Recipe By Annie
Published Mar 21st
Prep 15m Cook 25m Additional - Ready In 40m
Servings 8 servings Calories 428.7

Asparagus, bacon and goat cheese top this intriguing pizza. A unique combination of ingredients that are sure to get your taste buds in gear!

Recipe Ingredients

  • 5 thick slices bacon, cut into 1 inch pieces
  • 1 unbaked pizza crust
  • 1 pound shredded mozzarella cheese
  • 1 cup chopped fresh asparagus
  • 1 cup halved cherry or grape tomatoes
  • 1 (11 ounce) log fresh chevre (goat cheese)
  • 1 teaspoon red pepper flakes
  • freshly ground black pepper to taste

Cooking Directions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Place bacon in a skillet over medium-high heat. Cook for a few minutes to release most of the grease, but do not cook until crisp. Remove to paper towels to drain.
  3. 3 Spread the pizza crust out on a pizza pan or large baking sheet. Top with mozzarella cheese, bacon pieces, asparagus, and tomatoes. Dot with goat cheese, then season with red pepper flakes and black pepper.
  4. 4 Bake for 15 to 20 minutes in the preheated oven, until the crust is golden brown underneath when you lift it up to take a peek. Let cool for about 5 minutes before slicing and serving.

Nutrition Facts

  • Calories 428.7
  • Carbohydrate 21.3 g
  • Cholesterol 75.3 mg
  • Fat 25.2 g
  • Fiber 1.2 g
  • Protein 28.7 g
  • Saturated Fat 14.8 g
  • Sodium 968.3 mg
  • Sugar 3.8 g


  1. Pretty dang awesome. Taste is certainly 5 stars but the proportions are way off so thats why I'm giving it the 4 star rating. I'll definitely be making this again.
  2. Wow! I've made this about 5 times now and every time it is great! I do made a couple minor adjustments...I use about 6 oz of a block of mozzarella cheese and shred it myself (MUCH better than bagged pre-shredded cheese totally worth the extra time/effort trust me) and a small log of goat cheese - Read more ...
  3. LOVE. anything. with. chevre! Did pretty much everything as is. My SO hates tomatoes so I only put them on half and cut the amount of chevre in half. Mixed some parmasan in with the mozzarella and chopped up a jalepeno with the asparagus for more of a kick. I was hesitant about not using - Read more ...
  4. We love this pizza and have been making it for years. Don't give in to the temptation to put sauce on it!:)
  5. I made this for myself and my husband who is a chef and we loved it so much we made it again the next night. Love love love this! One thing to note is one bunch of asparagus lasted us through two pizzas so don't chop it all at once try half and see if - Read more ...
  6. We usually make this on a large flatbread instead of a pizza crust. It makes a great neopolitan like pizza that way. Nice and crispy! We sometimes add pesto too! We do everything by sight. Meaning we add as much cheese or tomatoes as we want so that it is never too cheesy or has - Read more ...
  7. excellent change up on a pizza
  8. I definitely liked the ingredients (though I couldn't find chevre and made the poor choice of substituting feta). However because the recipe doesn't say what size pizza crust to use I ended up with too much topping on too small a crust making my finished product WAY too thick with cheese and just a little - Read more ...
  9. This is a terrific pizza. The combination of ingredients is both savory and spicy and the chevre cheese on top is to die for! Thanks for the recipe.

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