Asparagus Pizza Recipe: On the Baking Steel

asparagus pizza

Last week, Chef Craig Hastings, from Kirkland Tap & Trotter, came by the Baking Steel test kitchen for a pizza session. He had a few ideas in mind, the first being an asparagus pizza recipe. We are in the middle of asparagus season, so I thought this was a great idea, it would be the perfect time to share the recipe with all of you. It was time to preheat the Baking Steel, and prep the ingredients.

After stretching the dough out, it was time to layer the pie. First up, Craig spread ricotta over the surface of the dough. Next, he added white and purple asparagus which was coated with roasted garlic oil. Lastly, a little parsley garnish before launching the dough onto the Baking Steel. 

After a few minutes on the Baking Steel, using the broiler method, our pizza was done. We added balsamic...took a few pictures, and it was time to slice & test the results. 

Amazing. Craig know's his stuff. The ricotta added a creamy flavor and the asparagus and balsamic flavors complimented each other beautifully, as I knew they would. I would without a doubt recommend trying out this recipe for your next pizza night. 

pre launch asparagus pizza



4 oz. fresh Ricotta cheese

7 or 8 stalks Purple & White Asparagus lightly coated with roasted garlic oil.

Parsley for garnish

Olive oil

3 or 4 garlic cloves

Balsamic Glaze (reduced balsamic vinegar)


1. Preheat your oven to 500 F with your Baking Steel on the second to highest rack.

2.To make the roasted garlic oil, smash and peel garlic and roast in oven with olive oil. Remove and and coat asparagus, put aside.

3. Stretch or roll out dough into a 12 inch round, place on a lightly lubricated peel, semolina or flour works best.  Give the dough a little "jerk" to be sure dough is loose. Continue doing this throughout the pizza making process.

4.Distribute Ricotta cheese over the entire surface, leaving about 1/2 inch around the border.

5.Place lightly coated asparagus over the top. Remember less is more, you want your dough to cook thoroughly. Garnish with parsley and sprinkle olive oil around perimeter.

6.Launch on to hot Baking Steel and bake on convection for 4 minutes.  Reach in and give it a little spin, switch oven to broil for remaining two minutes.  

7. Remove carefully, slice and serve.


asparagus pizza on a Baking Steel

Print Friendly and PDF