As devoted pizza enthusiasts in our household, there’s nothing quite like the satisfaction of crafting a perfect pie from scratch. While classic red sauce pizzas hold a special place in our hearts, sometimes a culinary adventure calls for something different, something fresh and vibrantly green. This exceptional recipe for Goat Cheese, Pesto, and Asparagus Pizza is designed to do just that – offering a sophisticated, delightful spin on your traditional homemade pizza night, bursting with herbaceous aromas and a tantalizing blend of creamy and tangy flavors. Get ready to transform your kitchen into an Italian trattoria with this gourmet, veggie-focused masterpiece!
Why This Goat Cheese, Pesto & Asparagus Pizza Stands Out
This isn’t just another pizza; it’s a testament to how simple, high-quality ingredients can create an extraordinary culinary experience. What makes our Goat Cheese, Pesto, and Asparagus Pizza truly unique is its thoughtful combination of textures and flavors. We move beyond the ordinary tomato base to embrace the bright, fragrant notes of basil pesto, complemented by the rich, complex tang of three distinct goat cheeses. Fresh, crisp asparagus tips add a welcome crunch and earthy sweetness, while a touch of Calabrian chili introduces a subtle, zesty warmth. It’s a pizza that feels gourmet yet is surprisingly accessible for any home cook, perfect for impressing guests or simply elevating a weeknight meal.
The Stars of the Show: Key Ingredients Unveiled
Aromatic Basil Pesto: The Flavorful Base
At the heart of this vibrant pizza lies a generous layer of classic basil pesto. While store-bought pesto can work in a pinch, we highly encourage making your own. Homemade pesto is incredibly easy to prepare, taking just minutes, and the difference in freshness and flavor is simply incomparable. It allows you to control the quality of ingredients, from the fragrant basil leaves to the robust olive oil and salty Parmesan. Beyond pizza, a batch of homemade pesto is a versatile kitchen hero, perfect for tossing with pasta, spreading on toast or sandwiches, or even swirling into soups. Its bright, herbaceous profile provides the perfect counterpoint to the rich cheeses and savory asparagus on our pizza.
A Trio of Tangy Goat Cheeses for Unparalleled Depth
To truly elevate this pizza, we go beyond a single cheese, incorporating a trio of goat cheeses, each offering a unique flavor and texture profile:
- Hard Aged Goat Cheese: This variety introduces a sharper, nuttier flavor and a firm texture that melts beautifully, contributing a subtle savory depth to each bite. Any readily available hard aged goat cheese will work wonderfully.
- Younger Semi-Soft Goat Cheese: With its slightly milder tang and creamy consistency, this cheese provides a smooth, luscious element that contrasts with the firmer aged cheese and the crumbly fresh variety. It melts into delightful pockets of rich, velvety goodness.
- Fresh Goat Cheese (Chevre): Known for its bright, lemony tang and wonderfully soft, crumbly texture, fresh goat cheese adds a burst of freshness and a distinct lactic acidity that perfectly complements the pesto and asparagus. Its visual appeal also adds to the pizza’s gourmet presentation.
This carefully selected combination ensures a complex and harmonious flavor experience, far richer than any single cheese could provide.
Calabrian Chili Peppers: A Kick of Italian Spice
For those who appreciate a touch of heat, Calabrian chili peppers are an absolute game-changer. These Italian red peppers offer a distinct flavor profile—fruity and smoky with a vibrant, lingering heat that is less aggressive than some other chilies. We always keep a jar of these on hand, not just for pasta but because they are simply fabulous on pizza. Their unique spice beautifully cuts through the richness of the pesto and goat cheese, adding an exciting dimension to every slice. While we have our favorite brand (THIS one), any brand of good quality crushed Calabrian chili peppers will transform your pizza.
Crisp Asparagus Tips: For Freshness and Texture
With a focus on fresh, green ingredients, blanched asparagus tips are a natural choice for this pizza. Asparagus not only provides a beautiful splash of color but also adds a delicate crunch and a subtle, earthy flavor that pairs exquisitely with the basil pesto and tangy goat cheeses. Blanching the asparagus briefly before adding it to the pizza ensures that it remains crisp-tender and vibrant, avoiding any sogginess during baking. When choosing asparagus, look for firm, bright green stalks with tightly closed tips – a sign of freshness that will shine on your pizza.
The Grand Finale: Finishing Touches That Elevate
Just as important as the toppings baked onto the pizza are the elements added fresh out of the oven. These finishing touches are not mere garnishes; they are crucial flavor enhancers that bring the entire dish to life:
- High-Quality Extra Virgin Olive Oil: A drizzle of robust, fruity extra virgin olive oil over the hot pizza awakens all the flavors and adds a luxurious sheen. Quality truly makes a difference here.
- Aged Balsamic Vinegar: A light swirl of aged balsamic vinegar introduces a delightful sweet and tangy complexity, creating a perfect balance with the savory and piquant notes of the pizza.
- Mixed Microgreens: These delicate greens add a burst of fresh flavor, a subtle peppery bite, and an appealing visual elegance. They contribute a final layer of texture and brightness that rounds out the entire experience.
This combination of post-bake additions ensures a multi-dimensional flavor profile that will leave a lasting impression.
Mastering the Perfect Crust: Pizza Cooking Guidelines
Achieving that coveted crisp, perfectly cooked pizza crust at home is key to a truly outstanding pizza experience. The baking time for your pizza will depend significantly on your oven’s maximum temperature and whether you use a pizza stone or steel.
- High Heat is Essential: For a truly authentic, crispy crust, preheat your oven to its highest possible setting, ideally 500°F (260°C) or even 550°F (290°C). This intense heat cooks the pizza quickly, creating a beautifully blistered crust and perfectly melted toppings without drying out the dough.
- The Pizza Stone Advantage: We wholeheartedly recommend using a pizza stone or steel. These tools absorb and retain heat, mimicking a traditional brick oven by providing a direct, high-temperature cooking surface for the bottom of your pizza. Preheat your pizza stone inside the oven for at least 30 minutes (or even an hour) before baking. At 550°F, our pizzas typically cook in a remarkably short 3-5 minutes.
- No Stone? No Problem: If you don’t have a pizza stone, you can still achieve a crispier crust. Simply place your metal pizza pan or baking sheet in the oven while it preheats for at least 5 minutes. This preheated surface will give your crust a head start, preventing a soggy bottom.
- Watch, Don’t Just Time: Oven temperatures vary. Regardless of your setup, it’s crucial to watch your pizza closely as it bakes. Your pizza is ready when the crust achieves a beautiful golden-brown color and the center is bubbling vigorously. This visual cue is far more reliable than a strict timer.
By following these guidelines, you’ll be well on your way to a perfectly crisp and delicious homemade pizza crust every time.
Choosing Your Canvas: The Pizza Dough Decision
The foundation of any great pizza is its dough, and your choice here can dramatically influence the final result. We offer two fantastic options, catering to both the enthusiast and the time-conscious cook:
- The Neapolitan Pizza Dough Experience: If you dream of a pizza crust that rivals those found in Italy – light, airy, with a beautiful chew and characteristic bubbly texture – then our Neapolitan Pizza Dough Recipe for the Perfect Crust is for you. This recipe requires a bit of foresight, as it benefits from being made one day in advance to allow for a slow fermentation that develops incredible flavor and texture. The extra planning is undeniably worth it for that authentic, restaurant-quality crust.
- The Convenient 1-Hour Pizza Dough: For those days when time is of the essence but you still crave homemade goodness, our quick 1-hour pizza dough recipe (detailed in the recipe card below) is a lifesaver. This dough is designed for speed and simplicity, delivering a delicious and workable crust that holds up beautifully to our flavorful toppings. While it won’t have the same complex depth as a slow-fermented Neapolitan dough, it’s a fantastic, reliable option for quick weeknight dinners.
Whichever dough you choose, remember that working with pizza dough is a tactile art. Don’t be afraid to stretch, press, and handle it. A lightly floured surface and warm hands are your best friends in creating your perfect pizza base.
Pro Tips for a Perfect Pizza Every Time
- Don’t Overload: While it’s tempting to pile on the toppings, a lighter hand ensures the crust cooks properly and each ingredient’s flavor shines through.
- Quality Ingredients: Using fresh, high-quality ingredients, especially for your pesto and cheeses, will make a noticeable difference in the final taste.
- Thin Layer of Sauce: Spread the pesto thinly across the dough. Too much sauce can make the crust soggy and overpower the other flavors.
- Preheat Thoroughly: Give your oven, and especially your pizza stone or pan, ample time to reach the desired high temperature. This is crucial for a crisp crust.
- Prepare Toppings in Advance: Have all your cheeses grated and asparagus blanched and dried before you start assembling the pizza. This makes the process smooth and quick.
- Watch, Don’t Clock: Every oven is different. Pay attention to the visual cues – golden crust, bubbling cheese – rather than sticking rigidly to a timer.
Serving Suggestions and Perfect Pairings
This Goat Cheese, Pesto, and Asparagus Pizza is a star on its own, but it also pairs beautifully with a few simple accompaniments. A crisp green salad with a light vinaigrette makes for a refreshing side, balancing the richness of the cheese. For a complete meal, consider serving it with a chilled glass of Sauvignon Blanc or a light-bodied Pinot Grigio, which complement the herbaceous and tangy notes perfectly. Fresh fruit or a simple fruit salad can also make for a lovely dessert, rounding out a delightful meal.
Frequently Asked Questions (FAQ)
- Can I use store-bought pesto? Yes, you absolutely can for convenience. Just make sure to choose a good quality brand for the best flavor. However, homemade pesto truly elevates this dish.
- Are there any substitutions for the goat cheeses? You can certainly experiment! Feta cheese offers a similar tang, or you could use mozzarella and a sprinkle of Parmesan for a milder flavor. The trio of goat cheeses provides a unique depth, so trying to replicate that with other cheeses might be challenging but still delicious.
- Can I use other vegetables? Absolutely! This pizza is wonderfully versatile. Spinach, thinly sliced zucchini, cherry tomatoes, or even roasted red peppers would be delicious additions or substitutions. Adjust blanching times as needed.
- Is this recipe vegetarian? Yes, this recipe is naturally vegetarian, making it a fantastic option for meatless meals.
- Can I prepare any part of this recipe in advance? Yes! The pesto can be made a few days ahead and stored in the fridge. Our Neapolitan pizza dough requires advance preparation, and even the 1-hour dough can be made a few hours ahead and kept in the fridge. Blanched asparagus can also be prepped and stored for a day.
Get Ready to Bake and Enjoy!
We are incredibly excited for you to try this delightful recipe for Goat Cheese, Pesto, and Asparagus Pizza. It’s a testament to fresh ingredients, balanced flavors, and the joy of homemade cooking. We’re confident it will become a new favorite in your pizza rotation, bringing a touch of gourmet elegance to your table. If you give it a try, we would absolutely love to hear from you! Please leave us a comment below to share your experience, or tag us on Instagram @cooking_with_wine. Your feedback and culinary adventures inspire us every day!
Explore More Culinary Adventures
If you’ve fallen in love with the fresh flavors and homemade charm of this pizza, we invite you to explore more of our unique and delicious recipes. Each one is crafted with passion and designed to inspire your next culinary creation:
- Truffle Mushroom White Pizza
- Summer Pasta (Pasta D’Estate)
- Roasted Red Pepper Pesto and Mozzarella Babka
- Cherry Tomato Garlic Basil Risotto
📖 Recipe
Goat Cheese Pesto and Asparagus Pizza
Pin Recipe
Ingredients
1-hour Pizza Dough (makes about 4-5 personal pizzas)
- 1 cup (237ml) warm water
- 1 teaspoon honey
- 2 ¼ teaspoon active dry yeast
- ½ cup (65g) olive oil
- 3 cups (408g) all purpose flour
- ¼ teaspoon salt
- 1 tablespoon Italian herbs, dry
For the Sauce
- ⅓ cup pine nuts
- 3 cloves garlic – halved
- 4 cups fresh basil leaves
- ½ cup extra virgin olive oil
- ½ cup Parmigiano Reggiano, grated
- 1.5 teaspoon kosher salt
- 2 teaspoon lemon juice
For the Toppings
- 12 asparagus tips (small, thin asparagus)
- ¼ cup fresh goat cheese
- ¼ cup semi-soft goat cheese
- ¼ cup aged, hard goat cheese
- 2 tablespoon crushed Calabrian chili peppers (Italian red pepper paste/sauce)
- ¼ cup mixed microgreens
- 1 teaspoon extra virgin olive oil
- 1 teaspoon aged balsamic vinegar
Instructions
1-hr Pizza Dough (makes 4 12-inch pizza crusts)
- To make the 1-hr dough, in the bowl of a stand mixer with a dough hook, add the honey and warm water and mix. Sprinkle the yeast on top and let it sit for 5-10 minutes until it begins to bloom and appear foamy.
- Next, add the oil, flour, salt and herbs and begin mixing on medium. Mix until the contents are completely incorporated and the dough forms a smooth ball around the hook (alternatively, mix by hand and knead on a lightly floured surface until smooth).
- Form the dough into a fairly tight ball and drizzle a small amount of olive oil into a large bowl. Add the dough ball to the bowl, cover with plastic wrap and set aside. Place the bowl in a warm place, such as an oven with the light on, until the dough has doubled in size (this will take about 1 hour).
- Once doubled, punch the dough down and divide into individual balls for each crust. Wrap each with plastic wrap and place in the fridge until ready to use. When ready, press your dough into a round crust to your preference of thickness.
Make the Pesto Sauce
- First, toast the pine nuts in the oven for 5-8 minutes at 350°F on a sheet pan or until they just start to turn brown. Alternatively, you can do it in a pan on the stove for a few minutes until the pine nuts start to turn brown and become fragrant. Put the pine nuts into the blender.
- Bring a small pot of water to a boil and put your halved garlic cloves in for 2 minutes. Remove the garlic and put into the blender with the pine nuts. Add the basil leaves and olive oil and blend until smooth. Add the cheese, salt, and lemon juice and continue to blend. You should have a thick, smooth pesto at this point.
Prepare the Toppings
- For the asparagus, bring a small pot of water to a boil and add some kosher salt (about 1 tablespoon for a quart of water). Once the water is boiling, add the asparagus tips for 1.5 minutes. Remove the asparagus to ice water and shock to stop the cooking process. The asparagus should still be crisp and not soft. Drain the asparagus and dry on paper towels and set aside.
- Break up the fresh goat cheese and grate or peel the harder goat cheeses and set aside.
Bake the Pizza
- Preheat your oven to the hottest bake setting (or 550°F / 290°C) and if you have a pizza stone, use it. If not, prepare a pan/cookie sheet by putting it in the oven for 5 minutes before making your pizza and then sprinkling a tablespoon of flour on the pan so the pizza won’t stick.
- To each flattened pizza dough, add enough pesto for a fairly thin layer (you want to cover the crust but you don’t want to saturate the dough) and build the pizza from there, adding the cheeses, asparagus, and chili paste. The microgreens, olive oil, and balsamic vinegar go on after the pizza is done.
- Once you assemble your pizza (go light on the sauce) put it in the oven for 3-7 minutes (see note). When done, you will see browning on the crust and the middle of the pizza should be bubbling.
- Remove from oven, add the microgreens, olive oil, and balsamic vinegar and cut and serve.
Video
Notes
The cook time on your pizza will depend on your oven temperature. Our oven reaches 550°F (290°C) and we use a pizza stone, allowing our pizza to cook within approximately 3 minutes. Watch your pizza closely as it bakes. Once the crust develops a beautiful golden-brown color and the center is bubbling enticingly, your pizza is perfectly done.
Nutrition
Carbohydrates: 54g
Protein: 18g
Fat: 51g
Saturated Fat: 11g
Polyunsaturated Fat: 7g
Monounsaturated Fat: 30g
Cholesterol: 19mg
Sodium: 988mg
Potassium: 290mg
Fiber: 4g
Sugar: 3g
Vitamin A: 1497IU
Vitamin C: 7mg
Calcium: 204mg
Iron: 6mg
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