Bacon Asparagus Pizza

Rating: 4.5 stars
42 Ratings
  • 5 star values: 27
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

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

By Annie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 375 degrees F (190 degrees C).

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  • 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.

  • 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.

  • 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

Per Serving:
428.7 calories; 28.7 g protein; 21.3 g carbohydrates; 75.3 mg cholesterol; 968.3 mg sodium. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Kathy W.
Rating: 5 stars
05/16/2005
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 too many tomatoes. The bacon is great with all the flavors. Read More
Helpful
(24)

Most helpful critical review

Stacy
Rating: 3 stars
12/14/2004
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 overwhelming. I still can't say what size crust is meant to be used but my advice is to get a really BIG one. Read More
Helpful
(16)
42 Ratings
  • 5 star values: 27
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Kathy W.
Rating: 5 stars
05/16/2005
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 too many tomatoes. The bacon is great with all the flavors. Read More
Helpful
(24)
Kathy W.
Rating: 5 stars
05/16/2005
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 too many tomatoes. The bacon is great with all the flavors. Read More
Helpful
(24)
Stacy
Rating: 3 stars
12/14/2004
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 overwhelming. I still can't say what size crust is meant to be used but my advice is to get a really BIG one. Read More
Helpful
(16)
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GAIL1666
Rating: 5 stars
10/31/2004
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. Read More
Helpful
(12)
_-*Rasta Pasta*-_
Rating: 4 stars
02/14/2011
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. Read More
Helpful
(8)
Alanna
Rating: 5 stars
05/07/2008
We love this pizza and have been making it for years. Don't give in to the temptation to put sauce on it!:) Read More
Helpful
(7)
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Liz
Rating: 5 stars
02/11/2011
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 (4 oz) and this is PLENTY of cheese for us. I don't measure the red pepper flakes just sprinkle all around. GREAT combination of flavors!! YUM!!! Read More
Helpful
(6)
Victoria M.H.
Rating: 4 stars
02/06/2005
excellent change up on a pizza Read More
Helpful
(6)
Huntley
Rating: 5 stars
02/11/2008
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 you need more. Read More
Helpful
(5)
conradhj
Rating: 5 stars
05/25/2010
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 sauce - but I listened to a few of the other posts - and loved it without. Thank you! ( highly recommended) Read More
Helpful
(4)
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