Store-bought pizza dough makes this gourmet spring pizza, easy to
Bechamel sauce (see below)
1 fresh pizza dough ball (can be store bought)
½ bunch asparagus, shaved (about 8-10 stalks)
1 bunch spring onions, chop the whites
1 Tbs. extra virgin olive oil
Fresh ground pepper
Fresh grated Parmesan and Romano cheeses
1 Tbs. flour (for your hands to work the dough)
For Bechamel Sauce
4 Tbs. Butter
3 Tbs. Flour
1 clove Garlic (minced)
3 c. Milk
1/2 tsp. Nutmeg
1 tsp. Salt
¼ c. Parmesan cheese
1. Preheat oven to 350 degrees.
2. To make one batch of béchamel sauce, heat butter in a sauce pan over medium heat
until it is melted and frothy, but not browned. Add garlic. Stir in flour, and mix until roux
consistency is smooth and granular (sandy), and has a tan-ish color (about 5-7
minutes). Meanwhile, heat milk in another small sauce pan over medium heat. When milk
is warm to the touch (test a spoonful), gradually begin to add milk to the roux mixture
while stirring the whole time to ensure a smooth sauce, and to avoid burning on the
bottom. When all milk has been incorporated, stir in nutmeg. Add salt and stir in cheese.
Remove from burner and set aside.
3. Flour your hands, and begin to work the pizza dough. Toss the dough in your hands
until it has become stretched and pliable, but avoid tearing. Spread dough on a baking
sheet. You can create whatever shape you like for your pizza: round, rectangular,
4. Pre-bake dough for 10 minutes.
5. Meanwhile, heat olive oil in a sautee pan over medium heat. Add the spring onion
whites, and sweat for 1-2 minutes. Add the asparagus shavings, and mix thoroughly
with onions. Squeeze the juice of ½ lemon over the mixture, and add a dash of salt and
pepper to taste. Sautee for an additional minute or two. Remove from heat.
6. Spread your desired amount of béchamel sauce over the pre-baked pizza crust. Add
asparagus and onion as topping, and finish off by sprinkling a layer of Parmesan and
Romano cheeses over the top of the veggies.
7. Bake pizza (uncovered) at 350° for 15-20 minutes. Use your judgment for when it’s
done! The cheese should be bubbly, and the crust golden brown.