Talk about flavorful! Fresh, zesty pesto spread over a crisp pizza crust topped with gooey cheese and perfectly tender asparagus, finished with a drizzle of balsamic glaze. A quintessential spring pizza in the Worthington house. So delicious!


1 pizza dough, room temp, either from the supermarket deli or give my recipe a try

1/3c balsamic
1T maple syrup

3-4T pesto, buy some or make my recipe here
4 oz fontina, shredded
1/4c parmesan, shredded
6-8 asparagus spears, woody ends removed
1T olive oil
Salt and pepper


Preheat oven to 500°F with your pizza stone inside. Heavily sprinkle a pizza peel with semolina or cornmeal. Stretch dough in a big circle and place on top of the semolina, give the peel a little shake to know that the dough isn’t sticking. If you don’t have a pizza stone just line a baking sheet with parchment and stretch your dough out in a circle on there.

Bring balsamic and maple to a simmer until reduced by half, about 8 minutes. Allow to cool to room temp.

Spread pesto over the dough, leaving about 1/2-1″ around the edge. Toss the cheeses together then sprinkle over the pesto. Drizzle olive oil over the asparagus with a pinch of salt and pepper, toss to coat then place over the cheese. Bake for about 10 minutes.

Drizzle with balsamic glaze or serve on the side.


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