Whole Wheat Spring Pizza

Recipe By Tessa Arias
May 12th, 2014

Whole Wheat Spring Pizza is loaded with spring inspired ingredients including pesto, smoked mozzarella cheese, fresh asparagus, cherry tomatoes, and chives.

Yield: 1 12-inch pizza

Prep Time: 10 minutes

Cook: 24 minutes

Tessa's Recipe Rundown...

TASTE: Like a piece of cheesy spring freshness in every bite!
TEXTURE: The whole wheat crust is light, chewy, and crisp. Paired with the stringy melted cheese, crunchy asparagus, and bursting tomatoes and you’ve got a great mouthfeel.
EASE: If you’ve already have the dough made this recipe is quick and easy peasy.
APPEARANCE: So vibrant!
PROS: Who doesn’t love pizza?! Especially this festive seasonal variety.
CONS: None.

Whole Wheat Spring Pizza is loaded with spring inspired ingredients including pesto, smoked mozzarella cheese, fresh asparagus, cherry tomatoes, and chives.
Whole Wheat Spring Pizza Recipe

We humans love our comfort zones. At least most of us do. I love to try new restaurants but once I figure out what I like off the menu, I usually order that one thing over and over. Why risk wasting your money on something you might not like when you can just play it safe, right? Anyone else have that same thought process? Sometimes it’s good to force yourself out of stale habits. With pizza, I almost always like to stick with the classics. Take me to a fancy schmancy gourmet pizza joint and I will likely order a margherita pizza or pepperoni. If it’s a really stellar pizza place, they should be able to do the classics amazingly (at least that’s my reasoning). I don’t need any ridiculous ingredients on my food that were put there just for the sake of doing something different. At least, that’s usually how I feel. Sure, sometimes an egg on my pizza or some sliced potatoes is a slightly unusual but welcomed sight. I’m not really into pizza hybrids like “cheeseburger pizza” or “taco pizza.” If I want a cheeseburger or taco, I’ll just eat one. No need to cross-breed my pizza! Do you totally disagree with me there??

This whole wheat dough is so good that I was motivated to try something a little different from the usual pepperoni or margherita pizza. This recipe uses the Ultimate No-Knead Whole Wheat Pizza Dough Recipe I posted last week, be sure to check it out! It’s amazing. But, if you don’t have time feel free to use your favorite store-bought pizza dough (Trader Joe’s has pretty good premade dough). I’m thrilled I did try out something beyond my norm, because this Whole Wheat Spring Pizza is GOOD. Try it soon!

Whole Wheat Spring Pizza Recipe
Whole Wheat Spring Pizza

Whole Wheat Spring Pizza Recipe

How to make
Whole Wheat Spring Pizza

Yield: 1 12-inch pizza
Prep Time: 10 minutes
Cook Time: 24 minutes
Total Time: 34 minutes
Whole Wheat Spring Pizza is loaded with spring inspired ingredients including pesto, smoked mozzarella cheese, fresh asparagus, cherry tomatoes, and chives.


  • 1 ball no-knead whole wheat pizza dough
  • 1 tablespoon extra-virgin olive oil
  • 1/3 cup pesto
  • 6 ounces fresh smoked mozzarella cheese, shredded
  • 10 asparagus spears, trimmed and cut into 1 1/2-inch pieces
  • 12 to 15 cherry tomatoes
  • Salt and freshly ground black pepper
  • 1 tablespoon fresh chopped chives


  1. Place a baking stone on the bottom rack of the oven and preheat to 450Β°F.
  2. Place one ball of dough on a large sheet of parchment and shape and stretch until you have a thin 12-inch circle. To get the dough super thin, briefly roll with a rolling pin. Slide the dough to a pizza peel or flat cookie sheet. Cover with a clean towel until ready to use.
  3. Brush the olive oil onto the edges of the pizza dough. Spread the pesto over the dough. Sprinkle with the mozzarella cheese. Sprinkle with the asparagus and tomatoes. Season to taste with salt and pepper. Slide the dough onto the baking stone, keeping the parchment underneath the dough. Bake for about 12 to 14 minutes, or until the cheese is bubbling and the dough is golden. Sprinkle with the chives and let cool for 5 minutes before slicing and serving.
Course: Main Course
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Taylor @ Food Faith Fitness — May 12, 2014 at 3:41 am

    I LOVE pesto pizza. Probably because it’s the first thing my husband ever tried (emphasis on tried) to cook for me! But, this looks fab – and perfect for Spring! Love the smoked mozzarella!! Pinned!

  2. #
    Chloe @ foodlikecake — May 12, 2014 at 3:48 am

    Your pizza looks amazing! But I’ve gotta disagree with you about the taco/pizza hybrid – those are awesome πŸ™‚

  3. #
    Gaby — May 12, 2014 at 5:41 am

    This is my kind of pizza, love the asparagus!

  4. #
    Cassie — May 12, 2014 at 7:01 am

    This is a beautiful pizza, Tessa. I love the toppings!

  5. #
    Nicole ~ Cooking for Keeps — May 13, 2014 at 7:21 am

    I’m the same way, if it’s New York style pizza I”m having, it’s cheese always always. Neapolitan style? Margarita always. St.Louis style — cheese and green pepper only. Although if I am at a gourmet pizza shop, I will try to branch out, and I’d definitely branch out with this guy. How can you go wrong with pesto, cheese, tomatoes and asparagus on a pie? I don’t think you can. πŸ™‚

  6. #
    Alice // Hip Foodie Mom — May 13, 2014 at 9:56 am

    love this pizza. . I am obsessed with asparagus right now!! love this and can’t wait to try it!

  7. #
    Farha – faskitchen — May 26, 2015 at 9:29 am

    Wow, looks amazing.. Just the colour and the ingredients in it look so appealing.. Looks like a perfect slice..

  8. #
    Annabelle — October 15, 2016 at 10:05 pm

    Where exactly is the recipe?

    • #
      Tessa — October 16, 2016 at 2:30 pm

      I’m not sure what you mean… is it not showing up for you? Please try to refresh the page or re-start your Internet browser if that’s the case. Let me know if that fixes whatever is going on πŸ™‚

  9. #
    Thao — December 7, 2016 at 7:02 pm

    Hi Tessa, Thank you very much for your wondeful recipes.
    Some day I had read on new papers. Extra vergin olive oil is not good when we heat with high temperature because the smoke point. Would I suggest very light olive oil which more suitable in high baking and frying πŸ™‚

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