White Pesto Pizza with Grilled Asparagus & Lemon

5 from 8 votes

This white pesto pizza is layered with grilled asparagus, creamy ricotta and burrata, and finished with bright lemon zest.

Prep Time30

Cook Time15

Total Time45

Course: Main Course

Cuisine: Italian

Keyword: pesto pizza, pizza with asparagus, white pesto pizza

Servings: servings

Calories: 176kcal

Preheat the Oven. Preheat oven to 500°F for at least 30 minutes.
If using a pizza stone, place it in the oven while it preheats so it gets very hot.
Grill the Asparagus. Toss trimmed asparagus with a light drizzle of olive oil and a pinch of salt.
Grill on an outdoor grill or grill pan over medium-high heat for 5–6 minutes, turning occasionally, until lightly charred but still vibrant green. Set aside.
Prepare the Dough. Divide the 1 pound of dough into 2 equal portions for medium pizzas (or keep whole for 1 large).
On a lightly floured surface, roll each portion into a 10–12 inch round. If the dough springs back, let it rest a few more minutes at room temperature.
Assemble the Pizza. Spread ¼ cup pesto onto each pizza, leaving a small border around the edges. Top with spoonfuls of ricotta and torn burrata Lay grilled asparagus across the pizza and drizzle lightly with olive oil.
Bake. Transfer pizza to the hot stone and bake for 7–8 minutes, until the crust is golden and edges are bubbling.
Finish and Garnish. Remove the pizza from the oven and immediately top with fresh lemon zest, basil leaves, red pepper flakes (if using) and flaky sea salt.

If you prefer to make your own pesto, my basil almond pesto would be fabulous here!
Let dough come fully to room temperature before stretching.
Preheat oven and pizza stone for at least 30 minutes.
Lightly grill asparagus until just tender with slight char before topping pizza.
This recipe is instructed for 2 medium sized pizzas, however you can make 1 large one as well.