Pizza with asparagus and goats’ cheese recipe

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  • Yield: 4 large pizzas


  • 1 portion pizza dough of your choice
  • 1 portion tomato sauce
  • 1 bunch green asparagus spears
  • 9 oz (250 g) goats’ cheese (chèvre)
  • 9 oz (250 g) buffalo mozzarella cheese
  • 4 oz (100 g) black olives, stoned
  • 5 sprigs of fresh rosemary, finely chopped
  • Freshly ground black pepper
  • Olive oil
How to Make It
  1. Preheat the oven to 250°C (500°F/gas 10).
  2. Make the pizza dough and tomato sauce according to the basic recipes. Divide dough into 4 pieces.
  3. Remove the lower woody stalks of the asparagus, then boil the spears for about 2 minutes. Cool in ice water and then cut into bite-sized pieces.
  4. Roll out the dough thinly and spread with a scant layer of tomato sauce.
  5. Crumble the goats’ cheese, tear up the mozzarella and scatter both over the pizzas. Sprinkle with olives, asparagus pieces and rosemary then season with black pepper.
  6. Bake in the middle of the oven for 5–10 minutes.
  7. Drizzle with olive oil before serving.

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