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Pesto and Asparagus Pizza
with plum and citrus salad

Active: 30 min Total: 1 hr
Pesto makes a great, flavorful alternative to pizza sauce and it gives this pizza a great green color (boosted with the addition of asparagus and peas) and flavor. This pizza was first featured in June 2015.
Smarts: Cooking pizza on the grill gives it great smoked flavor. Check out the video in the recipe instructions for tips or feel free to just cook the pizza in the oven.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Pesto and Asparagus Pizza:
  • Flour, all-purpose - 2 Tbsp
  • Pizza dough - 1 lb
  • Asparagus - 1 lb, trimmed
  • Cheese, fresh mozzarella - 5 oz, sliced
  • Peas, frozen or canned - 3/4 cup
  • Pesto - 1/2 cup
Plum and Citrus Salad:
  • Vinegar, apple cider - 2 Tbsp
  • Honey - 2 tsp
  • Mustard, Dijon - 2 tsp
  • Oil, cooking - 3 Tbsp
  • Plums - 2, sliced
  • Oranges - 1, segmented
  • Spinach, baby - 8 oz
  • Almonds, sliced or slivered - 1/4 cup

Nutrition Facts

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Prep

  1. Pizza dough - Cover pizza dough in flour and let rest for at least 30 minutes outside of fridge before rolling out. (Resting the dough gives gluten time to chill out, which makes the dough much more pliable.)
  2. Make vinaigrette - Whisk apple cider vinegar, honey, Dijon and oil. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
  3. Asparagus - Snap off ends. (Can be done 1 day ahead)
  4. Plums / Oranges / Cheese - Prep as directed.
  5. Peas - Defrost peas (if using frozen) or rinse and drain (if using canned).

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Make

  1. If making pizza on the grill: Preheat grill to 500F / 260C degrees. Spread dough out into a circle and brush one side with some oil. Brush asparagus with some oil. Place asparagus and dough on grill (oiled side down). Close and cook for 3 minutes. (This is also a good pizza on the grill video tutorial.)
  2. {grill} Remove pizza dough from grill, but leave the asparagus on for another minute or two, until tender but crunchy. (It may take longer for thicker spears.)
  3. {grill} While asparagus continues cooking, assemble pizza ingredients on the grilled side of the pizza crust by brushing on pesto and topping with cheese and peas.
  4. {grill} Lower burners to medium and place pizza back on the grill. Before closing grill cover, remove asparagus. Cook pizza for ~8 minutes until cheese is melted and bubbly.
  5. If making pizza in the oven: Preheat oven to 425F / 218C degrees. Position top rack so it's at the very top. Spread dough out on a sheet pan brushed with some oil. Bake dough on top rack for 3 minutes without toppings. This solo time in the oven gives the dough time to crisp up; if you put toppings on first, your crust may get soggy.
  6. {oven} Spread asparagus out onto another sheet pan. Brush pesto onto dough and then top with cheese and peas. Bake pizza on the top rack and asparagus on the bottom rack for 10 to 12 minutes.
  7. Chop asparagus into small pieces. Top finished pizza with asparagus (as much as can fit - the rest can be tossed into the salad).
  8. Toss vinaigrette with plums, oranges and spinach. Top salad with sliced almonds.
  9. Toss vinaigrette with plums, oranges and spinach (plus any leftover asparagus you might have). Garnish with sliced almonds and enjoy with pizza!

Nutrition Facts

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Reviews

Ratings

Original (60)
Gluten-free (3)
Paleo (10)
Vegetarian (14)

29 reviews

so easy and delicious!!

By: Laurey
Posted: May 26, 2019
Diet: Original
0 Helpful

Pesto, shrimp, and asparagus: GREAT combination!

By: Thomas
Posted: Sep 04, 2017
Diet: Original
0 Helpful

Big hit with the kids

By: Diana
Posted: Aug 25, 2017
Diet: Original
0 Helpful

Skipped the pesto on the shrimp and used a garlic-butter recipe instead. Delicious! The sides went really nicely.

By: Jenna
Posted: Jul 31, 2017
Diet: Original
0 Helpful

Quick, easy and delicious.

By: Louise
Posted: Jul 31, 2017
Diet: Original
0 Helpful

SO made his own "pesto". Came out tasty: cilantro, pecans, lime, gruyere, avocado oil.

By: Carolyn
Posted: Jul 31, 2017
Diet: Paleo
0 Helpful