Wild Garlic Pesto Pizza

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	20 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

1 packet pizza dough (refrigerated shelf), alternatively tarte flambée dough
140 g wild arlic pesto
100 g mini mozzarella
250 g asparaus, reen
100 g cherry tomato (s)
25 g parmesan, rated
1 pinch (s) pepper
1 pinch (s) salt

Instructions

Wash the green asparagus, cut off the ends (approx. 2 - 3 cm) and cut the remaining asparagus into 3 - 4 cm pieces. Halve the mini mozzarella and cherry tomatoes.
Roll out the pizza dough and cut out several times with a fork at a distance of 3 - 4 cm, then spread generously with the wild garlic pesto. Next, top with green asparagus, mozzarella and cherry tomatoes as desired. Spread the grated parmesan evenly over the top and season with salt and pepper.
Put the pizza in the hot oven for about 20 minutes at 175 ° C top / bottom heat until the dough is nice and crispy and the mozzarella has spread.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.