Asparagus Pizza

Whole wheat dough topped with mozzarella, asparagus, scallions, and arugula

I've been spring vegetable crazy lately (see a list of my favorite spring veg recipes here) and this pizza was a great way to use up some of the bounty from our latest farmers' market trip. Just like eggs or pasta, pizza dough is a great canvas to add pretty much anything to. I go the extra step and make homemade dough, but it takes five minutes to throw together the night before and is definitely worth the minimal extra effort. This is a white pizza because I think that tomato sauce would complicate the tender flavors of the vegetables but it would be any easy change to throw in some sauce or drape a little prosciutto on top or customize it just about any way you like. I love the peppery addition of the arugula on top, which also eliminates the need for a side salad. It make a great one-dish meal and would also be a perfect party appetizer for a spring soiree.


Related Recipes:
- Whole Wheat Corn & Shishito Pepper Pizza
- Wild Mushroom & Caramelized Onion Pizza
- Spicy Broccoli & Onion Pizza


Whole Wheat Asparagus Pizza:

• Preheat the oven to 425F.
• Dust a surface with flour and roll out one ball of whole wheat pizza dough* to about 1/4" thick.
• Transfer to dough to a lightly-floured baking sheet and top with a layer (about 1 1/2 c.) of grated mozzarella cheese.
• Cut 1 bunch of thin asparagus in half lengthwise and thinly slice 2 scallions and scatter over the pizza.
• Sprinkle 1/4 c. of grated parmesan cheese on top and a pinch of salt and pepper.
• Bake for 12-15 minutes, or until the crust is brown and the cheese has melted and started to bubble along the edges.
• Let cool slightly, then sprinkle with a handful or two of wild arugula and a drizzle of extra virgin olive oil.
• Cut into pieces and serve.

Serves two-three

*Homemade or fresh store bought.