Low-Cal Baking

Pizza with Asparagus and Cherry Tomatoes

Average: 5 (2 votes)
(2 votes)
Pizza with Asparagus and Cherry Tomatoes

Pizza with asparagus and cherry tomatoes - Great pizza with fresh spring pad.

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Health Score:
73 / 100
45 min.
ready in 2 h.
Ready in

Healthy, because

Even smarter

Nutritional values

People who enjoy tomatoes every day can reduce their risk of stroke by up to 55 percent. According to a Finnish study, the natural colouring agent lycopene from tomatoes is responsible for this positive effect.

Depending on your taste and the time of year, you can choose different toppings for the vegetarian pizza. How about a combination of eggplant, olives and artichoke hearts? In autumn, porcini mushrooms, pears and blue cheese also taste wonderful!

1 serving contains
(Percentage of daily recommendation)
Calorie688 cal.(33 %)
Protein30 g(31 %)
Fat23 g(20 %)
Carbohydrates88 g(59 %)
Sugar added1 g(4 %)
Roughage6.4 g(21 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.3 μg(2 %)
Vitamin E4.7 mg(39 %)
Vitamin K58 μg(97 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin9.9 mg(83 %)
Vitamin B₆0.3 mg(21 %)
Folate371 μg(124 %)
Pantothenic acid2.3 mg(38 %)
Biotin22.5 μg(50 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C33 mg(35 %)
Potassium788 mg(20 %)
Calcium433 mg(43 %)
Magnesium72 mg(24 %)
Iron3.1 mg(21 %)
Iodine28 μg(14 %)
Zinc3.4 mg(43 %)
Saturated fatty acids9.1 g
Uric acid145 mg
Cholesterol39 mg
Complete sugar10 g


½ cube freshly grated Yeast
1 pinch sugar
450 grams Pastry flour (plus more for the work surface)
4 Tbsps olive oil
Sea salt
500 grams green Asparagus
250 grams Cherry tomatoes
400 grams Ricotta cheese
50 grams grated Cheese (such as Gouda)
freshly ground peppers
How healthy are the main ingredients?
Ricotta cheeseolive oilsugarlemon

Preparation steps


For the dough: In a bowl, crumble the yeast with 1 pinch of sugar into 200 ml (approximately 7 ounces) of lukewarm water and stir until smooth. Add the flour, olive oil and 1 teaspoon salt and knead until the dough is smooth and elastic. Cover and let stand in a warm place until doubled in bulk, about 1 hour.


Rinse the asparagus, cut off the woody ends and peel the lower third. Blanch asparagus in a pot of boiling salted water until crisp-tender, about 5 minutes. Remove, rinse under cold water and drain well. Rinse and halve the tomatoes. Rinse the half  lemon, grate the zest and squeeze the juice. In a bowl, stir together the ricotta, lemon zest and 1 tablespoon lemon juice.


Preheat the oven to 225°C (approximately 435°F). Line a baking sheet with parchment paper. Divide the dough into 4 equal portions and roll on a floured work surface to thin ovals. Place on the baking sheet and spread the ricotta cream over the dough leaving a thin border all around. Top with the asparagus and tomatoes and sprinkle with cheese. Season with salt and pepper, and bake until golden brown, about 15 minutes.