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Asparagus & Arugula Pesto Pizza


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  • 1 Pound Plain Pizza Dough
  • 1/2 Pound Fresh Mozzarella Cheese
  • 1/2 Cup Part-Skim Ricotta Cheese
  • 2 Ounces Arugula
  • 1 Bunch Asparagus
  • 1 Clove Garlic
  • 1 Pink Lemon
  • 2 Tablespoons Sliced Almonds
  • 1 Shallot
  • 1/4 Cup Grated Parmesan Cheese
  • 1/4 Teaspoon Crushed Red Pepper Flakes



Step 1

Preheat the oven to 475°F. Wash and dry the fresh produce.
Remove the dough from the refrigerator to bring to room
temperature. Snap off and discard the tough, woody ends of the
asparagus; cut the asparagus into 2-inch pieces on an angle. Peel
and thinly slice the shallot. Using a peeler, remove the rind of the
lemon, avoiding the white pith; mince the rind to get 2 teaspoons
of zest (or use a zester). Quarter and deseed the lemon. Peel and
mince the garlic; using the flat side of your knife, smash until it
resembles a paste (or use a zester). Finely chop the almonds.

Lightly oil a sheet pan. On a clean, dry work surface, using your
hands, gently stretch the dough to a ¼-inch thickness. (If the
dough is resistant, let rest for 5 minutes.) Carefully transfer to the
prepared sheet pan; rub the dough into the pan to coat the bottom
in oil.

Evenly top the prepared dough with the asparagus, mozzarella
cheese (tearing into small pieces before adding) and shallot,
leaving a 1-inch border around the edges of the dough. Drizzle with
olive oil and season with salt and pepper. Bake, rotating the sheet
pan halfway through, 16 to 18 minutes, or until the cheese has
melted and the crust is browned. Remove from the oven and let
stand for at least 2 minutes before serving.

While the pizza bakes, in a medium pan (nonstick, if you have one),
heat 2 teaspoons of olive oil on medium-high until hot. Add the
arugula; season with salt and pepper. Cook, stirring occasionally,
1 to 2 minutes, or until bright green and wilted. Transfer to a cutting

While the pizza continues to bake, in a medium bowl, combine the
ricotta cheese, lemon zest and the juice of all 4 lemon wedges.
Drizzle with olive oil and stir until thoroughly combined; season
with salt and pepper to taste. Set aside. Finely chop the cooked
arugula; transfer to a separate medium bowl. Add the garlic paste,
almonds and Parmesan cheese. Slowly stir in enough olive oil to
create a rough paste; season with salt and pepper to taste.

Just before serving, evenly top the baked pizza with the
seasoned ricotta, pesto and as much of the red pepper flakes
as you’d like, depending on how spicy you’d like the dish to be.
Divide ⅔ of the finished pizza between 2 dishes (you will have extra
pizza). Enjoy!

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