Lemon and pecorino top off this delicious and easy homemade pizza that gets vibrant color from asparagus and artichoke. Shiso is a fuzzy-leafed herb in the mint family that's used in a variety of Asian cuisines. Devoted fans grow it in their gardens; look for it at Asian and farmers' markets. Note: Baby artichokes hardly have chokes, so you can use a paring knife to extricate any fluff.

Source: EatingWell Magazine, April 2020


Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Position rack in lower third of oven; preheat to 450 degrees F. Sprinkle a baking sheet with cornmeal.

  • Roll out dough on a lightly floured surface into a 12-inch oval. Transfer to the prepared pan and brush with 1 tablespoon oil. Sprinkle the dough with garlic, 1/8 teaspoon salt and crushed red pepper, then top with mozzarella. Bake until bubbling and golden brown, 12 to 15 minutes.

  • Meanwhile, snap the tough outer leaves off artichokes and cut off the top two-thirds, down to the heart. Peel the tough stem. Cut the artichokes in half and remove any fuzzy choke. Thinly slice the artichokes and toss in a bowl with lemon juice. Shave asparagus into long strips using a vegetable peeler; thinly slice what can't be shaved. Add the asparagus to the bowl along with pecorino, pepper, the remaining 1 tablespoon oil and 1/8 teaspoon salt; toss to coat.

  • Top the pizza with the vegetables and sprinkle with lemon zest and shiso, if using.

Nutrition Facts

1 slice
403 calories; protein 19.1g; carbohydrates 40.9g; dietary fiber 2.8g; sugars 3g; fat 20g; saturated fat 6.6g; cholesterol 33.3mg; vitamin a iu 527.2IU; vitamin c 5.6mg; folate 29.2mcg; calcium 369.5mg; iron 0.8mg; magnesium 20.5mg; potassium 162.3mg; sodium 705.8mg.