Wild wholewheat spring pizza

Spring is a wild season, an awakening season, so full of new, fresh perfumes. One of the top ingredient of the season is the wonderful asparagus. So delicious, so versatile, so rich of minerals and vitamins, and so joyfully green, or sweetly pale. Love it on the pizza with eggs, creamy cheese and parmigiano cheese, maybe with an egg, and some parma ham. This one is a wild one, topped with pea pesto as well, pine nuts and detox artichoke. Feta or fresh goat cheese on top. Whole grain pizza loaded with greens.



  • 1 tsp fresh yeast
  • 250g whole wheat flour
  • 180-200ml water
  • drip of extra virgin olive oil
  • 1 tsp salt


  • handful mixture of green and white asparagus (or just green)
  • 2-3 tbs extra virgin olive oil
  • 1 crushed garlic glove
  • handful fresh basil leaves and some extra for garnishing
  • handful pine nuts, lightly roasted on a pan
  • 1 cup fresh or frozen peas
  • 2-3 chargrilled artichokes in oil (drain the oil away), or fresh artichoke heart, boiled in lightly salted water with some lemon juice, oil and parsley, and then grilled for 10 minutes with oil)
  • zest of 1 biological lemon and the juice of the same
  • 100g feta cheese or fresh goat cheese


  1. Dissolve the yeast in 4-5 tbsp of lukewarm water. Add the salt and oil.
  2. Mix in the wheat and the rest of the water and mix in an even dough. It should not become stiff like a bowl, but remain thickly liquid.
  3. Let the dough rest in the bowl covered with cloth in a warm place for 2-3 hours.
  4. Clean and trim the asparagus and boil in lightly salted water for about 7 minutes, add the peas the last 3 minutes. Rinse the vegetable.
  5. Squeeze the peas together with the garlic, basil, olive oil lemon zest & juice and half of the pine nuts. Taste with a little salt.
  6. Lightly grease a baking tin, pizza tin or pizza stone with some olive oil and spoon out the dough (it is too soft for being rolled out, but it should not be too liquid). It should spread easily out without leaking to the borders.
  7. Place the asparagus on top of the pizza dough and bake for about 10 minutes at 240°C on the lowest oven rim.
  8. Spread the pea pesto & cheese over the pizza, the pine nuts and the artichokes cut into pieces and bake for another 5 minutes ca. or until the pizza is lightly golden, crisp but not dry. Cooking time may vary from oven to oven, so control it for the last cooking time minutes.

tips: It’s also great to put the pesto, cheese, pine nuts and artichokes on the cooked pizza, so in that case cook it some minutes more in the first round.

Decorate  the pizza with some fresh basil leaves and top with a generous drip of medium fruity extra virgin olive oil that is a great match for exalting all the different aromas of the ingredients. The whole nuts on the photo were certainly put there just for adding some “wilderness” wood effect to the pizza for styling, but some crunched unshelled nuts would most definitely do great added to the topping.

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