Photo of Asparagus, sugar snap, & ricotta pizza by WW

Asparagus, sugar snap, & ricotta pizza

Points® value
Total Time
20 min
10 min
10 min
This white pizza made with a base of seasoned ricotta instead of tomato sauce, is a perfect way to highlight spring’s best produce. We top this pretty pizza with asparagus and snap peas, but you can try other green vegetables, such as green beans, zucchini or small broccoli florets. Pizzas don't have to be round—here we stretch it into a long oval shape. You can of course shape the dough into a round, if you'd prefer, or divide the dough into 4 pieces and make smaller 4 individual pizzas.



1 cup(s), thin spears, cut into 3-inch pieces

Uncooked sugar snap peas

1 cup(s), strings removed

Part-skim ricotta cheese


Grated Parmesan cheese

2 tbsp(s), or grated Pecorino

Uncooked scallions

2 tbsp(s), thinly sliced

Kosher salt

½ tsp(s)

Whole wheat pizza dough

10 oz, at room temperature

Crushed red pepper flakes

¼ tsp(s)

Fresh parsley

¼ cup(s), whole leaves


  1. Place rimless baking sheet or inverted rimmed baking sheet on center rack of oven and preheat to 500°F. Bring medium saucepan of water to boil. Add asparagus and peas to boiling water and cook until crisp-tender, about 2 minutes. Drain peas and rinse under cold water to cool, then drain well.
  2. In medium bowl, stir ricotta, Parmesan, scallions, and salt. If ricotta topping is too thick to spread, stir in 1 tbsp water. Place large piece of parchment paper on large cutting board, rimless baking sheet, or inverted rimmed baking sheet. Roll out dough to about 8-by-15-inch rectangle. Spread ricotta topping over dough, leaving 3⁄4-inch border. Top with asparagus and peas.
  3. Carefully slide pizza on paper onto preheated pan. Bake until crust is browned and crisp, 8 to 10 minutes. Transfer to cutting board. Sprinkle with crushed red pepper, then parsley. Cut into 4 slices.
  4. Serving size: 1 slice