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Spring Pizza with Asparagus and Prosciutto

Enjoy the best of spring produce with this easy and elegant asparagus-prosciutto pizza that’s on the table in under 25 minutes.

Serves 4
Ready in 22 mins
Prep time 10 mins
Cooking time 12 mins
572 calories per serving


> 1/2 bunch thick asparagus, trimmed
> 2 tbsp olive oil, divided
> 1 lemon, halved
> 1 (13.8 oz) can refrigerated pizza crust dough
> 1 (4 oz) pkg Montchevre Goat Cheese
> 1/2 cups shredded part skim mozzarella cheese
> 4 large eggs
> 1 (3 oz) pkg Fratelli Beretta Prosciutto
> 1 cup arugula


Preheat oven to 400°F. Lay an asparagus spear on a cutting board. Using a vegetable peeler, start from the end of asparagus spear and shave into long strips. Repeat with remaining asparagus. In a medium bowl, toss shaved asparagus with 1 tbsp oil and the zest from 1 lemon half. Season with salt and pepper.
Brush a rimmed baking sheet with remaining 1 tbsp oil. Unroll the dough onto prepared baking sheet. Microwave the goat cheese on high 30 sec., until soft. Spread goat cheese onto dough, leaving a 1-inch border. Top with the mozzarella and shaved asparagus.
Bake pizza 6 min. Carefully remove pizza from oven. Crack the eggs directly onto pizza, spacing evenly. Bake 6–7 min. more, until eggs are cooked to desired doneness. Top pizza with the prosciutto and arugula. Zest remaining lemon half over pizza. Serve immediately.

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