Sheet-Pan Pizza With Asparagus and Arugula Recipe (2024)

I recommend dividing the dough into three rectangles instead of one large piece, a la Smitten Kitchen, on the same sheet pan: https://smittenkitchen.com/2017/02/broccoli-pizza/It's much easier to shape that way, and you can customize each piece for different family members if necessary. Plus, you don't run the risk of a slightly soggy middle as the edges of all 3 rectangles will get crisp in the olive oil.

This is a delicious and easy recipe!! With toppings I would never have thought of. I used a 9 inch cast iron pan which worked great. Added garlic to asparagus and jalapeño , subbed prosciutto for ham. A perfect Sunday TV dinner!

I made this last night using Suzanne Lezner's recipe (in the NYT) for quick pizza dough. A full recipe made 1.5# of dough that filled a 13x17 pan quite nicely. A little bit extra of all the toppings and there's one fine dinner. I recommend using Melissa Clark's fresh ricotta, too. It takes no time to make and is utterly delicious.

I did half with pancetta and half without to share with my vegetarian daughter. It was fantastic. I did 3 tsp of lemon and oil rather than 2 tsp of each, which was perfect for us. However, what we really could have used was twice the amount of arugula and parsley and maybe 2 T of both lemon juice and olive oil for dressing. We didn't cover the pizza with the salad. We just added it as we ate each slice. Now, we have got two slices each for leftovers tomorrow, and we'll just make some more salad.

yuck. yes have tried cauliflower crust made several different ways and it tastes nothing like pizza crust. If you want low carb make fathead crust instead.

I also divided the dough into three sections to increase the crispy edges. Thanks for the recommendation. Delicious!

Made with puff pastry and it was a hit! Yes

We made with chopped up thick pancetta and it was delicious

Update on this… used toaster oven to keep heat out of kitchen. Worked well & only needed 15 min at 450 degrees. Again used parchment paper & pizza stone. Very nice, easy vegetarian pizza different from usual marghertia pizza.

Fresh, herby, creamy. A really glorious combination that celebrates spring vegetables! Ricotta was luxurious and creamy and while I suspect the Serrano peppers would be fab, it was a great with (homegrown) chili flakes atop the ricotta dollaps. I grated some small hothouse tomatoes on a box grater and added a touch of olive oil and salt and drizzled this over the top before baking and I think it added another umami note. Paired beautifully with a Monterey Pinot Noir.

Delightful recipe! Veganizes nicely. Rather than sheet pan, we split the dough into 2x 9” buttered glass baking dishes, baked at 450F for 20 5 minutes. It tasted like my memory of pan pizzas as a kid, but way better.

This has potential. Didn’t use pancetta-wanted veggie pizza & was very good. Execution needs work. Next time: 1st cooking at 500 on middle rack. Got burnt on bottom rack. Moved to middle rack for olives @ 450. Worked well in my oven.Loved salad on top but need to be careful. Too much dressing will soak pizza & make crust soggy. Some parts were soggy.Cooked pizza w/ EVOO on parchment paper (dough easy to control), bake on pizza stone. Easiest clean up, crispy crust.

Out of everything I cook, which is a lot, this is my husband's favorite recipe. It's magically delicious!! Great for parties too! I stick pretty closely to the recipe as written. thank you NYT cooking again and again for improving my life!!

Cooked on barbecue gas grill, lowest setting on middle burner, medium setting on the ends, cooked to 12 minutes, then turned middle burner off when underside got nice and crisp. Finished cooking at 4:50, end burners only. Turned out great

Followed instructions, but despite 3 tbsp Of Olive oil, pizza stuck to the pan and was still raw in the middle—couldn’t scrape it off to save my life. Should’ve listened to reviewer who said to treat pizza dough like pie dough and par bake it first. I had to give up on dinner and the sheet pan.

I chickened out at the last minute and added some pesto to the base of the pizza because I was worried it would be a bit bland since I omitted the pancetta (vegetarian) and the olives (husband hates them). I used a homemade sourdough pizza dough which added some nice tang. Overall, it was good, with nice flavor from the parsley, arugula and lemon juice on top. It was fun to try the asparagus/jalapeno combination although we couldn't really taste the pepper. I cooked directly on pizza stone.

Didn't have all the ingredients but managed to make a good pizza with asparagus and jalapeno oil (no olives or prosciutto). Used a stone and brushed some oil on top of the dough, and added some blue cheese to the arugula salad for a little more tang. Overall, very tasty and will make again.

500 is too hot - burns the crust. Cook at 450 from the start

Great recipe. I made the dough with sourdough discard. Everything went together well. Very different and tasty. I cooked it longer so as to get a crispier crust. Probably 25-30 minutes in total. 500 worked well for me on a pizza stone. I finished the last 5 minutes out of the pan and on the stone. I’ll definitely make it again.

Outstanding recipe. Followed recipe exactly. I purchased the asparagus and parsley from FM, but all other ingredients from #traderjoes

Absolutely delicious as is. Simple to make.

I made this pizza in a gas fired Ooni pizza oven. Since the oven is so hot (850 degrees) and cooks the pizza in 90 seconds, I pre-roasted the asparagus on a baking sheet in my kitchen oven for 15 minutes at 400. I also substituted the pancetta with some plant based bacon. It came out amazing.