Farmers Market Potato & Asparagus Pizza

Celebrate spring with this light & bright asparagus pizza! Fresh herbs, crisp radishes, and a sprinkle of cheese make it an explosion of flavor & texture.

Farmers Market Potato & Asparagus Pizza

If you caught Monday’s post, I wrote all about my strategy for coming up with a dinner recipe while shopping on the fly at the farmers market. And, drumroll please… here’s what I made! It’s a big green, veggie potato pizza loaded with chopped asparagus, asparagus ribbons, cheese, flowering thyme, chives, and those pretty chive blossoms that I got at Chicago’s Logan Square Farmers Market. It’s spring on a plate… or rather, spring on dough.

I know I say this all the time, but I LOVE letting local produce lead my meal planning. These fresh impromptu meals just really make me excited to make and play with food. Which is why we love this partnership with Sub-Zero – their Fresh Food Matters Initiative is all about getting into the kitchen to make meals for your family using fresh fruits and vegetables.

Farmers Market Potato & Asparagus Pizza ingredients

How to Make This Asparagus Pizza

Let’s get cooking!

To make these pretty asparagus ribbons, you don’t need a fancy kitchen tool, just a regular vegetable peeler. This peeling technique works best with asparagus that’s on the medium-to-thick side so that you can get nice long peels. After you’re done peeling, chop up the bits that are left and toss those onto the pizza as well.

Layer the pizza with olive oil, garlic, cheese (I suggest gruyere or white cheddar – your favorite vegan cheese would work too), thinly sliced small potatoes and the chopped asparagus bits. Bake it until the potatoes and the dough are both nicely browned.

Farmers Market Potato & Asparagus Pizza

After the pizza comes out of the oven, layer on the pretty toppings – the asparagus ribbons, and chive blossoms if you have them (if you don’t – just use more chopped chives!)

Farmers Market Potato & Asparagus Pizza

Heat this up for a few more minutes so that the asparagus lightly wilts. Serve this fancy pizza with a pale rosé. Cheers!

Farmers Market Potato & Asparagus Pizza

Love this asparagus pizza? Make sure to try this one with zucchini or this one with corn & basil next!

4.7 from 7 reviews

Farmers Market Potato & Asparagus Pizza

Prep time
Cook time
Total time
This gorgeous asparagus pizza is the best way to celebrate spring! I used chive blossoms and thyme flowers, but if you're not able to find any, additional chopped chives and thyme leaves would work just as well.
Recipe type: Main dish
Serves: 4
  • 6 to 8 thick asparagus spears
  • 3 to 4 small Yukon gold potatoes
  • 1 recipe pizza dough
  • Extra-virgin olive oil, for drizzling
  • 1 garlic clove, minced
  • 1½ cups gruyere or white cheddar cheese
  • 2 tablespoons chopped chives
  • 2 radishes, thinly sliced, optional
  • Squeezes of fresh lemon juice
  • 5 chive blossom flowers, optional
  • 1 tablespoon thyme flowers or fresh thyme leaves
  • ⅓ cup shaved fresh Parmesan cheese
  • sea salt and freshly ground black pepper
  1. Preheat the oven to 450°F.
  2. Use a vegetable peeler to peel the asparagus vertically into ribbons. Set the ribbons aside and finely chop any leftover bits of the tender parts of the asparagus, avoiding the fibrous inch or so on the ends.
  3. Use a mandoline or a sharp knife to slice the potatoes paper thin.
  4. Stretch the pizza dough to fit a large pizza stone or pan. Brush the dough with olive oil and sprinkle with the minced garlic. Top the dough with three-fourths of the gruyere cheese, and then layer the potatoes in circles, starting from the outside of the pizza working in. Let them overlap just slightly. Sprinkle on the remaining gruyere cheese and half of the chives and bake for 12 to 14 minutes or until the dough is cooked through and the potatoes are tender.
  5. Remove the pizza from the oven and top with the radish slices, if using, and the asparagus ribbons. Squeeze lemon over the asparagus and sprinkle with a few pinches of salt and pepper. Break apart the chive blossoms and sprinkle on top along with the thyme flowers and/or leaves. Return the pizza for the oven for 3 minutes to lightly warm the toppings.
  6. Remove from the oven and top with the Parmesan cheese and freshly cracked black pepper.

 Thanks to Sub Zero for partnering (and inspiring) this farmers market recipe. Check out for more great seasonal produce tips and join the conversation online using #FreshFoodMatters!


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Rate this recipe (after making it):  

  1. Karen

    It’s pizza night! And I’m feeling inspired! Potatoes on pizza!? Can’t wait to try it!
    We have loads of wild violets in the yard and I’m going to see how they do on this pretty spring pie!

  2. valda from

    vey good nice pizza

  3. Ashley

    I made this a few weeks ago for a friend who was having a hard week, and she loved it. I loved it. Amazing late summer recipe for a girls night. I’ve followed your blog (and Instagram posts) a long time and everything I’ve made has been a huge success. Keep it up. Much love from a fellow healthy cook and traveler.

    • Jeanine Donofrio

      oh my gosh, I’m so happy to hear that, you totally just made my day :). xoxo

  4. I love pizzaaaa…..and i loved this recipe. I tried this recipe. Trust me it is really very yummy. Thanks for sharing such a mouth watering recipe.

  5. This pizza is EVERYTHING! Needing a slice (or the whole pie) right now!

  6. Carol from

    Incredible recipe! Everyone liked in my family.

  7. kibagendi from

    you such great ways of preparing food. i love your recipes

  8. dan from

    Love your recipes

  9. Jenna

    Could you tell me where your plates are from? I’ve been looking for plates like these for a while! Thanks a million!

  10. Sabrina B

    very inspiring way to make pizza on the fly with whatever might be found in a farmer’s market, thank you for this!

  11. Sounds delicious! I would never have thought of asparagus ribbons.

  12. This looks divine – I’ve never used thyme flowers before – excited to try!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.