Recipe Image

Asparagus & Smoked Mozzarella Pizzettes

  • 30 m
  • 30 m
Laraine Perri
“These cute mini pizzas are topped with asparagus, walnuts, mint, orange and smoked mozzarella cheese for what may sound like a crazy combination of pizza toppings, but try it for yourself. The mix puts a downright delicious spin on pizza night.”


    • 1 pound prepared whole-wheat pizza dough, at room temperature
    • 12 ounces thin asparagus, trimmed and cut into 1-inch pieces
    • 1 tablespoon extra-virgin olive oil
    • ¼ teaspoon salt plus ⅛ teaspoon, divided
    • 1 cup shredded smoked mozzarella cheese
    • ⅓ cup thinly sliced scallions
    • 2 tablespoons chopped toasted walnuts
    • Handful of fresh mint leaves, torn
    • Zest of 1 orange


  • 1 Position racks in upper and lower thirds of oven; preheat to 500°F. Line a large baking sheet with parchment paper.
  • 2 Divide dough into 6 portions; stretch each piece into a 7-by-3-inch oval. Arrange on the prepared baking sheet. Toss asparagus with oil on a second baking sheet; sprinkle with ¼ teaspoon salt. Bake the dough on the top rack and the asparagus on the bottom rack for 3 minutes.
  • 3 Press the dough with the back of a spatula, if necessary, to flatten slightly. Sprinkle cheese over the top. Scatter the asparagus and scallions over the cheese.
  • 4 Bake the pizzettes on the top rack until the cheese is melted and the crust edges are golden, 8 to 10 minutes. Sprinkle with the remaining ⅛ teaspoon salt, walnuts, mint and orange zest.
  • Equipment: Parchment paper
ALL RIGHTS RESERVED © 2019 Printed From 12/8/2019