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Wholemeal asparagus and Taleggio pizza recipe

Wholemeal asparagus and Taleggio pizza recipe

3 ratings

Make this hearty pizza topped with crunchy asparagus and mouthwatering Taleggio for a flavour marriage made in heaven! See method

  • Serves 4
  • 25 mins to prepare and 20 mins to cook
  • 706 calories / serving


  • 450g (14½oz) wholemeal plain flour
  • 2 tsp dried yeast
  • 300ml (½ pint) warm water
  • 30ml (2 tbsp) olive oil
  • 8 tbsp red pesto
  • 500g (11oz) asparagus bundles, trimmed
  • 200g (7oz) Taleggio cheese, sliced
  • handful rocket leaves
  • 15ml (1 tbsp) chilli oil
  • thyme sprigs to garnish

Each serving contains

  • Energy

  • Fat

    32g 45%
  • Saturates

    10g 50%
  • Sugars

    4g 4%
  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 81.4g Protein 27.6g Fibre 14.4g


  1. Place the flour, yeast, water and oil into a large mixing bowl and mix together well to form a soft dough. Turn out onto a lightly floured surface and knead until smooth. Preheat the oven to gas 7, 220°C, fan 200°C.
  2. Divide the mixture into 4 equal pieces and knead again until smooth. Roll out each to a circle measuring approx 20cm (8in) and place onto baking sheets. Spread each with 2 tablespoons of the pesto.
  3. Bring a pan of lightly salted water to the boil and blanch the asparagus spears for 2 minutes, then drain and refresh with cold water. Drain again.
  4. Scatter the pizzas with the asparagus, then arrange the sliced Taleggio over the top. Bake in the preheated oven for 12-15 minutes until the base is crisp and golden and the cheese has melted. Serve scattered with rocket tossed in chilli oil and thyme sprigs.

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