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This delicious asparagus pizza is simple yet delicious, featuring a crispy crust and a vegetarian topping that is fresh, flavorful, and truly delicious.
Published in March 2023/updated in May 2026
It’s no secret that pizza is one of my big LOVES, especially dreamy white pizzas with lots of cheese and veggies on top.
And I’ve done several versions with , , , , and also with – but I have no idea why I’ve never shared this wonderful asparagus pizza before!
This is definitely one of our favorite pizzas.
I mean, a truly delicious meatless pizza that is so bright, fresh, and full of vibrance and flavor, perfect to savor the good raw asparagus that is now in season.
So let’s talk it through!
We start with my , a real deal. But you can also start with a pre-made pizza crust if you’re short on time.
Once the dough is puffed up nicely, we flatten it into a large, thin pizza and sprinkle it with tangy mozzarella cheese, cream cheese, Parmesan, and slightly sweet, juicy sautéed asparagus.
Then we bake it in a hot oven until golden, melted, and bubbly, and we enjoy it with a drizzle of olive oil and fresh basil leaves.
What a marvelous combination of flavor and mixed texture. Doesn’t get much better than that!
This asparagus pizza is a must-try for pizza lovers who want to switch things up. Give it a try and enjoy the deliciousness!
List of the ingredients
- (or pre-made crust or your favorite recipe)
- Fresh asparagus
- Mozzarella
- Cream cheese (soft or block)
- Parmesan
- Salt & pepper
- Extra virgin olive oil, to serve
- Fresh basil, to serve (optional)
How to make asparagus pizza
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Make this (with video tutorial, super easy). You can also make your own using your favorite recipe, or you can use store-bought pizza crust.
- Cut the asparagus. I usually snap the woody ends off: I grab a few asparagus spears and snap off the woody, fibrous ends. But you can place them on a cutting board and use a chef’s knife to slice off the tough bottom just where the color turns from white to green.
Recipe Notes
Asparagus pizza ingredients
Pizza crust: Not to brag, but my is a game-changer. It’s a breeze to whip up in 1 bowl, no-kneading required, just make sure you follow the But you’re welcome to go for your fav dough recipe or store-bought pizza crust.
Mozzarella: I use fresh whole milk mozzarella balls packed in water for my pizza recipes, but the shredded low-moisture option works too.
Cream cheese: As usual, I use soft cream cheese (no cream cheese blocks here in the UK), but I’m sure the block works just fine for pizza as long as you make it softer (see notes in the recipe card). And if you have leftover cream cheese to use up, check out
Parmesan: It adds so much flavor and pairs so well with asparagus, but you can skip it if you don’t have it on hand.
Asparagus: Go for fresh asparagus with brightly colored, plump, green stalks, and make sure the tough ends are trimmed off.
Extra-virgin olive oil and fresh basil: finish your asparagus pizza with a generous drizzle of extra-virgin olive oil and fresh basil leaves for a delicious, fresh flavor.
More pizza recipes for you…
This collection of 17 veggie pizzas and 25 YUMMY pizza toppings or Focaccia toppings is truly delicious and great to inspire you!
Here are more terrific pizza ideas:
If you make this asparagus cheese pizza or have any questions, let me know by leaving a comment. I would love to hear from you and get your feedback! x
Asparagus Pizza
Let's celebrate Spring with a delicious asparagus pizza that is crispy, full of fresh flavor, and amazingly satisfying. A dreamy white pizza sure to please everybody.
Pizza dough
- 1 easy pizza dough (or your fav dough)
Asparagus and cheese topping
- ½ lb (220 grams) asparagus, tough ends trimmed
- 1 (125 gr/4.5oz) mozzarella ball packed in water (or shredded low moisture mozzarella)
- 3 tablespoons grated Parmesan cheese
- ½ cup (110 grams/4oz) soft cream cheese (use more if desired)
- salt and black pepper, to taste
To serve
- extra virgin olive oil, to drizzle
- ⅓ cup fresh basil leaves
Pizza dough
- Follow the through step 5, including shaping the pizza and preheating the oven.
Instructions
Asparagus topping
- Cook the asparagus: rinse the asparagus, pat it dry and snap off the bottom which is the woody fibrous end, or use a chef’s knife to slice off the bottom parts just where the color turns from white to green. Cut the asparagus both lengthwise and crosswise. Heat the olive oil in a skillet over medium heat, add the asparagus, season with salt, pepper, and cook for about 8-10 minutes. Set aside.
- Shape the dough: when the dough is ready follow step 5, place the paper sheet or parchment paper onto a pizza peel or onto the back of a rimmed baking sheet. Then place the dough on this parchment paper, and starting from the center, gently press it out with your fingers until you get approx a 9×13 inch pizza (try to not make it flat, you want to keep it airy and fluffy).
- Add the cheese: if using fresh mozzarella in water, dice it and place it on kitchen paper. Add another folded piece of paper on top, pat it dry to absorb excess moisture. Finally add it evenly to the pizza, follow with the parmesan cheese, and using a dessert spoon make and scatter over small dollops of cream cheese..
- Add the asparagus: arrange all the asparagus over the cheese, and sprinkle with salt and black pepper (I use no more than ¼ tsp of salt).
- Bake the pizza: when the oven is hot, use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the mozzarella cheese and crust are nicely browned, approx 12-15 minutes. But each oven is different, keep an eye on it (e.g. in a forced fan oven it will take about 8-10 minutes).
- Serve: allow the pizza to cool for a minute or two before serving, drizzle with good-quality extra virgin olive oil and scatter fresh basil leaves and/or extra black pepper if desired. Slice, serve immediately, enjoy!
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