It’s that time of the year that I go crazy with asparagus. I just can’t help myself. After waiting patiently all winter long for it to come back in season, I have this tendency to buy way more than I really need each week at the grocery store. Which means I am always looking for fun ways to put that extra produce to good use. My latest solution? On top of pizza! Between the chewy, crisp crust, plenty of cheese and my favorite spring vegetable? I’m in complete heaven.
For today’s recipe, chunks of asparagus are roasted along with some sliced red onion – for flavor and that pretty pop of purple. The roasting brings out just a touch of sweetness in the asparagus, which contrasts so well against the spicy arugula topping. Creamy, tangy goat cheese is also in the mix, along with some lemon zest for brightness.
A few tips for making the pizza. When you roast the asparagus, be sure to bake it just until crisp tender. You don’t want it to be fully cooked, as it will be going back into the very hot oven on top of the pizza itself (where it will cook a bit more!).
When working with the pizza dough, I find it helps to let the dough rest at room temperature for about 15 to 20 minutes before shaping. This takes off the chill from the refrigerator, which allows the dough to roll out easier. If you find that it keeps bouncing back when shaping, let it rest for a few minutes and try again. This gives the gluten a chance to relax, which assists with the shaping process.Print this recipe
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