Asparagus, Red Pepper, and Goat Cheese Pizza

by Erin

This flatbread-style whole wheat thin crust pizza is topped with extra virgin olive oil, asparagus, red pepper, goat cheese, and roasted pistachios.

Asparagus, Red Pepper, and Goat Cheese Pizza 1

Remember how I was lamenting how far away my current residence is from my place of work last week? Well it just so happens that a friend of mine saw a house up for rent while biking around an area of town in which we would prefer to live and we went and took a peek at it yesterday! The only down side is that they are looking for someone to take possession in mid October and out current lease isn’t up until December. This is why I wasn’t going to start looking for another month or so. That being said however, I think there’s still a chance of getting the green light!

Meanwhile while we wait for a verdict, lets have a pizza night with this flatbread-style whole wheat thin crust pizza. Topped with some unusual suspects such as asparagus, red bell pepper, goat cheese, and pistachios. Also there is no sauce, just some lemon infused extra virgin olive oil!

Asparagus, Red Pepper, and Goat Cheese Pizza 2

One year ago: Peach-Mango Smoothie

Two years ago: Funfetti Ice Cream Krispie Cupcakes

Three years ago: Dark Chocolate Black Cherry Oatmeal Cookie-wiches

Four years ago: Caprese Salad Grilled Cheese Sandwich


Serves 2-3


1 recipe whole wheat thin crust pizza dough, risen

2 Tbsp extra virgin olive oil (I used Pomora al limone)

6-8 asparagus spears, cut into 1-inch pieces

1/2 red bell pepper, sliced

4 oz. goat cheese, crumbled

2 Tbsp roasted pistachios, chopped

1 tsp dried oregano


  1. Preheat oven to 450 degrees, with a pizza stone* on the lowest rack.
  2. Punch dough down; cover and let rest 5 minutes.
  3. Roll dough into a 14-inch circle on a lightly floured surface. Place dough on a pizza peel sprinkled with cornmeal*. Crimp edges of dough with fingers to form a rim.
  4. Spread olive oil over dough and top with asparagus, pepper, and goat cheese.
  5. Slide dough onto the stone* and cook for 15-20 minutes or until golden brown. Remove from oven and top with pistachios and oregano before slicing and serving.

*Can also place dough directly on a pizza pan or cookie sheet.

Source: Inspired by a pizza my friend Dave told me he had once.

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Shaved Asparagus Ricotta Pizza July 14, 2023 - 6:00 am

[…] this is definitely no the first time I’ve used asparagus as a pizza topping, it is definitely the first time I have shaved it into ribbons. The extra little bit of effort […]

Medha @ Whisk & Shout August 18, 2015 - 10:40 am

This looks just tooooo fabulous- pinning :)

spiffycookie August 18, 2015 - 1:32 pm

Thanks Medha!

Susan August 17, 2015 - 6:51 pm

Erin, I think you have my pizza number. This one sounds absolutely wonderful! (I’m going to be making the fig/kielbasa/goat cheese pizza this week – and I’m going to try an experiment with the crust. I’ll let you know how it works out…) I also hope that you can get the house you want.

spiffycookie August 17, 2015 - 10:34 pm

Woohoo I got you ;-). And I am very intrigued to see what you do with the crust, definitely report back!

Zainab August 17, 2015 - 12:02 pm

This pizza is amazing!!! And I hope you can get out of your lease early. Since it’s barely two months you might get lucky and get an out.


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