Asparagus Pizza with Mozzarella, Shallots and Lemon
This Asparagus Pizza is a simple spring recipe made with tender asparagus, creamy mozzarella, and thinly sliced shallots. Finished with lemon zest and freshly grated parmesan, it's bright, fresh, and built for Ooni or a standard home oven.
Servings: 2
Ingredients
- 1 ball pizza dough room temperature
- 3 asparagus spears trimmed and cut into 2-inch pieces
- ½ small shallot thinly sliced
- ½ cup low-moisture mozzarella freshly shredded
- 3 tablespoons mascarpone cheese
- 2 teaspoons olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- Zest of ½ lemon
- Freshly grated parmesan cheese to finish
- Red pepper flakes optional, to finish
Instructions
- Preheat your pizza oven (such as an Ooni) to about 650 degrees F. For a home oven, preheat to 500 degrees F with a pizza stone or steel inside, if you have one.
- Trim and cut asparagus, thinly slice the shallot, and shred the mozzarella.
- On a lightly floured surface, stretch the dough into a 12-inch to 14-inch round. Transfer to a floured pizza peel.
- Drizzle the dough with olive oil and brush to the edges, leaving about a 1-inch edge around the edge of the dough. Scatter the mozzarella evenly over the dough. Season with salt and pepper. Add the asparagus and shallots, distributing evenly. Dot with mascarpone.
- Transfer to the oven. In the Ooni, bake for 3 to 4 minutes, rotating as needed. In a home oven, bake for 10 to 12 minutes, until the crust is golden and the cheese is bubbling.
- Remove from the oven and immediately top with lemon zest. Grate on parmesan and sprinkle with red pepper flakes, if using. Slice and serve.
Notes
- For the best texture, avoid overloading the pizza with toppings.
- If your asparagus is thick, slice it lengthwise before cutting into pieces. Cut on a diagonal for better visual appeal.
- Swap the mascarpone for ricotta if that's more approachable.
- This recipe was tested with my basic overnight pizza dough and sourdough pizza dough. It also would work with a quality store-bought dough.