Asparagus and Prosciutto Pizza

Weeknight Meals via @CookSmarts: Asparagus and Prosciutto Pizza #recipeWe’re gearing up for fall now, as the weather is slowly turning chilly, and Cook Smarts’ cooking days consist of curries and stews, and cooking with fall favorites like chard, apples, and butternut squash.

But before we fully give in to autumn, here’s one last Hoorah! for summer – grilled pizza topped with roasted asparagus, thinly sliced prosciutto, and some citrus slices to really take it over the top. Simple and delicious.

If you’re new to this blog, you’ll soon find out that we absolutely love pizza. However, we don’t seem to feature it enough. Sure, we wrote about how to grill pizzas, came up with 5 tips for the best homemade pizza, and even did a dough-less version with Portobello Pesto Pizzas. But for people who are total pizza monsters, we don’t have a lot of recipes on our blog!

“Amazing!!!! The mix of flavors on the pizza was so yummy. I questioned the lemon, but went with it anyway and I was very glad I did. Both my husband and I devoured it.” -Allison

Well, one main reason for that is because pizza is so versatile and very easy to throw together. All you need is good pizza dough, your favorite toppings, and you’re ready to go!

Because we wanted one last bite of summer, we used summertime ingredients, and decided to make this on the grill. But we’ll definitely be pulling this recipe out in the next few months to fulfill our (ever-so-predictable) pizza craving.

(This is also why we are providing you with both the grilling method as well as the oven method. We know that outdoor grilling is the last thing you want to do once it gets windy, rainy, or snowy!)

Asparagus and Prosciutto Pizza #recipe via @CookSmartsThe great thing is that citrus is at its best during the winter time, so you could still use lemons or grapefruits. Just keep in mind to slice the citrus really thin! And if you are in any way skeptical, a finishing squeeze of citrus juice over the pizza will also do the trick. (Although we recommend giving the sliced citrus a shot first…you never know what you may end up liking!)

As for switching up the asparagus, it can be replaced by your favorite greens, such as sauteed chard or spinach, or keep it simple with less cooking by topping with some nice, peppery arugula. Or skip the greens altogether and roast some fennel or mushrooms instead. The possibilities are endless!

Whatever you choose, pizzas are one of the most customizable dishes ever. So even though this recipe screams Summer! it doesn’t mean that it can’t be adapted to become a year-round favorite.

Now can you see why we love pizza so much?

“This pizza was intoxicating. Got the crust from Trader Joe’s and cooked it all on the grill with wood charcoal. Glad we had guests over to enjoy this one.” -Miriam

For More Smarts:

Make sure to let your pizza dough rest before stretching it! It’ll be way more pliable.

Prepping Smarts:

Watch this video on how to work with pizza dough:

A simple but delicious pizza sauce gets its yummy flavors from aromatics. Here’s how to chop a shallot:

Grilling pizza gives it that nice, smoky flavor. Check out this tutorial:

Equipment Smarts:

We prefer to grill our pizzas during summer to take advantage of the warm weather.

Weber Grill from

However, it’s also easy to bake in an oven, and all you need is an inexpensive sheet pan!

For more kitchen and equipment and tool smarts, visit our ‘Essential Kitchen Cookware and Tools’

Asparagus and Prosciutto Pizza
Author: Jess Dang
Prep time:
Cook time:
Total time:
Serves: 4
Grilled pizza is one of our favorite summer dishes. Topped with roasted asparagus, some slices of prosciutto, and some sliced citrus, you have a delightful summer treat.
  • Ingredients
  • Pizza dough – 1 lb., store-bought (I’m a big fan of Trader Joe’s)
  • Garlic – 2 cloves, minced
  • Shallots – 1/2 bulb, diced
  • Crushed tomatoes – 1 cup
  • Asparagus – 12 oz., ends trimmed
  • Meyer lemon – 1/2, sliced into thin triangles
  • Fresh mozzarella – 6 oz. (Or sub shredded mozzarella)
  • Olive oil – for brushing
  • Prosciutto – 4 slices
  1. Pizza dough – Cover in flour and let rest for at least 30 minutes outside of fridge before rolling out. This is tip #1 to good pizza – resting dough gives gluten time to chill out, which makes the dough much more pliable.
  2. Make pizza sauce – Mince garlic and dice shallots. Add to crushed tomatoes along with salt and pepper. Microwave for 1 minute (cover with a paper towel to prevent splattering).
  3. Asparagus / Lemon – Prep as directed. Lemon should be sliced very thinly and into triangles. (Can be done up to 3 days ahead)
  4. Mozzarella – Slice into ¼” thick pieces.
  1. Brush a sheet pan with some olive oil. Using hands, stretch out pizza dough to cover sheet pan – it should be pretty easy to do if you let the dough rest. Brush with a bit of olive oil.
  2. <strong>If making pizza on the grill:</strong> Preheat grill to 500 degrees. Place asparagus and dough on grill (oiled side down). Close and cook for 3 minutes. (This is also a good pizza on the grill video tutorial.)
  3. {grill} Remove pizza dough from grill, but leave the asparagus on for another minute or two, until tender but crunchy. It may need longer for thicker spears.
  4. {grill} While asparagus continues grilling, assemble pizza ingredients on the grilled side of the pizza crust by brushing on pizza sauce and topping with cheese and lemon slices.
  5. {grill} Lower burners to medium and place pizza back on the grill. Before closing grill cover, remove asparagus. Cook pizza for ~8 minutes until cheese is melted and bubbly.
  6. <strong>If making pizza in the oven:</strong> Preheat oven to 425 degrees. Position top rack so it’s at the very top. Bake dough on top rack for 3 minutes without toppings. This solo time in the oven gives the dough time to crisp up; if you put toppings on now, your crust may get soggy.
  7. {oven} Spread asparagus out onto another sheet pan. Brush pizza sauce onto dough and then top with cheese and lemon slices. Bake pizza on the top rack and asparagus on the bottom rack for 10 to 12 minutes.
  8. Slice asparagus into small pieces. Tear up prosciutto. Top finished pizza with asparagus and prosciutto.
  9. Enjoy this delicious pizza!

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