Shaved asparagus pizza from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 109) by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TheresaH on April 16, 2026

    I honestly thought the flavor profile would be too simple but this surprised me. It’s delicious and with the rushed pizza dough recipe, not too hard to throw together.

  • stephanie_frj4st on March 11, 2026

    Love this pizza! I have adapted it over time but time and time again go back to these toppings

  • Kinhawaii on April 06, 2023

    Yummy! Our asparagus was thin & so it was a little fiddly to use the peeler. I thought it was a little salty so will sprinkle it on next time- this time I ate it with a lot of arugula on top.

  • snoozermoose on December 06, 2021

    This is my favorite pizza ever! The combo of the tender slightly charred asparagus, the sharp scallions, and the cheese is mind-blowingly good. Best recipe in the book as far as I'm concerned.

  • Meags on May 05, 2021

    This is the first thing I make when asparagus season hits!

  • julesamomof2 on January 07, 2019

    This was a unique and interesting vegetarian pizza. The asparagus crisps up in the hot oven and combined with the cheese makes a delicious, no 'sauce' pizza.

  • MmeDefarge on May 02, 2018

    Delicious! I used ciabatta dough for the base and gave it 5 mins in a hot oven before topping. A bit too salty for us so will try with none in the asparagus next time

  • louie734 on July 17, 2017

    Still making this pizza! THE reason to buy asparagus ... it never fails to wow. Asparagus can be shaved hours ahead if you like. A favorite.

  • clcorbi on May 11, 2017

    Delicious! The asparagus becomes so flavorful from its quick toss with salt, olive oil, etc. The only change I'd make next time would be to slice my mozzarella thinly rather than grating it, just to save time. I also agree with Rutabaga's comment that some garlic would be welcome here.

  • texannewyorker on September 14, 2016

    I didn't use her pizza dough to make it (King Arthur Flour!) but the idea is wonderful and the result is delicious. Loved this so much!

  • louie734 on July 25, 2014

    2025 We make this every single year, at least twice each spring, since my original review in 2014. It is simply wonderful. --- 2014 So, we made this twice in 3 days. Mind-blowing. Topped exactly as described, on ABin5 pizza dough, our household standard. Using a peeler to make the strands of asparagus is fiddly but not difficult. Boring regular mozzarella - nothing fancy - was fine. This was so, so good.

  • Rutabaga on May 31, 2014

    Delicious! Every spring I look forward to trying new recipes for fresh asparagus, and this was a real treat. I baked it on a baking steel that had been preheated for about half an hour at 550 F. This meant the pizza was done in about 8 minutes, and 5 minutes through I switched the heat to the broiler to ensure the top crisped before the bottom burned. Made with fresh from the farmer's market asparagus, the flavor really sings, and the grassy notes of the asparagus are well matched with rich buffalo mozzarella. I feel garlic - better yet, green garlic or garlic scapes for more of that springtime allure - could be a good addition, but it might also take away from the pure, clean taste of the asparagus.

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