Print Recipe
5 from 1 vote

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.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian
Servings: 2 pizzas


  • 1 pound pizza dough at room temperature
  • 1/2 cup pesto
  • 1/2 cup ricotta cheese
  • 8 ounces buratta cheese or 2 medium sized balls of cheese
  • Grilled asparagus hard ends removed
  • Olive oil
  • Zest of 1 lemon
  • Small bunch of fresh basil leaves
  • Red pepper flakes for garnish
  • Flaky sea salt for garnish


  • Pre-heat oven to 500 degrees for 15 minutes and if using a pizza stone, place it in the oven so it gets hot. You can also make this on the grill.
  • If using the whole pound of dough, you can either divide it into 2 balls for medium sized pizza or roll it out into 1 large pizza.
  • Roll out pizza dough to about 10-12 inches in diameter, by pinching your fingers in the middle and using your hands to roll out the dough. If it bounces back, it may still be a bit too cold so leave it at room temperature for a few more minutes.
  • Once dough is rolled out, spread a thin layer of pesto between the 2 pizzas and top with spoonfuls of ricotta cheese. Tear off pieces of buratta cheese and scatter them on the pizza along with asparagus and a drizzle of olive oil.
  • Cook pizzas on pizza stone for about 7-8 minutes until the edges bubble up and garnish with lemon zest, basil leaves, red pepper flakes and coarse sea salt.


If you prefer to make your own pesto, my basil almond pesto would be fabulous here!
This recipe is instructed for 2 medium sized pizzas, however you can make 1 large one as well!