Spring Pizza

Spring Pizza

20 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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 5 servings
Nutrition per serving may change if servings are adjusted.
  • 3 tablespoons extra-virgin olive oil, divided
  • 3 cloves garlic, minced
  • 1 bunch asparagus (about 1 pound)
  • ½ cup snipped fresh chives (from 1 bunch), divided
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 pound whole-wheat pizza dough
  • 1 cup shredded fontina or mozzarella cheese


  • 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, ¼ 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% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 vegetable, 1 high-fat meat, 3 fat

Reviews 20

October 16, 2019
profile image
By: LauraHelderop
4 stars because this needs extra flavoring. We added a drizzle of balsamic reduction.
July 04, 2018
profile image
By: livewell_livelong_livestrong
This was a yummy surprise! You definitely want to use thin aparagus. I also added sliced cherry tomatoes and feta cheese and it was delicious. Will certainly keep this recipe handy.
March 12, 2018
profile image
By: bradfieldsmith
Made this pizza exactly as written the first few times, using another EW recipe for the crust. It became our Friday night standard when asparagus is in season. Then I decided to try to cut some fat and calories. I don't use any olive oil at all, substituting EW's Creamy Tarragon Sauce (made with plain non-fat Greek yogurt and leaving out the tablespoon of water so it's a little thicker). Half a recipe of the sauce covers the crust nicely, and with the lovely flavor of tarragon we don't miss garlic or chives. If the asparagus spears are a little tough, pre-cook them before putting them on the crust. We like to chop them into one-inch lengths, which eliminates pulling them off the pizza.
September 17, 2014
profile image
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
profile image
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
profile image
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
profile image
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
profile image
By: EatingWell User
April 25, 2012
profile image
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!
More Reviews