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Asparagus, Fingerling Potato, and Goat Cheese Pizza

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant asparagus and goat’s cheese pizza offers a sophisticated twist on a vegetarian classic. By swapping a traditional tomato base for garlic-infused oil and creamy mozzarella, the delicate flavours of the seasonal greens and earthy potatoes truly shine. The combination of molten goat’s cheese and crisp asparagus spears creates a wonderful contrast in textures, making this a perfect choice for a fresh spring or summer dinner.

Ideal for hosting or a relaxed weekend meal, this homemade pizza feels much lighter than your standard takeaway. Using new potatoes provides a lovely bite, while the spring onions and Parmesan add a savoury depth of flavour. Serve it alongside a crisp green salad and a glass of chilled white wine for a complete vegetarian feast that celebrates simple, high-quality ingredients.

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Ingredients for Asparagus, Fingerling Potato, and Goat Cheese Pizza

  • 140g fingerling potatoes

  • Cornmeal (for sprinkling)

  • Pizza Dough

  • 2 tablespoons extra-virgin olive oil, divided

  • 1 garlic clove, pressed

  • 4 spring onions, thinly sliced, divided

  • 325ml grated whole-milk mozzarella cheese (about 170g )

  • 110g soft fresh goat cheese, crumbled

  • 230g asparagus, trimmed, each spear cut in half lengthwise, then crosswise into 2- to 3-inch pieces

  • 60g grated Parmesan cheese

How to make Asparagus, Fingerling Potato, and Goat Cheese Pizza

Place potatoes in small saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, about 10 minutes. Drain. Cool. Cut potatoes into thin slices.

Preheat oven to 232°C. Sprinkle rimless baking sheet with cornmeal. Roll and stretch pizza dough to 16x11-inch oval. Transfer to baking sheet. Mix 1 tablespoon olive oil and garlic in small bowl. Brush garlic oil over dough. Sprinkle 3/4 of spring onions over, then mozzarella, leaving 1/2-inch plain border. Top with potato slices and goat cheese. Toss asparagus and 1 tablespoon oil in medium bowl. Scatter asparagus over pizza. Sprinkle with Parmesan, then lightly with salt and generously with pepper.

Bake pizza until crust is browned and asparagus is tender, about 18 minutes. Transfer to cutting board. Sprinkle with remaining spring onions. Cut into pieces.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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