Who doesn’t love spring when asparagus heralds the season with its crisp, fresh taste? A spring pizza bianca with asparagus, ricotta, and lemon zest is perfect for enjoying these wonderful vegetables.
There’s something magical about the combination of creamy ricotta, delicate asparagus, and the scent of lemon zest. The mozzarella provides the perfect melted cheese topping for the dish.
This pizza isn’t like the red ones we’re used to, it’s white and lighter — perfect for spring. The crispy base and fresh toppings make it a favorite even on warm days.
The pizza is quick to make but gives the impression that a bit more time and love went into the preparations. You can vary the toppings with the season’s fresh ingredients, but asparagus and lemon truly give it a unique character when they’re in season.
Variants & Tips
- Add slices of prosciutto after baking for a bit of salty meat richness.
- Try using different types of cheese, like gorgonzola, for a different flavor profile.
- For a vegan version, use vegan cheese and creamy tofu instead of ricotta.
Serving Suggestions
- Serve with a simple green salad with vinaigrette.
- A chorizo salad with grilled peppers pairs wonderfully as a colorful side dish.
Frequently Asked Questions
Can I prepare the pizza dough in advance?
Yes, the pizza dough can be made 2 days ahead and stored in the refrigerator. Bring it to room temperature 1 hour before use.
How do I store leftovers?
Store pizza leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven for the best results.
Can I use a different type of base than regular wheat dough?
Absolutely! Try using whole grain dough or a gluten-free base to suit more dietary preferences.
Can I freeze the pizza after baking?
It is not recommended to freeze this pizza after baking as the mozzarella may change texture. It’s best enjoyed fresh.
What can I use instead of basil?
Arugula or spinach are great alternatives that provide a nice peppery flavor.
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