Asparagus pizza with cheesy bechamel and egg

Asparagus pizza

I’m not different than the rest of the world and I love crispy cheesy pizza, especially with fresh toppings and salad on the side. This was my first time to actually bake pizza with asparagus and cheesy bechamel sauce instead of classic tomato sauce. I could eat asparagus every day for its whole season, but WHY asparagus season is SOOO short ?! Yeah, asparagus from Peru/Argentina is good, but you just can’t compare it to the local product. So buy it, cook it, and do it again :)

If pizza + asparagus + egg sounds strange for you, try to steam asparagus and serve it with poached/coddled egg. Runny yolk + asparagus tips are the best <3

Ingredients aka your shopping list ( for 1 pizza)

Pizza dough:

  • 150 g sifted flour
  • 1 tsp dried yeast
  • 125 ml warm water
  • 1 tsp olive oil
  • 1/2 tsp salt

Cheesy bechamel sauce:

  • 15 g butter
  • 7,5 g flour
  • 125 ml milk
  • 30 g grated cheese (I used young gouda and Parmesan)
  • pinch of nutmeg, salt, pepper

Pizza toppings:

  • half bunch of green asparagus (ends of the asparagus stalks break in the perfect place, no cutting necessary)
  • grated cheese
  • egg


Pizza dough:

Add flour, yeast, salt into a bowl. Gradually add warm water and combine the ingredients with a spoon. Add olive oil and start mixing by hand for around 10 min. Dough needs to be soft and elastic (it shouldn’t stick to your hands, neither to the table) if its too sticky add a bit of flour, but not to much, cause your pizza will be rock hard. Place the dough in bowl, grease it with olive, cover with foil and leave in warm place for an hour.

Cheesy bechamel:

Melt butter over low heat, add flour and stir for 2 minutes or until roux is smooth. Add milk, nutmeg and gently combine  it with roux. When the sauce thickens, remove it from heat and add cheese. Stir until it melts. If necessary add a bit of salt and pepper.


Preheat oven to 230 C. After 1 hour, knead dough for a few more minutes and roll it out on oiled baking sheet. Spread cheesy bechamel over the dough, top with asparagus and grated cheese. Bake at 230 C in the middle of oven for about 15 minutes. In the last 2-4 minutes or when your pizza starts to be crispy crack an egg on top, and bake until egg is set.

Serve with lettuce mix, olive oil and freshly ground pepper.

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Czas na piknik z home&you - półmetek!


2 thoughts on “Asparagus pizza with cheesy bechamel and egg

  1. mniam mniam :) Daruś jest zachwycony i nawet brak boczusia mu nie przeszkadza…a poza tym piękne fotki – te kolory!!!

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