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Amazing Asparagus Goat Cheese Pizza

 I love a good white pizza, and this asparagus goat cheese pizza is a winner all around. Some links in this article are affiliate links that may earn me a commission if you purchase through them.

When  first shared the idea of this recipe, I got some odd look. Once I made it and shared the photos, everyone got on board and wanted the recipe.

Asparagus goat cheese pizza on a pizza peel.

I’ve made this again since that time. It’s so good and light and fresh and just flat out yummy.

This is a fantastic recipe to make with my no fail pizza dough, and it’s fantastic for Meatless Monday or Lenten dinners or as a change up from your traditional pizza.

It uses less cheese than your typical pizza, too, which is another win. It does not lack for flavor at all, however.

And if you can’t eat nightshades? This tomato free pizza is ideal.

Closeup of an uncut asparagus goat cheese pizza

What kind of goat cheese should I use?

This recipe looks for the goat cheese that comes in a log that you may think of as chevre. It’s creamy and crumbles easily in your hands.

Simply cut off as much as you need, then crumble it directly over the pizza.

You don’t want to use a hard goat cheese like a goat cheddar or goat gouda.

 How should I bake my pizza?

Ideally, you want to bake your pizza in a hot oven on  pizza stone, which gives it a perfectly chewy crust and is never soggy.

However, if you do not own a pizza peel and stone and do not wish to invest in one right now, you can cook it on a baking sheet. This might extend the baking time by a couple minutes, and the crust texture will be slightly different.

Can I use frozen asparagus?

While frozen asparagus is fantastic in so many places, you want to use fresh asparagus for this white pizza. Frozen asparagus won’t have the same texture, as the water breaks the cells in the asparagus when it freezes.

The goal for this asparagus goat cheese pizza is to have perfectly cooked asparagus, which means you want to saute your fresh asparagus lightly – just enough to brighten the color – and let it cook the rest of the way in the oven.

What else can I add to this asparagus goat cheese pizza?

While I like to keep this white pizza simple, there are many toppings you can add to create your own flavor profiles for your pizzas at home. The key is to not overload your pizza dough, so if you add more toppings, consider reducing the amount of the asapargus.

Prosciutto would taste amazing on this pizza, though I would add it after it bakes versus before baking. Additionally, chopped sundried tomatoes or roasted garlic create a fantastic flavor.

Whether you add additional toppings to your pizza or keep it this simple pizza perfect for vegetarians or a Meatless Monday, make your homemade pizza your own.

How much cheese do I use?

This recipe calls for cheese by weight, but if you don’t own a kitchen scale, you can easily convert it to volume measurements.

Two ounces of goat cheese is equivalent to a quarter cup before you crumble it. In a standard log, this is a little less than a two inch segment.

One ounce of mozzarella is easier, and for this, I use shredded mozzarella. One ounce is equivalent to a quarter cup tightly packed.

How to Make Asparagus Goat Cheese Pizza

Start by making your favorite pizza dough, or use a refrigerated pizza dough from the store. This makes a single pizza, but you can easily double the recipe for more pizzas.

Preheat your oven to 450 degrees (cooler than my usual 500 degrees). If you use a pizza stone, make sure it is in the oven already.

Prep your asparagus ready by breaking off the woody ends and washing the stalks. Asparagus will automatically break at the right point, so don’t stress about exactly where the end breaks off.

Cut the cleaned stalks into two inch slices, though you do not need to be exact.

Pan of sauteed asparagus.

Heat a saute pan with just a little olive oil, and add the asparagus. Lightly salt and pepper the asparagus in the pan, and saute on medium heat for just one to two minutes, until the asparagus starts to turn a brighter green.

You do not want to overcook it, as it will cook more in the oven, but cooking it just a touch before it goes into the pizza means it isn’t crunchy and undercooked in your pizza.

Remove the asparagus from the heat immediately to ensure it doesn’t continue to cook.

Roll out your pizza dough to a nice circle, about a quarter inch thick. Place it on your pizza peel (or onto a pan if you aren’t sliding it onto a stone) coated in cornmeal to keep it from sticking.

Lightly brush it with olive oil to the edges of the crust.

Brush Pizza Crust with Olive Oil

Add the asparagus and arrange so that it’s evenly distributed over the dough. Sprinkle the mozzarella across the crust.

Crumble the goat cheese atop the pizza, and you’re ready for the oven. Note how little cheese this pizza uses compared to most pizzas; this is how it should look.

Asparagus Goat Cheese Pizza prepped for the oven.

Bake at 450 degrees for 8-10 minutes, until the goat cheese is a beautiful golden brown. Cut and serve immediately.

Slicing into an asparagus goat cheese pizza

Bookmark this grown up asparagus goat cheese pizza to make again!

Asparagus goat cheese pizza on a pizza peel.

Asparagus Goat Cheese Pizza

Yield: 1 pizza
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

This grown up white pizza is so easy to make and is absolutely delicious with the creamy goat cheese and fresh asparagus. Enjoy this creative alternative to traditional pizza night.

Ingredients

  • 1 recipe pizza dough
  • 10 stalks asparagus
  • 2 T olive oil
  • 2 oz goat cheese
  • 1 oz mozzarella
  • salt and pepper to taste
  • Cornmeal for dusting

Instructions

  1. Prepare pizza dough, either making it from scratch or remove store bought dough from the fridge..
  2. Preheat oven to 450 degrees.
  3. Wash and prep asparagus, breaking off the woody ends, then cutting into two inch segments.
  4. Heat saute pan with a little olive oil, and add asparagus. Lightly salt and pepper, then cook 1-2 minutes just until the green brightens.
  5. Roll out pizza dough to a circle 1/4 inch thick.
  6. Place dough on cornmeal dusted pizza peel. (See Note.)
  7. Lightly brush it with olive oil to the edges of the crust.
  8. Distribute asparagus over the crust, then sprinkle on mozzarella. Crumble goat cheese atop the pizza.
  9. Slide pizza onto pizza stone and bake at 450 degrees for 8-10 minutes, until the goat cheese is a beautiful golden brown. Cut and serve immediately.

Notes

If you do not have a pizza peel, you can bake your pizza either on a rimless round baking sheet or on a jelly roll pan. This will change the crust texture, but it works. You may need to bake for an extra minute or two, so watch your pizza.

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Nutrition Information:
Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 295Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 6mgSodium: 397mgCarbohydrates: 43gFiber: 3gSugar: 1gProtein: 8g

This site uses an outside source to provide nutrition as a courtesy. If you need exact values, please calculate yourself.

Did you make this recipe?

Please rate the recipe above and save it on Pinterest so you can find it to make again and again. Leave me a comment to let me know what you think about it, too!

Close up shot of a whole baked Asapargus goat cheese pizza.

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  1. […] than ordering them in. We love having fun with our pizzas from making s’mores pizzas to goat cheese asparagus pizza to chimichurri pizza and […]

  2. Heather E says:

    FINALLY I am here to read the recipe. I cannot wait to make this and it's perfect timing with Lent and no meat on Fridays! I will be making this next Friday for sure! 🙂

  3. Pat says:

    What a great idea for this time of year when asparagus is in season!

  4. Lisa Hanneman says:

    YUM! Looks really good and I'm adding to my list…

    You have me totally fascinated by this Artisan Bread in 5 Minutes thing. I might give it a try! Do I need a bread maker, though?

  5. Rachel says:

    yes. yes. yes. yes. yes.

    Thank you, friend!

  6. Toni says:

    This looks delish Michelle! I will take homemade pizza over all others ANYDAY!! We do tons on the grill in the warmer months…and can't wait for our fresh tomatoes and basil to make the best 'za's ever 🙂 Nice job!

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