Thin crust primavera pizza

By Spencer Watts
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  • 450 grams store-bought pizza dough
  • 256 grams asparagus, trimmed and halved lengthwise
  • 1/2 onion, finely sliced
  • 480 milliliters cherry tomatoes, halved
  • 1 1/2 cups (360 milliliters) grated mozzarella
  • Salt and pepper, to taste
  • Olive oil, for drizzling

White sauce:

  • 2 tablespoons (30 milliliters) butter
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons (30 milliliters) flour
  • 1 cup (240 milliliters) milk
  • 1/2 teaspoon (2.5 milliliters) oregano
  • 1/4 teaspoon (1 milliliters) nutmeg
  • 1/4 teaspoon (1 milliliters) salt
  • 1/4 teaspoon (1 milliliters) pepper


  1. Preheat oven to 450F (230C).
  2. To make the white sauce, melt butter in a saucepan on the heat. Add onion and garlic and stir to coat. Add flour and whisk to incorporate. Slowly add milk. Stir in oregano, nutmeg, salt, and pepper. Cook, stirring, until thickened. Remove from heat and set aside to cool.
  3. Roll pizza dough out on a floured counter until it is thin. Flour a large baking sheet and place dough on top. Spread white sauce evenly over top, avoiding a 2.5 centimeters border around the sides. Top with asparagus, onion, cherry tomatoes, salt and pepper. Sprinkle mozzarella on top. Bake in oven for 12-15 minutes, or until cheese is bubbly and crust is golden.
  4. Remove from oven and drizzle with olive oil.


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