• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1/3 Pizza dough recipe*
  • 4 Tbsp Pesto
  • 6 Asparagus spears, cut into thirds
  • 2 thinly sliced onion rounds (Texas 1015 is the house-fave)
  • 1 handful baby arugula
  • 1/4 cup Parmigiano-reggiano, grated
  • Olive oil


  • * I used Rachael Ray's pizza dough recipe, which yields 3 pizzas
  • Preheat oven to 500 degrees.
  • Stretch the pizza crust onto a greased baking sheet, silpat mat, or pizza stone.
  • Spread pesto over the crust, leaving an inch around the edges.
  • Toss chopped asparagus and onion slices with enough pesto to coat and spread toppings evenly over the crust.
  • Brush the edges of the crust with olive oil and place into oven for 10 minutes or until crust is golden brown.
  • Add arugula leaves and sprinkle with parmigiano-reggiano and enjoy!


Categories: Pizza 

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