Asparagus Pizza is the best way to use one of the first vegetables available in spring. When it is thinly sliced and broiled you get a bright flavor and crisp-tender texture from your asparagus. While asparagus and lemon is a natural pairing, asparagus and prosciutto is delicious, too! You get it all with this asparagus pizza: a creamy ricotta and Parmesan base brightened with lemon zest, salty and rich prosciutto, tender asparagus, and melty mozzarella to top everything off.
This asparagus pizza is a speedy dinner that tastes restaurant-worthy in about 20 minutes! It is a great back-pocket pizza recipe to take advantage of locally available produce in spring when asparagus is plentiful. We love to broil or grill asparagus for a quick and easy side, but you can also serve it with microwave hollandaise sauce. The appearance of asparagus is the true sign that spring has finally arrived in the Midwest.
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Ingredients
I include ingredient notes here when I think they'll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!
- Parbaked Pizza Crust - A parbaked crust is simply a pizza crust that has only been partially baked. It is sturdy enough for packaging and you can top it and finish the baking in a short amount of time at home. This rectangular shaped crust comes from Trader Joe's. You can use any parbaked crust that you find in the Italian foods section of your grocery store.
- Asparagus - Choose stalks that are medium-sized with flowers that are tightly closed at the top. These spears will be the most tender and easy to slice into thin rounds.
- Ricotta Cheese - Use a whole milk ricotta for the best results.
- Parmesan Cheese - You can shred or grate your Parmesan cheese, but be sure to measure it by weight. Shredded Parmesan has more volume than grated Parmesan.
- Lemon - You'll only need the lemon zest for this recipe. Use the rest of the lemon to make watermelon lemonade!
- Prosciutto - Prosciutto is very thinly sliced dry-cured Italian ham. It is usually sold with sheets of plastic or parchment paper in-between the slices to help you peel them apart. Prosciutto is very salty, so keep that in mind when balancing the seasoning of your ricotta mixture.
- Mozzarella - Use a low-moisture mozzarella for topping your cheese. This is definitely a time when I'll use packaged, pre-shredded cheese!
Instructions
Place your oven rack about 10 inches from the broiler heating element or flame. Preheat the broiler.
Snap off the bottom 1-2 inches of the asparagus stalks. Very thinly slice the rest of the stalk at an angle. Cut the flower tips in half lengthwise. Zest the lemon to yield 1 ½ teaspoons of zest.
In a medium bowl combine the ricotta, Parmesan, lemon zest, and pepper.
Mix until smooth and well blended and then taste for seasoning. Remember that the salty prosciutto will season the pizza, too. Set the cheese mixture aside.
Place the pizza crust face down on the sheet pan.
Broil the crust for 2-3 minutes, until it is golden.
Flip the pizza crust over and evenly spread it with the cheese mixture.
Tear the slices of prosciutto in half and then loosely bundle them over the top of the cheese.
Sprinkle the sliced asparagus over the cheese and prosciutto, distributing it evenly.
Top the pizza with the shredded mozzarella.
Broil the asparagus pizza for 5-6 minutes. When it is done, the cheese will be browned, the prosciutto will crisp up, and the asparagus will take on a bit of color.
Slice the pizza into pieces using a pizza cutter or sharp knife. Serve immediately.
Equipment
Here are the everyday kitchen tools we use to make this asparagus pizza with ease:
- Sheet Pans - I use sheet pans in two sizes, a quarter sheet pan (9" x 13") and a half sheet pan (13" x 18"). A half sheet pan can hold most standard parbaked pizza crusts. Sheet pans are so versatile in the kitchen. Buy a good quality set and you'll be using them for years. Mine have a very dark patina, so no judgement if yours look the same.
- Microplane Zester - These long wand-style graters make quick work of any citrus, Parmesan cheese, or chocolate but don't cut so deeply that you end up with bitter citrus pith. The small holes of a box grater will also work, just take care to only grate the yellow part of the lemons.
- Silicone Spatulas - A few sturdy yet flexible silicone spatulas are wildly useful in the kitchen. Use one to blend the ricotta mixture and spread it over the pizza crust. Silicone spatulas are also great for protecting nonstick cookware, folding batters, and flipping delicate crepes or eggs.
Serving Suggestions
Asparagus pizza has a filling combination of crust, cheeses, asparagus, and prosciutto, so it makes a great meal all on its own. You can also serve it with a green salad or serve it as a starter. For an appetizer or snack, cut it into smaller pieces or squares.
Make this Recipe Kid Friendly
Ask your kids to join you in the kitchen once you have all of the pizza toppings ready. They can top a portion of the crust with their chosen toppings and the whole thing can bake at once. Maybe their pizza is just mozzarella and prosciutto, maybe it's just ricotta with a drizzle of olive oil. However it ends up, everyone can enjoy their portion with almost no extra work.
Find more tips on making dinner a hit for the whole family in this keeping peace at the dinner table post.
Storage
Store any leftovers wrapped in foil or in an airtight container for up to three days. This pizza is best reheated using a toaster oven, air fryer, or under the broiler.
Make-Ahead Options
This asparagus pizza is ready in about 20 minutes, but if you want an even faster prep you can get the toppings read the day before. Zest the lemon, blend the ricotta mixture, and slice the asparagus. Store everything in the refrigerator for ultra-quick prep the next day.
FAQ
Slicing the asparagus in very thin pieces means you don't have to cook it before topping the pizza. It will broil in the oven to a crisp-tender texture.
A pizza with no tomato sauce is often called a white pizza or pizza bianca. These pizzas use ricotta cheese (like this asparagus pizza), a combination of olive oil and roasted garlic, pesto, or even an alfredo sauce as the base of the pizza in place of the standard tomato sauce.
Think of fresh asparagus as a flower and you'll have a clue about how best to store it. When you bring it home, chop off the last ½ inch of the stalks. Place them in an inch or two of water (I use a wide-mouth mason jar) and store the asparagus upright in the refrigerator until you are ready to use it.
Lemon Favorites
Lemon can be a subtle complement to other flavors, like it is in this asparagus pizza, or the star of the show. Check out these other lemon recipes:
More Fresh Cheese Recipes
Milky fresh cheeses like ricotta, burrata, and mozzarella add a subtly sweet and fresh, creamy flavor to your recipes. Try one of the recipes below to feature these fresh cheeses:
Try It and Share
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Recipe
Asparagus Pizza with Lemon, Prosciutto, and Ricotta
Equipment
- 1 sheet pan 13" x 18"
Ingredients
- 1 pizza crust (parbaked, 12-inch round or sturdy flatbread style crust)
- 6 oz asparagus
- 6 oz whole milk ricotta
- 1 oz Parmesan cheese (shredded or grated)
- 1½ teaspoon lemon zest
- pinch kosher salt (to taste)
- ¼ teaspoon black pepper (ground)
- 1½ oz prosciutto slices
- 2 oz mozzarella (shredded)
Instructions
- Arrange the oven racks so that your top rack is about ten inches from the broiler.
- Preheat the oven on the broiler setting.
- Very thinly slice the asparagus spears, skipping the last 2-3 inches of the more fibrous ends. Slice the flower ends in half vertically. Zest one lemon to yield 1½ teaspoons of zest.
- In a medium bowl, combine the ricotta, Parmesan, lemon zest, and pepper. Mix until smooth and well blended. Taste for salt and season if needed, keeping in mind the salty prosciutto will be topping the pizza.
- Place the parbaked pizza crust or flatbread bottom side up on the sheet pan. Broil for 2-3 minutes, until the bottom is crisp and toasted
- Remove the sheet pan from the oven and flip the pizza crust or flatbread so that the top is exposed.
- Spread the ricotta mixture over the top of the pizza, getting right to the edges. Peel the thin layers of prosciutto from the package, tear them in half, and loosely bundle them over the top of the ricotta. Sprinkle the asparagus over the pizza and top it with the mozzarella.
- Broil the pizza for 5-6 minutes, until the cheese is browned, the prosciutto starts to crisp, and the asparagus gets a bit of color. Check the pizza often as it cooks, all broilers are different and cooking times will vary.
- Remove from the oven and slice into pieces. Serve immediately.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts calculator to obtain the most accurate nutrition facts for your meal.
Cassie Waltman says
The creamy ricotta base to this quick pizza is a great pairing with the fresh asparagus.