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Mini Smoked Mozzarella and Asparagus Pizzas

For tender asparagus, look for stalks that are tin and straight – about the width of a pencil. Freeze the brick of cheese for 15 minutes to firm it up and make it easier to shred.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Lauren Keating


  • 1 can 13.8 oz Pillsbury® Refrigerated Classic Pizza Crust
  • 1 tablespoon Italian seasoning
  • ¼ lb Asparagus cut into 1-inch segments
  • ½ cup Marinara Sauce
  • 4 ounces Smoked Mozzarella shredded
  • ¼ cup Roasted Red Peppers chopped


  • Heat oven to 400F. Grease baking sheet. Unroll dough; divide into four pieces. Shape each
  • dough piece into a circle; place on greased sheet. Sprinkle with Italian seasoning. Bake 10
  • minutes or until crusts begin to brown.
  • Meanwhile, bring a large pan of water to a boil. Add asparagus and boil 2 minutes, or until
  • bright green. Drain.
  • Spread marinara over each pizza crust. Top with mozzarella, asparagus, and roasted red
  • peppers. Bake 15 minutes. Let cool 5 minutes before slicing.