Shaved Asparagus Pizza with Goat Cheese and Ricotta

by Shawnda on March 23, 2012

in Asparagus,Pizza,Vegetarian

Shaved Asparagus Pizza with Goat Cheese and Ricotta

A few weeks ago, I started a pizza-only Pinterest board.

One of the recipes that I pinned was a Shaved Asparagus Pizza that I’d seen on Annie’s Eats.

Beautiful asparagus is starting to pop up in the grocery store, at a beautiful price. Any day that a pound of asparagus is cheaper than a gallon of gas is a good day! And we made that good day into an even better day with pizza.

We dressed 1/2 a lb of shaved asparagus with some lemon juice, zest, garlic, and olive oil and piled that on top of a pizza crust with ricotta and goat cheese. The “salad” pairs really well with the creamy ricotta and tangy goat cheese, especially after cooking down into a wonderfully light and perfect spring dinner on the patio.

Shaving the asparagus isn’t really as time consuming as it looks – you just need a veggie peeler and you’ll be able to shave 1/2 a pound of spears in ~10 minutes.

Shaved Asparagus Pizza with Goat Cheese and Ricotta

Thinly shaved asparagus, creamy ricotta, and tangy goat cheese top this pizza that's perfect for a spring dinner on the patio.


  • For the asparagus salad
  • 1 Tbsp of olive oil
  • 1 clove of garlic, minced
  • 1 lemon, juiced and zested
  • Salt
  • Pepper
  • 1/2 lb of asparagus
  • For assembly
  • Your favorite pizza dough (or mine), ready to stretch and bake
  • Olive oil, for brushing
  • 1/2 cup park-skim ricotta
  • Salt
  • Pepper
  • 2 oz grated mozzarella
  • 2 oz goat cheese, crumbled


  1. Place a pizza stone in the top 1/3 of your oven and increase oven to 550 (500 if your oven doesn't go that high), letting it hold at temperature for at least 30 minutes. (If you're not using a pizza stone, just have your baking sheet nearby.)
  2. Dust a pizza peel or your baking sheet with a light dusting of flour and a couple of generous pinches of cornmeal and set aside.
  3. Whisk the olive oil, garlic, and lemon juice and zest together in a large bowl.
  4. Using a veggie peeler, shave the asparagus into ribbons.
  5. Add the asparagus to the bowl and toss to coat.
  6. Season to taste with salt and pepper, and then set aside.
  7. In a small bowl, mix together the ricotta with salt and pepper.
  8. Gently stretch the pizza dough in to a 12-14 inch round or divide into 3 portions and stretch, for individual-sized pizzas.
  9. Brush a ~1-inch border of olive oil around the edge of the pizza dough.
  10. Spread a thin layer of ricotta over the pizza crust (depending on how thinly you stretched your pizza, you might not use it all).
  11. Pile the asparagus on top (let the excess liquid drip off the asparagus, back into the bowl), and then sprinkle with mozzarella and crumbled goat cheese.
  12. Transfer your pizza from the pizza peel to baking stone (or place your baking sheet in the oven).
  13. Bake for 7-9 minutes for a single large pizza (5-7 for individual pizzas), until the dough is blistered, the edges are golden brown and crispy, and the cheese starts to brown.
  14. Remove from oven, slice, and serve.


Yields: 1 large pizza or 3 individual pizzas

Inspired by Annie's Eats

Estimated time: 1 hour 15 minutes



Asparagus are one of my favorite vegetables. I eat them in exactly two ways: roasted simply with olive oil, salt, and pepper or cold, tossed with lemon juice and goat cheese.

When it gets cold, we seem to indulge in heartier, unhealthier comfort foods by habit. Creamy soups, butter-laden pastas, and meaty chilis. What I love about this soup is that it’s deceptively healthy. The soup itself is very light. But the creamy, melty dollop of goat cheese in the middle of the bowl makes it feel far more indulgent than it really is.

Asparagus Soup with Herbed Goat Cheese

Fresh asparagus Soup with tangy herbed Goat Cheese.


  • 4 oz goat cheese, softened
  • juice from 1 lemon
  • 2 Tbsp chopped chives
  • small handful of parsley, chopped
  • Salt
  • Pepper
  • 1 1/2 Tbsp olive oil
  • 1 clove garlic, minced
  • 5 green onions, white and light green parts only, sliced
  • 1 bunch (12-16 oz) asparagus, cut in 1 inch pieces
  • 3 cups reduced-fat chicken stock/broth


  1. Mix goat cheese, half of the lemon juice, chives, half of the parsley, salt and pepper in a bowl until thoroughly combined.
  2. Use a small cookie scoop to form 4 rounds of goat cheese.
  3. Place on oiled parchment and stick in the freezer to harden.
  4. Heat olive oil over medium-high heat.
  5. Cook garlic and onions until onions are softened (do not let garlic brown).
  6. Add asparagus and chicken stock.
  7. Bring to a boil and then let simmer until asparagus has softened, about 10 minutes.
  8. Turn off heat and puree with an immersion blender or transfer to a standard blender and puree.
  9. Stir in remaining lemon juice and salt and pepper to taste.
  10. Spoon soup into bowls, serve garnished with remaining parsley and herbed goat cheese rounds.


Yields: 4 servings

Adapted from: Food Network



New York Strip with Grilled Corn and Avocado Salsa

On the way to meet the family for lunch one weekend, Jason asked what I loved most about cooking. It’s simple. I love to make a mess. I love prep. Chopping, cutting, mashing, processing. If I could get paid to chop herbs all day, I’d be in heaven.

And for the record: I hate cleaning up with the fire of a hundred thousand suns.

Corn has been on crazy sale lately, for as low as 10 ears for $1. There are very few things you can do to corn on the cob to make it even better than it is, but grilling is one of them. Another warm evening, another dinner on the grill.

Grilled Asparagus

I cut. I chopped. I minced. I juiced. I shucked. And this time I even grilled. Putting a rub or marinade on a steak isn’t something I’d normally do – I’m a sea salt and cracked pepper girl. But I added the rub and I liked it. It went well with the salsa. About that salsa…

In a single word? Awesome. It would be great on chips (which is how we handled the leftovers), fish tacos, or as Jason suggested, served in homemade eggrolls (Yum!). Be warned – if we’re coming to your house and need to bring munchies, we’re bringing a big bowl of this salsa and a bag of chips.

NY Strip Steaks with Grilled Corn and Avocado Salsa
For the salsa:
1 ear of sweet corn
1 clove garlic, minced
1 ripe avocado, cubed
2 Tbsp cilantro, chopped
2 green onions, thinly sliced
1/2 large jalapeno, seeded and chopped
1 1/2 Tbsp lime juice
Fresh ground black pepper

For the steaks:
2 NY strip steaks, at room temperature for 20-30 minutes
Olive oil
1/2 tsp paprika
1/4 tsp chili powder
1/4 tsp garlic powder
1/8 tsp ground cumin
1/4 tsp salt
1/4 tsp fresh ground black pepper

Soak the ear of corn in cool water for 15-20 minutes. Pat dry. Heat the grill to medium heat. Grill the corn in the husks, rotating 1/4-turn every 5 minutes until the husks are completely browned. Allow the corn to cool.

Cut the kernels off of the cob and place in a medium bowl. Add garlic, avocado, cilantro, jalapeno, green onions, lime juice, and toss to coat. Salt and pepper to taste.

Turn grill to high. Brush both sides of steak with olive oil. Combine rub ingredients in a small bowl and mix thoroughly. Coat the steaks with the rub. Grill until cooked to desired doneness, turning once half-way through (about 8 minutes total for ~11oz steaks at medium). Remove from the grill and let stand for 5 minutes. Top with salsa and serve.

Yields 2 servings
Adapted from Real Grilling by Jamie Purviance

Easy Grilled Asparagus
1 lb asparagus, washed and patted dry
Olive oil
Sea salt
Fresh ground black pepper

Toss asparagus with enough oil to lightly coat each piece. Season with a pinch of salt and several grinds of pepper. Place on the grill and cook 5-7 minutes, turning (more like rolling) once. Remove when the asparagus begins to brown.

Originally uploaded by Confections of a Foodie Bride.