Asparagus and Ricotta Pizza

from 1 votes

Shaved Asparagus and Ricotta Pizza

It’s about time spring made its much-anticipated debut in New York City. Temperatures are just starting to creep up into the 40s, and dare I jinx it, but we may even have a 50-degree day on the horizon. With a change of the seasons comes new beginnings, and I’ve been keeping extra busy with a fun and challenging weeknight endeavor that’s way outside my comfort zone of cheese, carbs and chocolate.

Fire up those Excel engines because yours truly is wading her way through the wide world of Business Fundamentals & Tactics, the first-ever business program organized by New York City entrepreneur society General Assembly along with knowledge partner McKinsey & Company. Long story short, I’ve gone from crunching on Homemade Samoas Girl Scout Cookies while dealing with numbers in the form of teaspoons and cups, to crunching out cumulative revenue formulas while building financial models to map key metrics of proposed businesses.

Shaved Asparagus and Ricotta Pizza

I love a good challenge and am excited to be learning critical concepts about business models, market analysis, quantitative research methods and so much more. My fellow students and I are chronicling our journeys over on Tumblr, so check out my Course Reflections blog for more details. (Note: My case study for the course is based on the USPS business model, so if mail delivery really gets you going, prepare to fall in love.)

Know what else is new? This recipe for easy homemade Asparagus and Ricotta Pizza, which just about screams “spring” with every creamy, veggie-packed bite. Shaving the asparagus into thin ribbons makes for a quick bake time, and the ribbons also lend themselves well in salads starring leafy greens or your favorite grains. But there’s one more touch to take this pizza to all new homemade heights …

Ricotta lovers rejoice! You can now whip up batch after batch of your favorite cheese with just two ingredients and a few simple tips on technique. Grab 8 cups whole milk and 2 cups buttermilk and then fire up the flames for easy, cheesy homemade ricotta that’s perfect for spreading atop pizza, slathering on crostini or layering in lasagna.

Shaved Asparagus and Ricotta Pizza

Shaved Asparagus and Ricotta Pizza

Shaved Asparagus and Ricotta Pizza

Shaved Asparagus and Ricotta Pizza

Craving more? Sign up for the Just a Taste newsletter for a fresh serving of content delivered every week to your inbox! And stay in touch on Facebook, Twitter and Pinterest for all of the latest updates.


Asparagus and Ricotta Pizza

Add a pop of color and flavor to your dinner table with easy, cheesy Asparagus and Ricotta Pizza.
Author: Kelly Senyei
4 from 1 vote
Shaved Asparagus and Ricotta Pizza
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 6 servings


  • 1 pound store-bought or homemade pizza dough
  • Cornmeal, for dusting baking sheet
  • Olive oil
  • 1 1/3 cups fresh ricotta
  • 1/4 cup shredded parmesan cheese
  • 2 cloves garlic, minced
  • 2 Tablespoons chopped fresh flat-leaf parsley
  • 1 pound asparagus (medium thickness)
  • Lemon, for garnishing


  • Preheat the oven to 500ºF.
  • Roll out the pizza dough on a lightly floured surface until it is roughly 12 inches wide and 1/4-inch thick. (See Kelly's Notes.)
  • Invert a baking sheet and sprinkle it liberally with cornmeal. Transfer the dough to the baking sheet then brush the dough lightly all over with olive oil.
  • Combine the ricotta, parmesan cheese, garlic and parsley. Season the cheese mixture with salt and pepper to taste.
  • Using a vegetable peeler, shave the asparagus length-wise into thin ribbons. (There's no need to remove the tough ends first, as you can use them to more easily grip the asparagus as you peel them. Just make sure not to shave off any of the tougher part.) In a small bowl, toss the ribbons with 2 teaspoons of olive oil.
  • Spread the cheese mixture all over the pizza, leaving a 1/2-inch border around the edges, then evenly distribute the asparagus ribbons on top of the cheese.
  • Bake the pizza for 10 to 12 minutes, rotating it half-way through, until the crust is fully baked and golden brown. Remove the pizza from the oven to a cutting board, drizzle it with fresh lemon juice, and slice and serve.

Kelly's Notes:

  • The pizza dough can be rolled into any desired shape, including round, rectangular or free-form, for a more rustic look.
  • You can use a pizza stone in place of the inverted baking sheet.
  • Oven temperatures and positions may vary, so make sure you are baking your pizza on the middle rack and check it frequently.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 314kcal, Carbohydrates: 41g, Protein: 15g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 30mg, Sodium: 661mg, Potassium: 217mg, Fiber: 2g, Sugar: 6g, Vitamin A: 960IU, Vitamin C: 6.4mg, Calcium: 184mg, Iron: 4mg


Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!

This post may contain affiliate links.

Recipe by Kelly Senyei of

Feeling social?

Share this recipe!


Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

This post may contain affiliate links.

4 from 1 vote

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I haven’t used the shaved asparagus before but have used asparagus pieces on a veggie pizza using Boursin as a base. Delicious! I now now must try the ricotta recipe.

  2. This looks wonderful and quick to make. I’m going to use this recipe for an upcoming “finger food” event.

  3. Ich denke riccota Pizza mehr essen delicius damit auf mehr Leute mögen es. Fast auch mehr Menschen essen täglich, weil echte große Weinprobe Pizza zu Mittag.

  4. This looks like a great tasting pizza, it is a real shame that modern fast food restaurants have turned Pizza into big greasy slices of saturated fat, this uses real ingredients, and takes pizza back to basics, which i love! thanks for sharing…

  5. You inspired me. A few days after I read this pizza idea, I was struggling to come up with an idea for supper. I ended up using a tortilla, topped with shredded Mexican cheese, steamed skinny asparagus, and veggie pepperoni. Then a day or so later, I fixed store-bought perigees and topped them with more steamed skinny asparagus and shaved celery. It was easy and delicious. Thanks to you I have new ideas in my cooking bag of tricks.

  6. I have two brand new tubs of ricotta and a fresh bunch of asparagus in my fridge as I type – This is totally getting made next week. Totally!

  7. So I have been pretty much waiting since the end of last asparagus season for the beginning of this asparagus season. My world kind of revolves around asparagus, you see. I can’t wait to try this!

  8. superbe pizza ! j’aime beaucoup les asperges et je note votre recette pour la refaire
    merci beaucoup
    enjoy !

  9. I have been wanting to try ricotta on pizza and as soon as the wild asparagus starts this spring, I will be making this!

  10. Good luck in your business studies, believe me it’s one of the best things you can do for yourself (business grad speaking here..)
    Your pizza looks beautiful, great idea to shave asparagus!

  11. What a great idea shaving the asparagus. I think I need to give it a try. And wow this is a great pizza!

  12. What a gorgeous looking pizza! I love the shreds on top – it makes me want to take my teeth and sink right in!

  13. I LOVE how fresh and green this pizza looks, Kelly. It is perfect for spring! Business classes sound fun…kinda. LOL. Good for you for taking them!

  14. You’re amazing for taking business classes. I way overdue for those lessons. Also, I love the shaved asparagus on this pizza.

  15. This is such a creative way to cook with asparagus (which, I happen to LOVE!). I would love to try making a vegan version of this using tofu ricotta “cheese.” I am thinking that it would be GOOD!

  16. I never thought about shaving asparagus! Great idea – can’t wait to try this. You have such creative recipes!
    PS I loved your book and it was so helpful with setting up my blog. Thanks!

  17. Gorgeous. This pizza is gorgeous. The asparagus peeled is brilliant and you go girl with all that financial stuff! I minored in bus entrepreneurship in college and the financial classes were the worst for me!

  18. This looks so amazing! Ricotta on pizza is phenomenal, and I love that you added asparagus.
    P.S. I drool every time I come on your site looking at that melty, dripping chocolate. Mmm!

  19. This pizza screams spring time! And I can only imagine how refreshing it would taste with a glass pinot noir.

  20. love this use of asparagus!

    because I’m a texture nut, I’d dip the asparagus in EVOO & a bit of lemon, then sprinkle some whole wheat panko crumbs on top – a little crunch would be divine against the soft veggies and creamy cheese! great share :)

  21. Oh my YES. This is one of my favorite spring combinations for pizza — I can’t wait to make it again this year!

  22. Green and white pizza, the key to my heart! Lovely. Best of luck with your class, Excel makes me break out in a cold sweat : )

  23. This is stunning, Kelly! I love tons of veggies on pizza. So glad I now know how to load one up with asparagus. This is wonderful!

  24. This looks divine! The tip about shaving the asparagus into ribbons is total genius! My favorite pizza in Japan (yes, Japan) was an asparagus + bacon pizza. I like your asparagus ribbons, and might just try it with bacon.