Asparagus and Arugula Pizza with Vegan Pesto

By • June 12, 2013 • 13 Comments

405 Save

Author Notes: This pizza is a celebration of spring. Bursting with the flavors of zesty arugula, lemony basil, and grassy asparagus, it's as fresh and light as can be, yet comforting enough to make a simple weeknight supper. I use Jim Lahey's No-Knead Pizza Dough and my own Vegan Pesto.Gena Hamshaw

Serves 4

  • 1/2 recipe (2 disks) Jim Lahey's No-Knead Pizza Dough (
  • 1 batch Simple Vegan Pesto (
  • 12 ounces asparagus, trimmed and cut in half
  • 2 cups loosely packed, fresh arugula
  1. Preheat the oven to 450 degrees.
  2. Place each dough disk onto a lightly floured surface. Use a rolling pin to roll the dough out into a circle with a 10 to 12 inch diameter. Transfer each gently to a cookie sheet dusted with cornmeal or flour. Spread each with 1/2 cup of pesto (about half the recipe). Distribute asparagus evenly over the two pizzas.
  3. Place two pizzas in the oven and bake for 20 to 22 minutes, or until crust is golden and asparagus is lightly browned. Remove pizza from oven. Sprinkle one cup of arugula lightly over each pizza.
  4. Cut each pizza into halves or thirds, and serve!
Jump to Comments (13)

Tags: arugula, herbs, pesto, Pizza, Spring, Vegan, Vegetarian

Comments (13) Questions (0)


about 1 month ago Sadie

Can't we all just get along?


over 1 year ago Lucy33

Lula Mae, I've used a stone and a baking sheet. The stone was better. I recently bought the "baking steel" for pizza. It sort of mimicks the fire grilled in a way. Google "pizza baking steel". It gets very hot and gets the oven very hot. Using the Lahay dough recipe, it cooked in about 4-6 minutes for me. I found it worth the purchase. Some folks use it also to sear steaks and scallops and other foods.


over 1 year ago Lula Mae Broadway

Do you need to use a pizza stone, or you put the dough on a tray? I'm new at making pizzas - please don't assume everyone knows everything.


about 1 year ago Gena Hamshaw

A baking sheet is fine, Lula Mae. Sorry it wasn't clear.


over 1 year ago AmyHollar

I love these recipes but it is extremely annoying that week after week, I read them and they are clearly missing a step or very obviously not edited. Please present a polished product. Gena you as a former editor should expect more of your featured articles honestly.


over 1 year ago Gena Hamshaw

Hi Amy,

Glad we cleared this up! I'm sure all will be well moving forward.



over 1 year ago Lucy33

If you haven't made the Lahay pizza dough before, I highly recommend following the directions on that recipe rather than rolling out the dough. The result was excellent for me.


over 1 year ago the totally not-foolish pucko

Ahh, the vagaries of reading proof. Hasty hasty makes wastey wastey. As we say in the printing business, there's never time to get it right, but there's always time to do it again!


over 1 year ago kekstester

Actually you did but wrote asparagus instead of aragula, don't you?
Love the recipe neithertheless - will give it a try next week!


over 1 year ago Lucy33

I thought Lahay didn't roll out his crusts to keep the air in them. Makes it puffy around the edges and thin and crispy under the ingredients or that was my experience when I made the dough and pizzas with it. I also assume you sprinkle the arugula on top after the pizza is cooked, though the instructions don't address what to do with it. Looks like you have asparagus added to the pizza twice.


over 1 year ago Alana Barton

I love arugula on pizza! I am looking forward to trying this combination.


over 1 year ago the totally not-foolish pucko

I hate to be a wet blanket here, but you skipped the baking part. I'm assuming that the arugula goes on the pizza when it comes *out* of the oven, however long that indeterminate time is. I'll be happy sharing the link with my vegan pals- after you clean this up.


over 1 year ago Marian Bull

Marian is Food52's Associate Editor.

Thanks for catching that! It's been updated. Now feed those vegan pals some pizza!