This Lemon Pesto Asparagus and Prosciutto Pizza is made with fresh ingredients and is incredibly savory! It’s the perfect Springtime pizza!

We make homemade pizzas at least once a week in our house. A lot of times the pizza concoctions I make incorporate trying to use up produce or leftovers that are close to expiring in the fridge.

Since I had a bunch of Asparagus that needed to be used up, I figured it would be super good on pizza along with some Prosciutto which I always have on hand.

Then I was trying to decide what type of sauce I wanted. Typically I just brush on some EVOO mixed with minced Garlic over the crust, then top it with cheese etc.

But I wanted something Lemony since Lemons and Asparagus go so good together.

So I decided to make a homemade Lemon Pesto to spread over the crust.

Wow! Let me tell you the flavors of the Lemon Pesto, Asparagus, and Prosciutto along with the Cheeses are like a taste explosion in your mouth! So much goodness!

I hope you guys love this Lemon Pesto Asparagus and Prosciutto Pizza as much as we did! It’s:

• Light
• Refreshing
• Lemony
• Crispy
• and INSANELY savory!

If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!

I LOVE seeing what you guys cook up. 🙂

Cheers!

Lemon Pesto Asparagus and Prosciutto Pizza

• Author: Tastefulventure
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 mins
• Yield: 2 1x
• Category: Main Dish
• Cuisine: Gluten Free, Italian

Scale 1x2x3x

Ingredients

• 1 9 inch Schar gluten free pizza crust
• 1/2 cup shredded Grana Padano
• 1 Tbs chopped Shallots
• 2 Tbs EVOO
• 4–5 Asparagus stalks, chopped into bite size pieces (trim ends and discard)
• 1/2 cup shredded Mozzarella
• 4 slices Prosciutto
• For the Lemon Pesto:
• 2 cups Italian Parsley
• 1/4 cup Cashews
• 1/2 cup shredded Parmesan
• 1 clove Garlic
• 1/2 tsp Sea Salt
• 2 Tbs Lemon Juice
• 1/4 cup EVOO

Instructions

1. Start by making the Lemon Pesto
2. In a food processor add Parsley, Cashews, Parmesan, Garlic, Salt, Lemon Juice, and 1/4 cup EVOO
3. Blend until smooth (Note this makes 1/2 cup Pesto but you only need 1/4 cup for this recipe. Store the rest in an air tight container in the fridge up to 5 days)
4. Set pesto aside
5. In a medium frying pan add 2 Tbs EVOO and heat over med heat
6. Add Shallots and Asparagus, sauté 3-5 minutes until Asparagus is slightly softened
7. Spread 1/4 cup of Lemon Pesto over Pizza Crust
8. Sprinkle Grana Padano over Pesto
9. Top with Asparagus, Shallots, and Mozzarella
10. Bake as directed on package
11. Top cooked Pizza with Prosciutto slices
12. Serve immediately
13. Enjoy!