A vegetarian pizza packed with spring flavours from Naturally Ella, this recipe has been developed so you don’t need to pre-cook your pizza topping. Shaving the asparagus into thin strips means the topping spreads evenly over the pizza whilst cooking evenly in the oven! For a kick of fresh flavour, coat the asparagus strips in oil and chopped spring onion. Combining mozzarella and Gorgonzola for a strong flavour and stringy melted cheese texture, this asparagus pizza is the perfect option for guests at the weekend or a simple family dinner!
3/4 lb of asparagus
6 spring onions, diced
2 tablespoons olive oil, divided
Cornmeal, for dough
1 ball of pizza dough (store-bought or homemade)
1 clove garlic
4 ounces mozzarella cheese
2 ounces gorgonzola, crumbled
Prep asparagus by shaving into thin slices using a pealer. Toss with the diced spring onions and 1 tablespoon of the olive oil. Asparagus should be well coated with spring onions and olive oil.
Preheat oven to 240˚ with a pizza stone.
Sprinkle cornmeal on a large enough cutting board. Knead/toss/roll out dough to roughly a 14″ circle. Brush with 1 tablespoon of olive oil and sprinkle garlic over the crust.
Add the shaved asparagus over the pizza evenly, it’s okay if it’s mounded as it will cook down as the pizza cooks.
Sprinkle with the mozzarella and gorgonzola, shredded. Carefully transfer the pizza to the stone and bake until the crust is golden and the cheese is bubbling, 10 to 14 minutes (depending on how well your oven keeps heat).
Carefully remove the pizza, let cool for 5 minutes, then cut and serve.