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Asparagus, Ramp, and Mascarpone Pizza
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5 from 1 vote

Asparagus and Ramp Pizza with Lemon-Mint Mascarpone

A super-green springy asparagus and ramp pizza with a base of herb and pistachio pesto and a topping of lemon-mint mascarpone.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer, Main Course
Cuisine: American, Italian, Mediterranean
Keyword: asparagus, spring
Makes: 1 (12-inch) pizza
Cost: $10


For the pesto

  • 1 cup fresh mint leaves packed
  • 1 cup fresh basil leaves packed
  • 1/4 cup shelled pistachios
  • 1 garlic clove
  • 1-1/2 teaspoons freshly squeezed lemon juice
  • salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil

For the mascarpone

  • 1/2 cup mascarpone
  • 1 teaspoon grated lemon zest
  • 2 teaspoons freshly squeezed lemon juice
  • 1 tablespoon finely chopped fresh mint leaves
  • salt and freshly ground black pepper
  • 2 tablespoons heavy cream

For the pizza

  • 1 (14- to 16-ounce) ball pizza dough
  • 1/2 bunch thick asparagus spears sliced into ribbons with a vegetable peeler
  • 4 ramps halved lengthwise
  • extra-virgin olive oil
  • crushed red pepper flakes
  • kosher salt


  • Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the oven before you start preheating).

To make the pesto

  • In a mini food processor or with a mortar and pestle, grind together the mint, basil, pistachios, garlic, lemon juice, a big pinch of salt, and a few grinds of black pepper. When the mixture is ground to a paste, stream in the olive oil and process or grind until it is fully incorporated. Taste and add more salt, pepper, and/or lemon juices as desired.

To make the mascarpone

  • In a small bowl, whisk together the mascarpone, lemon zest and juice, mint, and salt and pepper to taste. Add the cream and stir until it is fully incorporated. Taste and add more salt, pepper, and lemon juice to taste.

To assemble the pizza

  • Stretch or roll out your dough to a 12-inch circle, then transfer it to an oiled baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
  • Scoop the pesto onto the dough and spread it out evenly, leaving a 1/2-inch border of dough all around. Scatter on the asparagus ribbons and ramps. Drizzle lightly with olive oil and season with a pinch each of red pepper flakes and salt.
  • Transfer the pizza to the oven and bake until the crust is golden and the veggies have begun to brown in spots—about 8 minutes on the baking sheet, about 6 minutes on the baking stone/steel.
  • Remove the pizza from the oven. Serve with the lemon-mint mascarpone alongside for dolloping.