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Asparagus and Goat Cheese Pizza can be on your table before the delivery driver can get to your house – even with making the dough from scratch! I promise!

About a week ago, I tried making pizza dough from scratch for the very first time.  Since that first time, I have made it four more times just to make sure that the success of the first, second, and third go at it wasn’t a fluke.  I swear, Dear Reader, this dough is the easiest dough you’ll ever make.  And, believe me when I tell you that this dough goes from a bunch of ingredients to ready to bake in about fifteen minutes flat.


You can certainly buy store-made pizza dough if you prefer.  You can even buy the Pillsbury pizza dough; I will not judge you.  But, – and this is a big but – your Asparagus and Goat Cheese Pizza just will not taste as good.  I have nothing against store-made or Pillsbury, and to prove it, you can see that I used Pillsbury products in my Leftover Turkey Casserole with Biscuits recipe.  With homemade dough, though, it’s the freshness that takes pizza to a whole new level.

Alas, Dear Reader, this recipe is not only about the dough.  It’s about those glorious toppings.  Fresh asparagus and crumbled goat cheese is a perfect match.  I could eat it all day, every day.  But, I wanted more. So, I added some sun dried tomatoes to the Asparagus and Goat Cheese Pizza as well.  Then I topped it with fresh basil and a drizzle of really good olive oil.


When choosing your asparagus, pick a bunch with thin spears.  This pizza cooks in 10 minutes flat. The asparagus needs to be fully cooked. Not overcooked and limpy, but cooked thoroughly with a bit of crunch.  Even with thinner spears though, this asparagus will still have a bit of bite left to it, so no worries.

I choose sun dried tomatoes very carefully.  There are only two brands that I will use or eat.  You can certainly use sun dried tomatoes packed in oil, but I used the dry variety in the resealable pouch from Trader Joe’s.  Again, like I have mentioned in many of my recipes, if you are cooking with a few ingredients, get the best you can and stick to the brands you love and trust.


Asparagus and Goat Cheese Pizza is not a gooey, stretchy cheese kind of pizza.  It’s what I like to call a grown up pizza.  This pizza is all about the flavours.  It’s a combination of fresh dough, garlic-infused olive oil, fresh goat cheese, in-season asparagus, the best sun dried tomatoes, fresh basil, and cracked black pepper.  With this pizza, you get everything your taste buds crave – peppery, salty, crunchy, creamy, and garlicky.  Yes, baby!

Dear Reader, when my daughter compliments my cooking or baking without being prompted, it’s a win for me!  She said it was the best pizza dough she’s ever eaten. She asked me to not order pizza delivery again.  That’s huge, right?

This pizza dough is a recipe worth keeping on it’s own.  Again, I don’t want to downplay the pizza recipe itself, but like all good pizzas, it’s the dough/crust that can make it or break it.  To be honest, I was thinking about creating a whole series of pizza recipes for Lord Byron’s Kitchen just so I could show off the versatility of this dough.  I’ve already used the same dough in my Wrapped Asparagus Spears with Garlic Butter and Parmesan recipe.

I hope you enjoy this one as much as I did, Dear Reader.  Asparagus and Goat Cheese Pizza will hopefully become your new favourite grown up Friday night pizza dinner!  Happy eating!

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Asparagus and Goat Cheese Pizza

Asparagus and Goat Cheese Pizza can be on your table before the delivery driver can get to your house – even with making the dough from scratch!  I promise!
Course Brunch, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 587kcal
Author Lord Byron’s Kitchen


For the Dough:

  • 3/4 cup warm tap water, 110 degrees
  • 1 teaspoon active dry yeast
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon sugar
  • 2 1/4 cups all purpose flour
  • 1/2 teaspoon salt

For the Pizza:

  • 1/4 cup olive oil
  • 2 cloves garlic, finely minced/grated
  • 1/2 cup sun dried tomatoes, roughly chopped
  • 16 spears asparagus, washed, trimmed, and patted dry
  • 3-4 fresh basil leaves, chopped
  • 6 ounces goat cheese, crumbled
  • 2 tablespoons fresh parsley, chopped, for garnish (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper


For the Dough:

  • Fill a metal mixing bowl with hot tap water and set aside for a few minutes. This will temper the bowl and help to ensure the yeast will properly activate. While you’re waiting for the bowl to warm, preheat the oven to 500 degrees – not broil, but degrees.
  • Pour the hot water out of the bowl and wipe the bowl dry. Add the warm tap water and the yeast. Using a rubber spatula, gently stir the yeast into the water for no more than 5-10 seconds. Set aside and let the yeast bubble and foam for at least 3 minutes.
  • Sift together 2 cups of the flour, salt, and sugar.
  • Add the olive oil to the yeast and water mixture. Stir for a few seconds. Pour in the entire flour mixture and stir with a rubber spatula until the liquid is absorbed.
  • Sprinkle your clean counter top with a little flour and empty the dough out. Knead the dough together for 4-5 minutes until a dough ball is formed. Place the dough back into the metal mixing bowl, cover with a tea towel, and set the bowl onto the top of your preheating oven. (Don’t place the bowl on a burner, just on the surface of the oven. The heat will help the dough to proof.) Let the dough sit for five minutes.

For the Pizza:

  • In the meantime, whisk together the olive oil and garlic.  Set aside.
  • Lightly oil a baking pan or a pizza pan with a little olive oil and set aside. I used a 9 x 12 baking sheet.  
  • When the dough is ready, lightly flour a flat surface, and using a floured rolling pin, roll the dough into a rectangular shape the size of your pizza pan.  Place the dough onto the baking sheet and push the dough into the corners and up to the sides.
  • Liberally brush the pizza dough with half of the garlic and olive oil mixture.  Save the rest for later.
  • Next, crumble over the goat cheese.  Sprinkle on the sun dried tomatoes.  Layer on the asparagus, alternating the tips with the ends.  Next, evenly distribute the salt and pepper.  
  • Bake for 10 minutes.  Remove from oven.  Brush the crust with the garlic and olive oil mixture.  Pour the rest evenly over the top of the pizza.  
  • Toss on the chopped basil and parsley, if using, and serve immediately.  Enjoy!


Calories: 587kcal | Carbohydrates: 64g | Protein: 18g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 19mg | Sodium: 778mg | Potassium: 597mg | Fiber: 4g | Sugar: 6g | Vitamin A: 800IU | Vitamin C: 8.7mg | Calcium: 91mg | Iron: 5.7mg

Are you making this recipe?  Show me your version!  Tag me on Instagram or Facebook!  @lordbyronskitchen | #lordbyronskitchen 

Asparagus and Goat Cheese Pizza can be on your table before the delivery driver can get to your house - even with making the dough from scratch! I promise! #asparagus #pizza #goatcheese #homemade

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