Spring Pizza

March/April 2012

Your rating: None Average: 4.4 (84 votes)

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

Spring Pizza

22 Reviews for Spring Pizza


This recipe was great. It was simple to make for a weeknight dinner, which is always a plus. We enjoyed the flavors and are going to make it again. I used the pre-made multi-grain pizza dough from Whole Foods the first time... I've started making my own pizza dough now, so we'll try that next time.

Easy to make and delicious!

We loved this! My 3 year old ate three pieces, and my husband asked me to make again (that equates to a stellar review). Following a suggestion from another reviewer, I halved the skinny asparagus I used, and this step is a must; otherwise you will not be able to bite through the pizza without spears of the vegetable falling in your lap. I used a premade thin crust dough (Pillsbury, maybe?) that I prebaked about 5 minutes before I added the the asparagus and cheese, and it worked perfectly.

vegetarian, kid-friendly

My husband and I both love asparagus but I was hesitant to make this recipe. I thought the asparagus would be stringy when biting into the slice but I was wrong!
I used fresh dill instead of chives because I didn't have chives and mozzarella cheese. I had a box of crate and barrel's flatbread pizza mix and used that for the dough.

I wouldn't change a thing about this pizza, it was so delicious!! I ate two slices of it without stopping, yum!!

easy to follow directions and great flavor
Before the cheese and baking and after

Loved this recipe. I found it to be easy and tasty. I did chose to cut up the asparagus for ease in eating. It was still visually pleasing. We were pressed for time, so I used Alexis Whole Wheat Greek Pita Flatbread in place of whole wheat pizza dough for ease.

so good!

loved this so much! thought it sounded interesting but was completely surprised at how good it really is. my new favorite. we did add a little bit of bacon to ours though.


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