the ultimate spring pizza // shaved asparagus, roasted potato, smoked mozz + lemon
Prep time
Cook time
Total time
Makes: One 12-inch pizza
  • ½ lb pizza dough
  • 2 baby potatoes, sliced paper thin (I used this mandoline slicer)
  • ½ tsp dried rosemary, crushed
  • ¼ - ½ cup prepared pizza or marinara sauce
  • 4 oz smoked fresh mozzarella, thinly sliced
  • 3 stalks asparagus
  • 1 lemon
  • olive oil, salt, pepper
  • micro greens, for serving
  • crushed aleppo pepper, for serving
  1. Turn dough out onto lightly floured cutting board or rolling surface and bring to room temperature. Place pizza stone or baking sheet in cold oven and preheat to 550F.
  2. Meanwhile, prep your fixins: 1) Combine sliced potatoes with a drizzle of olive oil, salt, pepper and rosemary in a small bowl. 2) Using a veggie peeler, thinly shave asparagus into ribbons and toss with juice from half the lemon. 3) Slice remaining half lemon paper thin. 4) Roll or stretch dough into a 12" round.
  3. When oven is preheated, carefully remove baking stone or sheet and quickly arrange dough on surface. Top with pizza or marinara sauce to taste; brush edges with olive oil, if desired. Arrange sliced mozzarella and potatoes in an even layer over top. Bake for 10-12 minutes or until crust is puffed and deeply browned on edges.
  4. Remove from oven and top with shaved asparagus, sliced lemons, micro greens and aleppo pepper. Allow to cool slightly before slicing and serving. Enjoy!
After much trial and error, I've found that the key to getting a thin, crisp crust at home is preheating your baking surface with your oven and getting it nearly as hot as it will go. We love this porcelain pizza stone from Revol 1768, which is perfectly sized for baking and serving a pizza that serves one generously (or two with a salad on the side).

This is also one of the very rare instances that I bust out my mandoline slicer, which allows you to get the potatoes thin enough to cook through in the time it takes for the pizza to bake -- and the paper-thin lemon slices are as refreshing as they are pretty. Trust me on this.
Recipe by the pig & quill at