Asparagus Vegetable Pizza

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Asparagus Vegetable Pizza
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Health Score:
7,6 / 10
50 min.
ready in 2 h. 5 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie846 kcal(40 %)
Protein32.12 g(33 %)
Fat30.09 g(26 %)
Carbohydrates115.07 g(77 %)
Sugar added1.05 g(4 %)
Roughage7 g(23 %)
Vitamin A959.8 mg(119,975 %)
Vitamin D0 μg(0 %)
Vitamin E1.03 mg(9 %)
Vitamin B₁0.67 mg(67 %)
Vitamin B₂0.42 mg(38 %)
Niacin5.99 mg(50 %)
Vitamin B₆0.35 mg(25 %)
Folate105.13 μg(35 %)
Pantothenic acid0.76 mg(13 %)
Biotin6.79 μg(15 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C69.7 mg(73 %)
Potassium931.25 mg(23 %)
Calcium475.08 mg(48 %)
Magnesium45.81 mg(15 %)
Iron5.87 mg(39 %)
Iodine2.3 μg(1 %)
Zinc0.83 mg(10 %)
Saturated fatty acids10.95 g
Cholesterol44.64 mg


For the dough
½ cube Yeast (21 grams)
1 pinch sugar
450 grams Pastry flour
4 tablespoons olive oil
1 teaspoon salt
Pastry flour (to work)
olive oil (for the pan)
For the topping
2 stalks white Asparagus
2 stalks green Asparagus
2 carrots
½ yellow Bell pepper
½ red Bell pepper
2 small red onions
120 grams Snow peas
100 grams Corn (canned)
100 grams Peas (frozen)
400 grams pureed tomatoes (canned)
peppers (from the mill)
1 teaspoon dried oregano
250 grams Mozzarella
olive oil (for drizzling)
How healthy are the main ingredients?
tomatoMozzarellaSnow peaCornolive oiloregano

Preparation steps


For the dough, crumble the yeast in a bowl. Mix with the sugar and 200 ml (approximately 3/4 cup) of lukewarm water until smooth. Add the flour, olive oil, and salt. Knead into a smooth dough. Cover and let rise for about 1 hour in a warm place.


Preheat the oven to 220°C (approximately 440°F). 


Divide the dough into 4 balls. Roll each out on a little flour to a circle or 22 cm (approximately 8 1/2 inches) in diameter.


For the topping, rinse and peel the green and white asparagus. It is only necessary to peel the bottom third of the green asparagus. Cut into thin diagonal slices. Peel the carrot and also cut into thin diagonal slices. Rinse and cut the peppers into thin strips. Peel the onions and cut into thin slices. Rinse and have the snow peas. Drain the corn well and thaw the frozen peas.


Mix the pureed tomatoes with salt, pepper, and oregano. Spread over each circle, leaving a narrow crust. Cover each pizza with the prepared vegetables and slide the pizzas onto two baking sheets greased with olive oil. Bake for 10-15 minutes. Remove from the oven. Season with fresh ground pepper and serve drizzled with a little olive oil.