July 31, 2019

Tony’s Trending Recipe: Asparagus Pizza

It’s just about that time of year for Asparagus. I have made this recipe using all types of asparagus such as white, pencil, purple passion, Mary Washington’s and Jersey types. This is one of my favorite pizzas and I’ve used it in competition. It’s super delicious. Enjoy.

Author: Pizza Today
Recipe type: pizza


  • 1 9- to 13-ounce dough ball
  • 7 ounces whole milk shredded mozzarella
  • 6 asparagus (trimmed to 5½ inches, blanched then sautéed in olive oil, salt & black pepper
  • 6 5-ounce slices smoked pancetta
  • Pinch crushed red pepper
  • ½ 1-ounce graded Asiago cheese
  • Lemon wedge


  1. Preparing your asparagus, blanch asparagus. You want to make sure your asparagus is still firm so do not blanch too long. Depending on how thick the asparagus is will determine the length of time to blanch.
  2. Transfer your asparagus into an olive oiled sauté pan on medium heat.
  3. Sauté asparagus for 2 minutes and season with sea salt and pepper.
  4. Let cool and set aside.
  5. Once cooled wrap each asparagus with pancetta.
  6. Shape and stretch your dough into a 12-inch circle.
  7. Evenly place your mozzarella over your pizza leaving a ¼-inch border.
  8. Place your pancetta wrapped asparagus in a star pattern.
  9. Carefully place your pizza in the oven.
  10. Carefully take your pizza out of the oven when ready.
  11. Cut into six slices in between each asparagus.
  12. Top your pizza with a drizzle of olive oil, grated Asiago, crushed red pepper and a squeeze of lemon.
  13. Serve.

RESPECTING THE CRAFT features World Pizza Champion Tony Gemignani, owner of Tony’s Pizza Napoletana in San Francisco and Pizza Rock in Sacramento.  Tony compiles the column with the help of his trusty assistants, Laura Meyer and Thiago Vasconcelos. If you have questions on any kitchen topic ranging from prep to finish, Tony’s your guy. Send questions via Twitter @PizzaToday, Facebook (search: Pizza Today) or e-mail and we’ll pass the best ones on to Tony.