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Asparagus Pizza with Parsley-Chive Pesto
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5 from 1 vote

Asparagus Pizza with Parsley-Chive Pesto

This asparagus pizza is a celebration of spring flavors, with fresh parsley and chive pesto and nutty, slightly sweet Alpine cheese.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Appetizer, Main Course
Cuisine: American, Italian, Mediterranean
Keyword: asparagus, pesto, pesto pizza, spring, spring pizza
Makes: 1 (12-inch) pizza
Cost: $20


  • Food processor or mortar and pestle
  • Large rimmed baking sheet or baking stone/steel
  • Pizza peel (optional)


For the pesto:

  • 2 tablespoons pine nuts or unsalted shelled pistachios
  • 1 large garlic clove chopped
  • ½ cup parsley leaves tightly packed
  • ¼ cup chopped fresh chives packed
  • ¼ teaspoon kosher salt
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • ¼ cup extra-virgin olive oil plus more as needed
  • Freshly ground black pepper

For the pizza:

  • 1 (14- to 16-ounce) ball pizza dough
  • 4 ounces nutty Alpine cheese (such as Appenzeller, Gruyere, or Fontina) grated (about 1 cup)
  • ½ pound asparagus tough ends snapped off and discarded, spears sliced on the diagonal into 1-inch pieces


  • 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:

  • Place the nuts in a small skillet over medium-high heat. Toast the nuts, stirring frequently, until they are just starting to brown in spots, about 2 minutes. Remove the skillet from the heat.
  • In a food processor or with a mortar and pestle, grind together the garlic, parsley, chives, toasted nuts, sea salt, lemon zest, lemon juice, and the 1/4 cup of olive oil until the mixture is uniform in texture. If the pesto seems too thick to spread on the pizza, stream in a little more oil, a teaspoon at a time, until it reaches your desired texture. Taste it and season with a few grinds of black pepper and more salt as needed.

To make the pizza:

  • If you're using a baking stone/steel, turn the oven to Broil on high.
  • Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to an oiled baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
  • Spoon the pesto onto the dough and spread it evenly, leaving a 1/2-inch border all around. Sprinkle on half of the cheese, scatter the asparagus evenly over the pizza, and top with the rest of the cheese.
  • Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
  • Remove the pizza from the oven, and let it rest for 5 minutes before slicing and serving.