Lemon, Asparagus and Gruyere Pizza Recipe

Name: Lemon, Asparagus and Gruyere Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 envelope active dry yeast; 1 1/2 cups warm water; 3 1/2 cups bread flour, plus more for kneading and rolling; 1 1/2 tablespoons pure olive oil; 1 tablespoon fine sea salt; 1/2 pound medium asparagus, sliced 1/4 inch thick on the diagonal; 1 tablespoon plus 1 teaspoon extra-virgin olive oil; 2 cups shredded Gruyere cheese, (1/2 pound); 2 small lemons, preferably Meyer, sliced paper-thin; Kosher salt; Freshly ground pepper; 1/2 cup freshly grated Parmesan cheese (2 ounces)

Servings: persons

1 envelope active dry yeast
1 1/2 cups warm water
3 1/2 cups bread flour, plus more for kneading and rolling
1 1/2 tablespoons pure olive oil
1 tablespoon fine sea salt
1/2 pound medium asparagus, sliced 1/4 inch thick on the diagonal
1 tablespoon plus 1 teaspoon extra-virgin olive oil
2 cups shredded Gruyere cheese, (1/2 pound)
2 small lemons, preferably Meyer, sliced paper-thin
Kosher salt
Freshly ground pepper
1/2 cup freshly grated Parmesan cheese (2 ounces)

1
In a large bowl, dissolve the yeast in 1 cup of the warm water and let stand until foamy, about 10 minutes.
2
Stir in 1 1/2 cups of the bread flour until blended, then cover with a kitchen towel and let the sponge stand at room temperature until bubbly, 1 to 1 1/2 hours.
3
Add the remaining 2 cups of flour and 1/2 cup warm water to the sponge in the bowl.
4
Add the pure olive oil and the sea salt and stir until almost combined.
5
Scrape the dough out onto a lightly floured work surface and knead gently until smooth and silky, about 5 minutes.
6
Transfer the dough to a lightly oiled bowl, cover with plastic wrap and refrigerate overnight.
7
Let the dough return to room temperature.
8
Punch it down and form it into 4 balls.
9
Place the dough on a lightly floured work surface, cover loosely with plastic wrap and let rest for 10 minutes.
10
In a small saucepan of boiling salted water, blanch the asparagus just until bright green, about 20 seconds.
11
Drain and refresh the asparagus under cold water.
12
Pat dry.
13
Place a pizza stone in the oven and preheat to 500ork with 1 piece of the pizza dough at a time and keep the rest covered.
14
On a lightly floured work surface, roll or stretch the dough out to a 12-inch round.
15
Transfer the round to a lightly floured pizza peel or cookie sheet.
16
Brush the dough with 1 teaspoon of the extra-virgin olive oil and top with 1/2 cup of the Gruyere and one-fourth of the asparagus and lemon slices.
17
Sprinkle the pizza with kosher salt, pepper and 2 tablespoons of the Parmesan.
18
Slide the pizza onto the hot stone and bake until the crust is golden and the cheese is bubbling, about 10 minutes.
19
Cut the pizza into wedges and serve immediately.
20
Repeat with the remaining dough and toppings.

763

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 envelope active dry yeast, 1 1/2 cups warm water, 3 1/2 cups bread flour, plus more for kneading and rolling, 1 1/2 tablespoons pure olive oil, and more.

Yes, Lemon, Asparagus and Gruyere Pizza falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon, Asparagus and Gruyere Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions