Asparagus & Goat Cheese Pizza with Red Pepper Pesto

Name: Asparagus & Goat Cheese Pizza with Red Pepper Pesto
Yield: Makes one 12-inch (30-cm) pizza; serves 2–4
Ingredients: One 9-oz (250-g) ball NY Style Pizza Dough or Whole Wheat Pizza Dough; Semolina flour, for dusting; Kosher salt and freshly ground pepper; 2 teaspoons extra-virgin olive oil, plus more for brushing and drizzling; ½ lb (225 g) asparagus, tough woody ends removed; ⅓ cup (80 ml) Roasted Red Pepper Pesto; ¾ cup (90 g) shredded low-moisture mozzarella cheese; 4 oz (90 g) crumbled goat cheese

Preparation info

Makes one 12 inch pizza; serves
2–4

Difficulty
Easy

Appears in

Williams Sonoma Pizza

By Williams Sonoma

Published 2024

About

Roasted red pepper pesto is an easy way to add flair to this vegetarian pizza. When asparagus isn’t in season, try other vegetables, like roasted or grilled eggplant, chopped baby spinach, or cherry tomatoes.

Ingredients

½ lb (225 g) asparagus, tough woody ends removed
2 teaspoons extra-virgin olive

Pizza
Vegetarian

Method

Position an oven rack in the middle of the oven and place a pizza stone on the rack. Preheat the oven to 550°F/290°C (or as high as it will go). Once the oven has reached 550°F/290°C, let the stone continue to heat for 15–30 minutes longer, without opening the door.

Bring a sau