This shaved asparagus pizza from Jim Lahey heralds spring with rich, creamy Brie cheese and shaved asparagus, which chars and curls to become a tangle of sweet, crunchy strands on top. Done in 40 minutes. Can’t order delivery that fast.
What else can I add to this pizza?
While we’re perfectly in love with this gorgeous taste of spring, you might not always have all the ingredients on hand. Or you might just want to add a little extra something something, right? Lahey himself suggests a little bit of shaved truffle or a couple of quail eggs. Now, maybe you’re not feeling that fancy, so how about a sprinkle of chili flakes, a few slices of prosciutto, or maybe a squirt of lemon juice at the end?
Shaved Asparagus Pizza
- Quick Glance
- 20 M
- 40 M
- Serves 8 | Makes one 18-by-13-inch pizza
Special Equipment: Pizza stone (optional, but preferred)
Place the ball of dough in the center of the oiled sheet pan and gently tug the dough so that it fits the pan. If the dough is too firm to stretch, grab a rolling pin (or, lacking that, a wine bottle) and gently roll the dough to fit the baking sheet.
Arrange 15 pieces (about 1 tablespoon each) of Brie across the dough in 3 rows of 5. Using a box grater, grate the garlic clove over the top, then scatter on the Parmigiano-Reggiano and black pepper. Drag a vegetable peeler along the length of each asparagus spear to create long shavings. It will seem like a ton of asparagus when it’s all shaved, but it collapses quite a bit when cooked. Strew handfuls of the shaved asparagus across the pizza and sprinkle everything with salt.
Place the sheet pan directly on the pizza stone and bake until the crust is golden brown and the asparagus is charred in spots, 15 to 20 minutes.
Remove the pizza from the oven, drizzle with olive oil, and sprinkle with the lemon zest. Slice and serve immediately. Originally published March 31, 2018.
Recipe Testers' Reviews
This asparagus pizza was love at first bite! Perfectly browned and crispy crust on the bottom with a rich, melty topping and slightly crunchy, lemony asparagus shavings on top. Cooked up beautifully and the asparagus was lightly charred after 15 minutes in the oven. My new favorite pizza.
The recipe itself is very easy to follow and results in a creamy and bright asparagus pizza—I will definitely use this flavor combination again.
I don't have a pizza stone so I cooked it on my large cast iron sheet and it worked like a charm. I’ve recently gotten into adding an egg on my homemade pizzas and I think that would be a delicious addition here. I made 2 pizzas that easily served 3 of us.