Spring Pizza with Pesto, Asparagus and Fresh Lemon Zest

Get ready for spring dinners with this spring pizza with pesto, grilled asparagus and fresh lemon zest and basil, that can be made on a pizza stone or outdoor grill.

If you asked me what my last pizza on earth would be, well it would have red sauce on it, no question about that. I’m a Brooklyn girl, so thin red sauce pizza is in my blood. I grew up with very strict orders that have been since engraved into my being. Thin crust, red sauce and don’t even think about putting pineapple on it. Ever. Nope.

Though once in a blue moon, I crave a good cheese pizza. This spring pizza with pesto and asparagus hit that spot.

Perfect for a spring or summer dinner, it’s light enough and might I add, fabulous cold too. I mean, who doesn’t love cold pizza. And, bonus,  can be whipped in minutes.

I’ve talked about pizza before, but just to reiterate a few of my favorite pizza tips:

• Whether you are using a pizza stone/steel, grill or baking sheet..get it very hot! I like to leave the oven on at least 500 degrees Fahrenheit to be sure the pizza will cook fast and evenly.
• Let your dough rest at room temperature. Truth: we buy our pizza dough. It’s a few dollars and saves time of making your own. But stores often keep it refrigerated, so place your dough on a floured plate or cutting board for at least 30 minutes before rolling out.  If you do want the adventure of making your own pizza dough, here’s a wonderful homemade pizza dough recipe.
• Thin edges or bubbly edges? I like a thin crust pizza that has a nice crusted, bubbly edge..if that makes sense? If you like it all evenly thin, then use a rolling pin to knock out all the air bubbles when rolling. If you like a more puffed edge like I do, then use your fingers and hands to stretch the dough out.

How did we make this pizza so incredibly quick to whip up? Well thanks to grilling weather, we are grilling everything and batches of it, including asparagus. The one here is leftover grilled asparagus from dinner the night before, but you can use any leftover grilled vegetables you have.

Also <gasp> I used store bought pesto, but if you insist on making your own, I have a fabulous homemade basil almond pesto that would be amazing here!

And if you’re looking for another way to use up seasons bounty, this flatbread pizza with market vegetables looks outstanding!