asparagus and gruyere cheese pizza
  • pizza dough - I usually use a pre-made pizza dough from Whole Foods or Trader Joes
  • cornmeal and all-purpose flour for dusting
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 7-10 asparagus stalks, woody ends discarded, and spears thinly sliced on the diagonal - I would recommend using thinner asparagus stalks as opposed to the thicker ones. I used 7 stalks as my dough was not that large, you may want to use more if your dough is larger.
  • ¼ to ½ cup shredded gruyere cheese - I used ½ cup
  • ½ to ¾ cup shredded mozzarella cheese - I used ¾ cup as we like our cheese
  1. Get out a small bowl and add in the 1 tablespoon extra-virgin olive oil and 1 clove of minced garlic and stir to combine. I usually do this a bit earlier so that the oil absorbs the flavor of the garlic.
  2. Preheat the oven to 475 degrees.
  3. Dust a large rimmed baking sheet with some cornmeal. The corn meal helps to keep the pizza dough from sticking to the pan, and also helps to make the pizza crust a bit more crunchy. If you have a pizza stone, then go ahead and use that, I don't own one, so I always just use my rimmed baking sheet.
  4. Wash your asparagus stalks and break off and discard the tough ends. Slice the asparagus stalks on a diagonal. I made about 3 slices per stalk.
  5. On a floured work surface roll out the dough into a rectangular shape. I also take the dough and stretch it out with the back of my hands and knuckles, rotating it and working along the edges. A thinner dough works better here, so try and get it on the thinner side.
  6. Throw the dough onto your prepared baking sheet.
  7. Take your garlic oil and brush it on the dough making sure to get the edges of the dough as well, as this helps to crisp up the crust. If you're not a fan of garlic, you can just use regular olive oil. If you have a larger crust, then just add another tablespoon of olive oil and mince another garlic clove.
  8. Arrange the asparagus slices on the dough, making sure to spread them out evenly and to leave room for the crust.
  9. Sprinkle on the gruyere cheese. I used ½ cup, but you can use less.
  10. Sprinkle on the mozzarella cheese. I used ¾ cup, but you can use more or less.
  11. Bake the pizza until crust is golden brown and the cheese is melted and bubbling, approximately 10-13 minutes.
  12. Slice it up and serve with your favorite salad or vegetable. We served this up with some kale and ricotta salata salad.
Recipe by Marin Mama Cooks at