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!
From EatingWell: March/April 2012
Asparagus, chives and fontina cheese top this easy pizza recipe. Serve with baby greens tossed with vinaigrette and pecans.
22 Reviews for Spring Pizza
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!
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.
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.
This was a very quick prep time recipe and incredibly delicious. I increased the amount of garlic and cut my asparagus into half lengthwise...otherwise, I kept the recipe as is...this tasted so good I could have ate the entire recipe myself...used wheat dough from Trader Joe...