We are big pizza lovers in this house and we love making pizza from scratch. This Goat Cheese, Pesto, and Asparagus Pizza is a bright, vegetable-forward alternative to a classic red-sauce pie — perfect for a fresh, vibrant homemade pizza night.
What’s on this pizza?
Basil pesto. This pizza uses a classic basil pesto as its sauce. Homemade pesto comes together quickly and stores well, making it useful for pizza, pasta, toast, sandwiches, and more.
Three goat cheeses. Using three goat cheeses gives the pizza layered flavor and texture: a firm aged goat cheese, a semi-soft goat cheese, and fresh goat cheese. Each lends a distinct character that elevates the pie.
Calabrian chili paste. A little crushed Calabrian chili adds heat and a fruity, tangy kick that complements the creamy goat cheeses and bright pesto.
Asparagus tips. Blanched asparagus tips provide a crisp-tender bite and vegetal freshness that pairs beautifully with pesto and goat cheese.
Finishing touches
After the pizza comes out of the oven, finish with a drizzle of high-quality extra virgin olive oil, a splash of aged balsamic vinegar, and a handful of mixed microgreens. These last-minute additions brighten the flavors and add freshness to each slice.
Cooking times and tips
Cooking time depends on oven temperature and whether you use a pizza stone. A pizza stone helps create a crisp, well-browned crust; if you don’t have one, preheat your baking sheet in the oven for five minutes before sliding the pizza on to it. Our oven reaches 550°F and, with a preheated pizza stone, pies typically cook in about 3–7 minutes. If your oven tops out at 450–500°F, expect slightly longer bake times. Watch for a golden-brown crust and bubbling center to know when the pizza is ready.
Pizza dough
For an authentic Neapolitan-style crust, plan ahead and try a dough that ferments overnight. If you need pizza the same day, use the one-hour dough included below for a quick, delicious crust that still has good chew and structure.
Enjoy!
We hope you enjoy this Goat Cheese, Pesto, and Asparagus Pizza. If you make it, we’d love to hear about it — leave a comment or tag @cooking_with_wine on Instagram.
Looking for similar recipes? Try other vegetable-forward or white-pizza options to vary your homemade pizza nights.
📖 Recipe
Goat Cheese Pesto and Asparagus Pizza
Ingredients
1-hour Pizza Dough (makes about 4–5 personal pizzas)
- 1 cup (237 ml) warm water
- 1 teaspoon honey
- 2 ¼ teaspoon active dry yeast
- ½ cup (65 g) olive oil
- 3 cups (408 g) all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon dried Italian herbs
For the pesto sauce
- ⅓ cup pine nuts
- 3 cloves garlic, halved
- 4 cups fresh basil leaves
- ½ cup extra virgin olive oil
- ½ cup grated Parmigiano-Reggiano
- 1½ teaspoon kosher salt
- 2 teaspoon lemon juice
For the toppings
- 12 asparagus tips (small, thin asparagus)
- ¼ cup fresh goat cheese
- ¼ cup semi-soft goat cheese
- ¼ cup aged hard goat cheese
- 2 tablespoons crushed Calabrian chili peppers
- ¼ cup mixed microgreens
- 1 teaspoon extra virgin olive oil (for finishing)
- 1 teaspoon aged balsamic vinegar (for finishing)
Instructions
1‑hour pizza dough
- In the bowl of a stand mixer fitted with a dough hook, combine warm water and honey. Sprinkle yeast on top and let sit 5–10 minutes until foamy.
- Add olive oil, flour, salt, and dried herbs. Mix on medium until a smooth dough forms (or mix and knead by hand on a lightly floured surface).
- Form a tight dough ball, lightly oil a large bowl, place the dough inside, cover with plastic wrap, and set in a warm place until doubled (about 1 hour).
- Punch down, divide into individual balls for each crust, wrap, and refrigerate until ready to use. Press or roll each ball into a round crust to your preferred thickness.
Make the pesto
- Toast pine nuts at 350°F for 5–8 minutes until lightly browned and fragrant, or toast in a skillet on the stove. Add toasted pine nuts to a blender or food processor.
- Briefly boil halved garlic cloves for 2 minutes, then add to the blender with basil and olive oil. Blend until smooth, then add cheese, salt, and lemon juice and blend to a thick, smooth pesto.
Prepare the toppings
- Bring a pot of salted water to a boil. Add asparagus tips and blanch for 1.5 minutes. Transfer to an ice bath to stop cooking, drain, and pat dry. The asparagus should remain crisp-tender.
- Break up fresh goat cheese and grate or shave the firmer goat cheeses; set aside.
Bake the pizza
- Preheat the oven to its highest setting (or 550°F) with a pizza stone if available. If using a baking sheet, preheat the sheet in the oven for 5 minutes; dust with flour so the pizza doesn’t stick.
- Spread a thin layer of pesto over each flattened dough (don’t saturate the dough). Top with the three goat cheeses, arrange asparagus tips, and add small spoonfuls of Calabrian chili paste.
- Bake for 3–7 minutes depending on oven heat. Look for a golden-brown crust and bubbling center.
- Remove from oven and finish with microgreens, a drizzle of extra virgin olive oil, and a splash of aged balsamic vinegar. Slice and serve.
Notes
If you have time, making a dough that ferments overnight (Neapolitan-style) will yield a more authentic crust. Baking time varies with oven temperature: our oven at 550°F with a pizza stone cooks pies in about 3 minutes; lower temperatures will require more time. Watch the crust for golden color and the center for bubbling to determine doneness.
Nutrition (per serving)
Calories: 738 kcal • Carbs: 54 g • Protein: 18 g • Fat: 51 g • Saturated Fat: 11 g • Sodium: 988 mg • Fiber: 4 g
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