Spring Onion & Asparagus Pizza

Celebrate the season with this fresh and flavorful spring white pizza. A creamy blend of cheeses pairs beautifully with asparagus, spring onions, and herbs, creating a light yet indulgent dish.

We added depth with our Roasted Shallot Infused Olive Oil, bringing rich, roasted notes and a hint of sweet onion. A finishing drizzle of Black Truffle Infused Balsamic adds earthy umami that perfectly complements the vegetables and cheeses.

Serves 4 to 6 

Ingredients: 

1 large premade pizza crust 

2 tablespoons Roasted Shallot Infused Olive Oil 

1 garlic clove, peeled and minced 

⅔ cup whole milk ricotta 

3 ounces fresh mozzarella cheese, pulled into bite-sized pieces  

3 tablespoons Parmesan cheese, grated 

½ bunch asparagus, trimmed 

½  teaspoon Sicilian Seasoning 

¼ cup red onion, peeled and thinly sliced 

2 tablespoons fresh scallions, chopped 

2 tablespoons fresh basil, chopped 

2 tablespoons Black Truffle Infused Dark Balsamic 

Instructions 

Preheat the oven to 450°F. If using a pizza stone, place it in the oven to preheat as well. 

Drizzle the pizza crust with Roasted Shallot Infused Olive Oil and sprinkle with garlic. Dollop with ricotta and top with mozzarella, parmesan, and asparagus. Season the pizza with Sicilian Seasoning and place it in the oven. Bake for 12-15 minutes, or until the cheese is bubbly and the pizza is crisp and golden. Remove from the oven and let rest for 2 minutes. Top the pizza with red onion, scallions, basil, and Black Truffle Infused Dark Balsamic. Then, slice and serve.