Spring Pizza

Spring Pizza

17 Reviews
From: EatingWell Magazine, March/April 2012

Asparagus, chives and fontina cheese top this easy pizza recipe. Serve with baby greens tossed with vinaigrette and pecans.

Ingredients 5 servings

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  • 3 tablespoons extra-virgin olive oil, divided
  • 3 cloves garlic, minced
  • 1 bunch asparagus (about 1 pound)
  • 1/2 cup snipped fresh chives (from 1 bunch), divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 pound whole-wheat pizza dough
  • 1 cup shredded fontina or mozzarella cheese

Preparation

  • Active

  • Ready In

  1. Position rack in lower third of oven, place a pizza stone or large pizza pan on the rack and preheat oven to 450°F for at least 15 minutes.
  2. Meanwhile, combine 2 tablespoons oil and garlic in a small bowl; set aside. Trim asparagus spears to about 6 inches long; slice any thicker stalks in half lengthwise. Toss in a bowl with the remaining 1 tablespoon oil, 1/4 cup chives, salt and pepper.
  3. Roll out dough on a lightly floured surface to about a 14-inch circle.
  4. Carefully remove the pizza stone or pan from the oven and set on a heatproof surface, such as your stovetop. Place the dough on the stone or pan and brush with the reserved garlic-oil mixture. Arrange the asparagus in a circular pattern on the dough with the tips facing out. Top with cheese and the remaining chives.
  5. Carefully return the stone or pan to the oven and bake the pizza on the lower rack until crispy and golden and the cheese is melted, about 15 minutes.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 368 calories; 20 g fat(5 g sat); 3 g fiber; 39 g carbohydrates; 14 g protein; 93 mcg folate; 25 mg cholesterol; 3 g sugars; 1 g added sugars; 990 IU vitamin A; 8 mg vitamin C; 140 mg calcium; 1 mg iron; 536 mg sodium; 167 mg potassium
  • Nutrition Bonus: Folate (23% daily value), Vitamin A (20% daily value)
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 2 starch, 1 vegetable, 1 high-fat meat, 3 fat

Reviews 17

September 17, 2014
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By: EatingWell User
Perfect homemade pizza This was delicious even for my kids who are not big fans of asparagus. The flavor is so good and we struggle to think of ways to improve this recipe because it's so good. The asparagus could stand on their own, but the garlic, cheese and chives make it even better. It took a little more chopping and cutting than I like to do for a quick weeknight meal, but the taste makes it worth the time. Pros: Asparagus are seasoned to perfection Cons: The asparagus are hard to bite through and come off of the pizza
March 25, 2014
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By: EatingWell User
Spring Pizza I have made this quite a few times since the original printing. It is excellent. I usually finish it with a drizzle of lemon olive oil.
March 16, 2013
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By: amy_crandall
So very yummy! This was fast, easy, and best of all yummy! I did make some changes, instead of using pizza dough I used whole wheat pita bread and thus has small pizzas. I also did not have chives so I used green onion and also added feta cheese. Turned out great!
March 09, 2013
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By: Lisa-O
Easy and very good We bought pizza dough from pizza shop. And used crumbled feta for the cheese and it was soooo good. And yes the asparagus cooks perfectly
September 18, 2012
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By: EatingWell User
DELISHOUS!!
April 25, 2012
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By: EatingWell User
YUM! I thought this looked interesting, but I was really impressed by how simple it was to make and how GOOD it tasted! I used young, thin asparagus stalks, so I didn't have any problem with them being chewy or undercooked. Getting the pizza stone HOT first was a terrific way to make the crust nice and crispy. I'll make this again! Pros: This was easy and REALLY tasty! I'll definitely make it again and again and again!
April 17, 2012
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By: EatingWell User
New family favorite! We made 4 - 7' pizzas instead of one big one, so that we could add toppings tomatos and onions for me! Even the fussy eater loved it! We will make this A LOT! Pros: Super easy to fix, tastes fantastic! Cons: None
April 12, 2012
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By: EatingWell User
Few recipes that I have tried stand on their own, perfect without alteration, and this is one of them. I used my own recipe for pizza dough and followed the directions exactly. A gorgeous and impressive pizza with healthy aspects and absolutely delicious.
April 06, 2012
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By: EatingWell User
I love this pizza. I was looking for something to make using in-season asparagus when I came across this recipe. I made a whole wheat dough with a teaspoon of salt-free garlic and herb seasoning. I also sliced the asparagus into long slices, leaving the tips whole. My husband brought me home Fontinella cheese thinking it was the same as Fontina. I see how he could, but it's not. This was a happy mistake because I mixed half mozzarella and half fontina which resulted in one delicious pie! We loved it. Pros: Quicker and easier to make than typical pizza.