Asparagus and Egg White Pizza

Imperial June 8, 2026June 8, 2026

Quick Recipe Version (TL;DR)

Yield: 1 12-inch pizza, 2 generous servings
Prep Time: 20 minutes
Cook Time: 13 minutes
Total Time: 33 minutes, plus 1 hour for dough to come to room temperature

Quick Ingredients

1 pound pizza dough, at room temperature
1 tablespoon all-purpose flour, for dusting
1 tablespoon fine cornmeal or semolina, for launching the pizza
6 ounces thin asparagus spears, trimmed
2 tablespoons extra-virgin olive oil, divided
1 small garlic clove, finely grated or minced
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
5 ounces low-moisture whole-milk mozzarella, shredded
1/3 cup whole-milk ricotta
1/4 cup finely grated parmesan, plus 1 tablespoon for finishing
1 large egg
1 teaspoon finely grated lemon zest
1 tablespoon chopped fresh chives or basil
Pinch of red pepper flakes, optional

Do This

1. Place a pizza stone, steel, or inverted baking sheet in the oven and preheat to 500°F for at least 30 minutes.
2. Toss trimmed asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
3. Mix remaining 1 tablespoon olive oil with the garlic. Stretch dough into a 12-inch round on a floured surface.
4. Sprinkle a peel or flat baking sheet with cornmeal, transfer the dough to it, brush with garlic oil, and top with mozzarella, ricotta, parmesan, and asparagus. Leave a shallow well in the center.
5. Bake for 6 minutes, then carefully crack the egg into the center well.
6. Bake 5 to 7 minutes more, until the crust is browned, the asparagus is tender, and the egg white is set.
7. Finish with lemon zest, herbs, extra parmesan, red pepper flakes if using, and a little black pepper. Slice and serve warm.

Why You’ll Love This Recipe

Fresh and springy: Thin asparagus spears roast right on the pizza, becoming tender with lightly browned tips.
No tomato sauce needed: Garlic oil, mozzarella, ricotta, and parmesan create a creamy, savory white pizza base.
The egg makes it special: A baked egg in the center gives the pizza a rich, brunch-worthy feel without making the recipe complicated.
Home-oven friendly: A very hot oven and a preheated stone, steel, or inverted baking sheet help you get a crisp, golden crust.

Grocery List

Produce: 6 ounces thin asparagus, 1 small garlic clove, 1 lemon, fresh chives or basil
Dairy: 5 ounces low-moisture whole-milk mozzarella, 1/3 cup whole-milk ricotta, 1/4 cup plus 1 tablespoon parmesan
Pantry: 1 pound pizza dough, 1 large egg, extra-virgin olive oil, all-purpose flour, fine cornmeal or semolina, kosher salt, black pepper, red pepper flakes

Full Ingredients

For the Pizza Dough and Launching

1 pound pizza dough, homemade or store-bought, brought to room temperature for 1 hour
1 tablespoon all-purpose flour, plus a little more as needed for stretching
1 tablespoon fine cornmeal or semolina, for the pizza peel or flat baking sheet

For the White Pizza Base

2 tablespoons extra-virgin olive oil, divided
1 small garlic clove, finely grated or minced
5 ounces low-moisture whole-milk mozzarella, shredded
1/3 cup whole-milk ricotta
1/4 cup finely grated parmesan

For the Asparagus and Egg Topping

6 ounces thin asparagus spears, woody ends trimmed
1 large egg
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided, plus more for serving

For Finishing

1 tablespoon finely grated parmesan
1 teaspoon finely grated lemon zest
1 tablespoon chopped fresh chives or basil
Pinch of red pepper flakes, optional

Step-by-Step Instructions

Step 1: Bring the dough to room temperature and heat the oven

Take the pizza dough out of the refrigerator 1 hour before baking. Room-temperature dough stretches more easily and is less likely to spring back. Place a pizza stone, pizza steel, or inverted rimmed baking sheet on the middle rack of the oven. Preheat the oven to 500°F for at least 30 minutes so the baking surface gets very hot.

If your oven only goes to 475°F, use that temperature instead and add 1 to 3 minutes to the bake time as needed. The goal is a browned crust, melted cheese, tender asparagus, and a just-set egg white.

Step 2: Prep the asparagus and garlic oil

Trim the woody ends from 6 ounces of thin asparagus. If any spears are thicker than 1/2 inch, slice them in half lengthwise so they cook quickly on the pizza. In a small bowl, toss the asparagus with 1 tablespoon of the olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper.

In a separate small bowl, stir together the remaining 1 tablespoon olive oil and the grated or minced garlic. This quick garlic oil replaces tomato sauce and gives the white pizza a savory, fragrant base.

Step 3: Stretch the dough into a 12-inch round

Lightly dust your counter with 1 tablespoon all-purpose flour. Place the dough on the floured surface and gently press it into a flat disk. Using your fingertips, press from the center outward, leaving a slightly thicker rim around the edge. Lift the dough and stretch it over the backs of your hands, rotating as you go, until it forms a 12-inch round.

Do not worry if the pizza is not a perfect circle. A slightly uneven shape is normal and gives the finished pizza a rustic homemade look. If the dough keeps snapping back, let it rest for 5 minutes, then continue stretching.

Step 4: Add the cheeses and asparagus

Sprinkle a pizza peel or the back of a flat baking sheet with 1 tablespoon fine cornmeal or semolina. Transfer the stretched dough to the prepared peel or sheet and gently reshape it if needed. Brush the dough with the garlic oil, leaving a 1/2-inch border around the edge.

Scatter the shredded mozzarella evenly over the dough. Add small spoonfuls of ricotta across the top, then sprinkle with 1/4 cup parmesan. Arrange the asparagus spears over the cheese, pointing them in different directions so every slice gets some. Leave a shallow 3-inch well in the center of the pizza for the egg.

Step 5: Bake the pizza before adding the egg

Give the peel or baking sheet a gentle shake to make sure the dough is not sticking. If it sticks, lift the edge and add a little more cornmeal or semolina underneath. Carefully slide the pizza onto the preheated stone, steel, or inverted baking sheet.

Bake for 6 minutes at 500°F. The crust should start to puff, the cheese should begin melting, and the asparagus should begin softening, but the pizza will not be fully cooked yet.

Step 6: Crack the egg into the center

Crack the egg into a small cup or ramekin first. This makes it easier to add cleanly and helps prevent shell pieces from landing on the pizza. Open the oven, carefully pull the rack out just enough to reach the pizza, and gently pour the egg into the center well.

Sprinkle the egg with the remaining 1/4 teaspoon kosher salt and remaining 1/8 teaspoon black pepper. Slide the rack back in and continue baking.

Step 7: Finish baking until the crust is browned and the egg is set

Bake for 5 to 7 minutes more, until the crust is golden brown with crisp edges, the cheese is fully melted, the asparagus tips are lightly roasted, and the egg white is set. For a runny yolk, start checking at 5 minutes after adding the egg. For a firmer yolk, bake closer to 7 minutes.

If the crust browns too quickly before the egg white sets, reduce the oven temperature to 475°F for the final 1 to 2 minutes.

Step 8: Finish, slice, and serve

Transfer the pizza to a cutting board and let it rest for 2 minutes. Sprinkle with 1 tablespoon parmesan, 1 teaspoon lemon zest, chopped chives or basil, and a pinch of red pepper flakes if you like a little heat. Add a final twist of black pepper.

Slice through the egg so the yolk gently spreads over the center slices. Serve the pizza warm, while the crust is crisp and the cheese is still soft.

Pro Tips

Use thin asparagus: Pencil-thin asparagus cooks perfectly in the short pizza bake time. If your asparagus is thick, halve the spears lengthwise or shave them into ribbons with a vegetable peeler.
Crack the egg into a cup first: This gives you control and keeps the yolk intact when you add it to the hot pizza.
Keep the center well shallow but clear: A little cheese around the egg helps hold it in place, but too much cheese directly underneath can keep the white from setting evenly.
Do not overload the toppings: White pizza can turn soft if it has too much cheese or wet toppings. The measurements here are generous but balanced for a crisp 12-inch pizza.
Let the oven fully preheat: A preheated stone, steel, or inverted baking sheet is the best way to get a browned bottom crust in a home oven.

Variations

Prosciutto asparagus pizza: Add 2 ounces thinly sliced prosciutto after baking, tearing it into loose pieces over the hot pizza.
Herby goat cheese version: Replace the ricotta with 2 ounces crumbled goat cheese and finish with fresh dill or tarragon instead of chives.
Extra-lemon spring pizza: Add 1 teaspoon fresh lemon juice to the garlic oil and finish with an additional 1/2 teaspoon lemon zest.

Storage & Make-Ahead

This pizza is best served fresh, especially because of the baked egg. To store leftovers, let slices cool completely, then refrigerate in an airtight container for up to 2 days. Reheat on a baking sheet in a 375°F oven for 8 to 10 minutes, or until warmed through and the crust crisps back up. The egg yolk will become firmer when reheated, but the pizza will still taste delicious.

To make prep easier, trim the asparagus up to 2 days ahead and store it in the refrigerator in a sealed container. Shred the mozzarella, grate the parmesan, and mix the garlic oil up to 1 day ahead. Bring the dough to room temperature for 1 hour before baking and assemble the pizza right before it goes into the oven.

Nutrition (per serving)