Spring Vegetable Pizza with Asparagus and Pea Pesto

Loaded with fresh spring vegetables, salty prosciutto and a bright lemon vinaigrette, this spring pizza is a light, seasonal way to welcome warmer weather.

Pizza is endlessly adaptable, and this spring pizza is a great example: simple dough topped with tender asparagus, crisp sugar snap peas, creamy cheeses and paper-thin prosciutto, all finished with a lemon-forward vinaigrette. It’s bright, fresh and ideal for late-spring or early-summer dinners.

What makes this pizza feel like spring? Fresh seasonal vegetables—especially asparagus and sugar snap peas—bring a crisp texture and delicate sweetness. The lemon vinaigrette adds lively acidity that balances the salt from the prosciutto and feta. If the idea sounds unusual on paper, trust the combination: the result is surprisingly harmonious and very satisfying.

This recipe was inspired by a few variations I’ve tried over the years. If you like making pizza at home, this is one to add to the rotation—especially when spring vegetables are at their peak.

Recipe Ingredients

• Pizza dough — use store-bought or homemade; no-knead dough works well.
• Olive oil — emulsifies the vinaigrette and adds richness.
• Lemon — juice and zest for bright citrus flavor.
• Fresh basil — chopped, to lift the vinaigrette.
• Dijon mustard — helps bind the vinaigrette.
• Garlic — minced, for depth in the dressing.
• Salt and pepper — to taste.
• Asparagus — trimmed and halved lengthwise for tenderness.
• Sugar snap peas — for crunch and a hint of sweetness.
• Mozzarella and feta — mozzarella for melt and feta for salty tang.
• Prosciutto — thinly sliced; it crisps slightly and adds savory depth.
• Capers — optional, for a briny note.
• Crushed red pepper flakes — optional, for a touch of heat.

Step-by-Step Instructions

1. Make the lemon vinaigrette: combine olive oil, lemon juice and zest, chopped basil, Dijon mustard, minced garlic, salt and pepper in a blender or a jar. Blend or whisk until emulsified. Taste and adjust seasoning.
2. Preheat your oven and a pizza stone to 500°F (place the stone about 8 inches below the broiler). Let the stone heat for at least 30 minutes for a crisp bottom crust.
3. On a floured pizza peel or sheet, shape the dough into your desired size. Sprinkle the peel with cornmeal or flour so the dough slides easily.
4. Brush or spoon 3–4 tablespoons of the lemon vinaigrette over the dough, spreading it evenly but leaving a small border for the crust.
5. Top with diced mozzarella, crumbled feta, asparagus, sugar snap peas and capers if using. Scatter the prosciutto either before baking (for a crispier texture) or add it toward the end so it stays more delicate—both approaches work.
6. Slide the pizza onto the preheated stone and bake with the broiler on high for about 4–5 minutes, or until the top is bubbly and the bottom is golden brown. Watch closely—high heat cooks quickly.
7. Remove the pizza from the oven, finish with a pinch of crushed red pepper if you like, and serve with any remaining vinaigrette for drizzling.

Keys to No-Knead Pizza Dough

No-knead dough is forgiving and easy, but a few simple tips make a big difference. Use lukewarm water to activate the yeast, mix until the dough just comes together, and let it rise slowly for 24 hours in a warm spot (around 72°F is ideal). After the long rise, shape the dough into a ball on a floured surface and let it rest a couple more hours if needed before stretching.

Because this dough needs time to ferment, plan ahead: make it the night before and bake the pizza the next day.

Do I Have To Make My Own Pizza Dough?

No — you can use fresh store-bought dough or a pre-baked crust if you prefer. Fresh refrigerated dough from the grocery store is a great shortcut and still produces a much better crust than a frozen, pre-baked base.

Tips for Great Homemade Pizza

• Use a high-quality dough: If you have the time, a 24-hour no-knead dough delivers great flavor and texture.
• Don’t overdo the sauce: Lightly dress the dough so the toppings and crust remain the stars.
• Preheat a pizza stone: A hot stone gives you a crisp, golden bottom crust. Place the stone in a cold oven and then heat to 500°F to avoid cracking.
• Broil for finish: Once the oven and stone are hot, use the broiler to cook the pizza quickly—about 4–5 minutes—so the top bubbles and the bottom crisps without drying out the toppings.

Other Pizza Ideas

• Prosciutto Pesto Pizza
• Sicilian-Style Pizza
• Peach and Prosciutto with Balsamic
• Fig and Prosciutto Pizza
• Pear and Prosciutto Pizza

If you try this spring pizza, I’d love to hear how it turned out. Leave a comment or share a photo so others can see your version. Enjoy the bright, seasonal flavors!