Asparagus pizza with bacon and balsamic glaze come together in a pizza that hints at spring. Bright and vibrant yet creamy and comforting. Make this pizza tonight – you’ll be so glad you did!
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I made pizza for a dinner party a while back and one of the couples joked that marriages have ended over the Great Pineapple on Pizza Debate. That it’s a conversation everyone should have before they get married.
I knew exactly what they were talking about. This is a divided household. Not so much about the pineapple thing. (This is a blissful household – one where we eat Hawaiian pizza.) Instead, we argue about whether or not pizza needs meat.
I prefer vegetables on my pizza – roasted red pepper, artichoke, asparagus, corn, spinach, caramelized onions, pickled red onions, eggplant, mushrooms. It all sounds so good.
Who even needs meat?
On the other hand, my husband won’t even order a pizza if it doesn’t have meat on it. At home, if I make pizza without meat, he’ll often comment that it’s good… but it would be better with meat.
All that to say, this pizza not only bridges the gap between winter and spring – it creates balance in our marriage.
Ingredients for the Perfect Bacon Asparagus Pizza
1 ball of pizza dough: If you’re cooking with an outdoor pizza oven (like an Ooni or a Gozney), you can use this classic pizza dough recipe for Ooni ovens). Otherwise, use your favorite dough.
Creme Fraiche: Creme fraiche is thick, rich and creamy with less tang than sour cream. It’s the perfect base to for bed of asparagus and cheese. I make my own – it’s easy to do (learn how here). But if you don’t and can’t find any, sour cream will do in a pinch.
Fontina: Fontina is a great melting cheese with a rich, nutty, buttery flavor and a slight bite. It goes great with asparagus and the bacon.
Fresh Mozzarella: A pizza staple. I recommend tearing into small pieces and setting between two pieces of paper towel to remove a bit of excess water prior to putting onto the pizza.
Parmesan: It pairs so well with asparagus and adds a sharp, bold flavor to the pizza
Bacon: To appease my husband, mostly. (Cough, cough) Precooked, but added after the pizza comes out of the oven, so it doesn’t burn to a crisp under the pizza oven flames, bacon and asparagus are winning meat and veg match.
Balsamic Glaze: This thick, syrupy sauce is going to counteract the saltiness of the bacon and bring everything together. I buy it premade, but you can also make it yourself.
Fresh Basil: Because pizza! I like to chiffonade my basil by rolling several leaves together, thinly slicing and then separating with my fingers as I sprinkle it onto the cooked pizza.
How to Make This Recipe
- Bring small pot of water to a boil. Add asparagus to water and boil for 2-3 minutes. Transfer to an ice water bath with a slotted spoon.
- Cook bacon in a frying pan over medium-high heat for 5 to 6 minutes, turning halfway through, and until bacon is crispy. Transfer to a plate lined with a piece of paper towel to absorb excess grease.
- In a small bowl, mix creme fraiche with ⅛ teaspoon salt and ⅛ teaspoon black pepper.
- Stretch your ball of pizza dough to desired shape/size (12” for me!).
- Spread creme fraiche over the top of the dough, leaving a 1” border along the edge.
- Top with shredded cheese. Add asparagus. Top with parmesan.
If using a pizza oven:
Preheat oven to 750-850 degrees F. (Preheat oven when you start this recipe.)
Flour a pizza peel and turn stretched dough onto the peel and assemble.
Slide pizza into oven, turning 90 degrees every 20-30 seconds for 90 seconds or until done (the bottom of the pizza should be dotted with light brown spots, but shouldn’t be burnt).
If using a traditional oven:
Preheat oven to 475 degrees F when you start this recipe.
Stretch this recipe onto a lightly floured piece of parchment paper and assemble.
Slide the pizza + parchment paper onto the back of a large cookie sheet and set in the oven. Bake for 10-12 minutes or until crust is golden brown and cheese is bubbling.
What to Serve with Asparagus Pizza with Bacon and Balsamic Glaze
When I make pizza, I often don’t bother with anything else. But this is also an excellent dinner party appetizer and goes well with a steak and a salad.
If bacon, asparagus pizza is your main dish, you can serve it with:
- A balsamic vinaigrette salad
- Caesar salad
- Italian chopped salad
- Garlic cheese bread
- Tiramisu
- Cannoli
Buon Appetito!
📖 Recipe
Asparagus Pizza with Bacon and Balsamic Glaze
Ingredients
- 1 ball pizza dough
- 3 tablespoon creme fraiche
- ⅛ teaspoon salt
- ⅛ tsp black pepper
- ½ cup of fontina grated
- ½ cup fresh mozzarella torn into small pieces
- 3 oz asparagus chopped into 1 inch pieces
- ½ cup parmesan freshly grated
- 3 slices cooked bacon crumbled
- Balsamic glaze optional
- basil leaves optional, for garnish
Instructions
- Preheat pizza oven to 750-850 degrees F or preheat kitchen oven to 475 degrees F.
- Bring small pot of water to a boil. Add asparagus to water and boil for 2-3 minutes. Transfer to an ice water bath with a slotted spoon.
- Cook bacon in a frying pan over medium-high heat for 5 to 6 minutes, turning halfway through, and until bacon is crispy. Transfer to a plate lined with a piece of paper towel to absorb excess grease. Crumble and set aside.
- In a small bowl, mix creme fraiche with salt and black pepper.
- Stretch your ball of pizza dough to desired shape/size (12” for me!) and move to floured pizza peel (pizza oven) or lightly floured parchment paper (kitchen oven)
- Spread creme fraiche over the top of the dough, leaving a 1” border along the edge.
- Top with shredded fontina and mozzarella. Add asparagus. Top with parmesan.
- IF USING PIZZA OVEN: Slide pizza into oven, turning 90 degrees every 20-30 seconds for 90 seconds or until done (the bottom of the pizza should be dotted with light brown spots, but shouldn’t be burnt).
- IF USING KITCHEN OVEN: Slide the pizza + parchment paper onto the back of a large cookie sheet and set in the oven. Bake for 10-12 minutes or until crust is golden brown and cheese is bubbling.
- Remove from oven and slide onto a cookie rack and let the pizza cool for 8-10 minutes. This will keep the juices from the cheese from seeping out and making the bottom of your dough soggy. Slide onto cutting board, slice and serve!
