prosciutto asparagus pizza

The key to this pizza is the Parmigiano Reggiano cheese topped with shaved asparagus tossed in olive oil with lemon zest scattered across pre-made pizza dough.



• 1 pound pre-made pizza dough
• Flaky sea salt, to taste
• 2 tablespoons crème fraîche
• black pepper, to taste
• about 6 medium stalks of asparagus, woody ends trimmed, shaved with a vegetable peeler
• 1 teaspoon olive oil
• 2 teaspoons of lemon zest
• 1 green onion stem, thinly sliced
• 1 cup of finely shredded parmigiano reggiano
• 2 thin slices of prosciutto, torn into bite-sized pieces
• 1/2 teaspoon red pepper flakes (optional)


1. Take out pre-made pizza dough one hour prior to prepping your ingredients.
2. After the pre-made dough has been out for about 45 minutes of the hour. Pre-heat your oven to 475° F (or based on the pre-made dough package instructions).
3.  Stretch the pizza dough into a circle as large as will fit nicely on your pizza baking pan. Sprinkle lightly with sea salt, focussing especially around the edges.
4. Spread a thin layer of crème fraîche over the dough, leaving about a one-inch from the edges and then top with a little cracked black pepper.
5. Place the shredded parmigiano reggiano on top of the pizza
6. In a medium mixing bowl combine the shaved asparagus, olive oil, lemon zest, green onions, red pepper flakes, and toss until well combined.
7. Spread the asparagus mixture over the cheese in a roughly even layer.
8. Place the pizza in the oven, and 3 minutes before the pizza is done remove pizza from oven and top with prosciutto and return to oven to finish cooking.

Note: If you like crispy cooked prosciutto add before cooking the pizza and if you don’t like the prosciutto cooked at all. Add after you remove it from the oven