• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Oh My Veggies » Vegetarian Recipes » Vegetarian Main Dishes

    Roasted Asparagus and Arugula Pizza

    Published: Apr 25, 2016 · by Nicole · Updated: Feb 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Roasted Asparagus and Arugula Pizza

    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.

    Roasted Asparagus and Arugula Pizza

    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.

    Roasted Asparagus and Arugula Pizza

    Roasted Asparagus and Arugula Pizza

    A simple spring pizza topped with roasted asparagus, creamy goat cheese and spicy arugula.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Course: Appetizer, Main Course, Side Dish
    Cuisine: American
    Diet: Vegetarian
    Keyword: Roasted Asparagus and Arugula Pizza, vegetarian pizza, vegetarian pizza recipe
    Servings: 4 to 6 servings
    Calories: 493kcal
    Author: Oh My Veggies

    Ingredients

    For the veggies:

    • ½ pound asparagus ends trimmed and cut into 2 inch chunks
    • ½ small red onion sliced
    • 1 tablespoon olive oil
    • 1 large clove garlic minced
    • ¼ teaspoon salt
    • Pinch crushed red pepper flakes

    For the pizza:

    • 1 pound refrigerated pizza dough
    • About 1 tablespoon olive oil
    • 1 ½ cups shredded mozzarella cheese
    • 2 ounces goat cheese crumbled
    • Zest of 1 medium lemon
    • 1 cup lightly packed baby arugula
    US Customary - Metric

    Instructions

    For the veggies:

    • Preheat the oven to 400ºF.
    • Add the asparagus and red onion to a rimmed baking sheet. Drizzle with the olive oil, then sprinkle with the garlic, salt and red pepper flakes. Toss to combine and spread in an even layer. Bake for about 10 to 12 minutes, stirring once halfway through, until crisp tender. Set aside to cool slightly.

    For the pizza:

    • Increase the oven temperature to 500ºF. If you have a pizza stone, carefully place it in the oven to heat.
    • Meanwhile, roll out and shape the pizza dough on a well-floured surface. Transfer the shaped dough to a piece of parchment paper that has been lightly dusted with cornmeal. Lightly brush the dough with the olive oil. Top with the mozzarella, the goat cheese and the roasted veggies.
    • Transfer to the oven (put the parchment paper with the pizza directly on the hot pizza stone; if you don’t have a pizza stone, set the parchment on a large baking sheet instead). Bake for about 10 to 13 minutes, or until the crust is golden brown. Remove from the oven, then sprinkle with the lemon zest and top with the arugula. Let cool for about 5 minutes before slicing.

    Nutrition

    Calories: 493kcalCarbohydrates: 59gProtein: 22gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 1284mgPotassium: 192mgFiber: 3gSugar: 9gVitamin A: 978IUVitamin C: 5mgCalcium: 258mgIron: 5mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Middle Eastern Spiced Chickpea Fries
    Spicy Braised Tofu Tostadas from Minimalist Baker's Everyday Cooking »

    Vegetarian Main Dishes, Vegetarian Recipes arugula, asparagus, main dishes, pizza, spring

    Reader Interactions

    Comments

    1. Cinnamon Vogue says

      April 26, 2016 at 11:32 am

      The crumbled goat cheese is the best part I think. Always had trouble cooking Asparagus but oven baking with a drizzle Olive Oil makes it so simple. Nice!

      Reply
      • Ashley Jennings says

        April 27, 2016 at 8:11 am

        Goat cheese is definitely a huge favorite of mine!

        Reply

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Trending Recipes

    • Eggplant Stew
    • Buffalo Brussels Sprouts
    • Ginger Peach Overnight Oats
    • Vanilla Overnight Oats (Vegan!)

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    link to VegKitchen.com - vegan recipes website
    link to deliciouseveryday.com - a vegetarian and vegan recipes website
    link to allshecooks.com - a food blog
    link to wandertooth.com - a travel website

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media

    1.5K shares