigiano, slivers of garlic, and a few drizzles of pistachio pesto.
- Finish with a drizzle of evo oil, then bake in a 425°F preheated oven for 15-20 minutes.
I love baking and kneading dough because it takes me to a happy place in my soul.
Gloria says
What a great pizza to add to the brunch menu on the weekend. It would also make a great appetizer. Hubby loves pizza, he could eat it every single day.
Marta says
I can't get enough of asparagus and this pizza recipe is my new favorite way to enjoy it. The garlic and parmigiano flavors really highlight the freshness of the asparagus.
Megane says
Who knew something so simple could be so delicious. I really enjoyed this and will absolutely make it again.
Tammy says
I've never had asparagus on pizza but I love the idea! It sounds and looks delicious. Should you blanch them before topping on the pizza?
Lori | The Kitchen Whisperer says
What a beautiful summery pizza! It's perfect for brunch! I served mine with some soft scrambled eggs and a drizzle of hollandaise on top. This seriously was SO GOOD!!!
Amy Liu Dong says
The presentation looks good, i hope the flavor will respond the same way. It is unique i tell you in a good way!
Dennis says
What's not to love about pizza, and your asparagus pizza was ah-mazingly delicious!
Julie says
This came together so well! I made it for brunch for the family and it was a hit. The asparagus is unexpected on the pizza, but it really tastes so good!
Moop Brown says
I've never had pizza with asparagus but this recipe for it has me intrigued and wanting to try. Thanks for sharing.
Carrie Robinson says
This is such a great way to top a pizza! 🙂 I love how simple, yet flavorful this pizza is. Can't wait to try this recipe.
Jordan says
First of all, this is stunning. And yes, it turns out pretty at home too! Second of all... OMG. It's so good. I could eat the whole thing by myself.