White and Green Pizza

A couple years ago, I came across Pizzeria Delfina’s recipe for broccoli rabe pizza in The Sunset Cookbook. What makes this pizza so delicious (and memorable — I’m pretty sure it’s one of their best sellers, but don’t quote me on that!) is a cheese and cream mixture that’s spread over the dough before baking. It’s incredibly rich, but not in a way that’s too heavy.

When I made this asparagus pizza, I decided to top the dough with cream. I know it’s not the healthiest of ingredients, but it adds a special something to the pizza. The key is to keep the rest of the pizza toppings light. Think green in-season vegetables instead of meat. I made it for a girlfriend who then made a variation for her boyfriend’s birthday, so be inspired to make your own cream-based creation.

White and Green Pizza

Olive oil for drizzling
1 store-bought pizza dough
1/4-1/3 cup heavy cream
1 1/2 heaping cups grated mozzarella
1/2 cup ricotta
4-6 stalks of asparagus, thinly shaved with a vegetable peeler
4 green onions, dark greens removed, and sliced on the diagonal into 1/2-inch pieces
1/3 cup finely grated parmesan cheese
Salt, freshly ground black pepper, and red pepper flakes
1 tablespoon finely minced parsley

  1. Preheat the oven to 500°F. Oil a large cookie sheet and place in the oven. Make sure all of the topping ingredients are ready to go.
  2. Using a rolling pin or your hands, roll or stretch the dough into a large, flat, rectangular oval, a little smaller than the size of the cookie sheet.
  3. Remove the cookie sheet from the oven and place the pizza dough on top. It may start to sizzle, this is OK.
  4. Drizzle the cream over the top of the dough, one tablespoon at a time. Smooth out the cream like you would if you were putting tomato sauce onto the dough, making sure that every part of the dough is lightly coated.
  5. Sprinkle the mozzarella evenly over the top of the dough. Dollop teaspoons of the ricotta cheese evenly over the mozzarella.
  6. Cover the entire pizza with the thinly shaved pieces of asparagus. Sprinkle the green onions over the asparagus.
  7. Sprinkle the parmesan evenly over the top of the entire pizza. Season lightly with salt and generously with pepper. Sprinkle with red pepper flakes.
  8. Bake in the middle of the oven for 15-18 minutes until the crust is crisp and brown, the asparagus is slightly tender, and the cheese is melted and bubbly. Sprinkle with fresh parsley. Let rest for 1-2 minutes, slice, and enjoy!

Serves 2.

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