Asparagus and Sun Dried Tomato Pizza

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Makes 3 medium pizzas. Total time: 2 hours. Active prep time: 30-40 minutes.


  • DOUGH:
  • 2 packets active dry yeast
  • 1 teaspoon sugar
  • 1 1/4 cups warm water
  • 1/2 teaspoon salt
  • 2 cups all purpose flour
  • 1 cup whole wheat flour
  • olive oil
  • 1 1/4 cup ricotta
  • 1/4 cup watercress, minced
  • 1 tablespoon lemon zest, minced
  • 4 cloves garlic, minced
  • 12 teaspoons olive oil, plus more for topping
  • 9 asparagus stalks, cut into 1-inch pieces
  • 1 cup frozen peas, thawed
  • 9 sun dried tomatoes
  • salt and pepper to taste


  1. DOUGH:
    Combine yeast, water and sugar in a large mixing bowl. Add all-purpose flour, whole wheat flour and salt and mix until well combined. Knead 8-10 minutes. Let rise for 1 1/2 hours in a well-oiled bowl, and begin to preheat the oven to 450F about halfway through this time. Divide the dough into 3 balls. Roll out on a lightly floured counter and transfer to baking stones
  2. For each pizza, spread 1/3 of the cheese on top of the rolled out dough.
    Mix together minced ingredients and sprinkle 1/3 of gremolata on top of cheese on each pizza.
    Saute asparagus and peas in olive oil about two minutes, until softened. Add 1/3 of topping to each pizza. Use a spatula to press peas into cheese. Add sun dried tomatoes and top everything with a sprinkling of freshly grated Parmesan cheese. Bake 10-12 minutes, until crust is golden.
  5. If desired, top baked pizza with olive oil and salt.