Dinner · Recipes

Asparagus and Mushroom Pizza with a Peach Berry Salad

Asparagus and Mushroom Pizza

This meal was a fabulous end to a fun filled Sunday! We took it upon ourselves to get out of the house and go for a drive on the Blue Ridge Parkway. It was so a cool 64 degree ride with the wind blowing through our hair. It’s days like this that make me crave summer on a plate!

Asparagus and Mushroom Pizza with a Peach Berry Salad.

This meal is so refreshing as it incorporates many summer flavors. The mushrooms are cooked prior to adding them to the pizza by simply browning for a couple of minutes and lastly adding a splash of white wine. This helps bring out the deep and meaty flavors of the mushrooms. I slice the asparagus at an angle after finding the area in the stock to snap them. By trimming them down it allows for a easier cook on the asparagus. The salad helps complete the meal with a delicious mix of blueberries and peaches. I like to add a hint of red onion in the salad as well for a bit of a bite to the salad. Sometimes red onion can be more powerful than what you would like, so I like to soak the red onion slices that I use on my salads. By soaking the red onion it takes the punch down a bit. Now, for the recipes!

Asparagus and Mushroom Pizza



  • 1 pizza dough
  • 1 cluster of asparagus, trimmed and sliced
  • 1 (8 oz) container of mushrooms, sliced
  • 1/2 container of Garlic & Herbs cheese spread (I used Alouette Cheese)
  • Parmesan cheese
  • 1 Tbsp white wine
  • Olive oil


  • Pre heat oven to 450 degrees F and prep pizza dough.
  • In a medium pan cook mushrooms on med-high heat until they start to brown; add white wine and reduce for 3 minutes. Remove from heat and set aside.
  • Once pizza dough is stretched into a circle, pre-bake crust for a couple of minutes or until the crust just starts to brown; remove from oven.
  • Top pizza with cheese spread and be sure to spread out evenly.
  • Top with half of the mushrooms, then add asparagus and finally the rest of the mushrooms.
  • Rub olive oil on crust.
  • Bake for 10 minutes or until crust becomes golden brown; remove from oven and immediately top with Parmesan cheese.
  • Make salad while pizza cools.
Peach Berry Salad



  • 2 peaches, cut into slices, then in half
  • 1/4 cup of blueberries
  • A couple of slices of red onion
  • A couple of handfuls of mixed greens
  • Balsamic vinaigrette


  • Mix all ingredients together, except the balsamic vinaigrette.
  • Toss gently to combine.
  • Add balsamic vinaigrette as a self serve.

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