Spring Veggie Pizzas 5-Ingredient Spring Veggie Pizzas
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Spring Veggie Pizzas

2014 April 22

My entertaining style really changes throughout the year, how about yours? During the chilly months here in NYC, I don’t mind sitting inside planning dinner or appetizers for a night in with friends. Once spring finally hits though, I’m such a heedless hostess. Blame spring! Blame sunshine! I’ll get caught up in a long walk around the neighborhood then—eeks!—realize guests will be over in an hour and I haven’t even shopped for ingredients yet. Sound familiar? If so, arm yourself with a super-easy recipe you can shop AND bake in 30 minutes flat, like this 5-Ingredient Spring Veggie Pizza.


The secret to this faster-than-anything recipe: Soft garlic-and-herb flavored cheese. My favorite brand is Boursin but there are tons of other options out there, like Alouette, Rondele and Pine River. These flavor-packed, cheesy spreads are a great one-step “sauce” that melts and bubbles into pizza perfection!

 Spring Veggie Pizza


I love super-skinny asparagus spears but often the stalks available at the grocery store are ridiculously thick. If that’s all I can find (and I have time), I’ll slice each spear in half lengthwise to make two thin halves. Need it speedier? Swap in frozen asparagus spears, thawed and skin the pre-cooking entirely!




Want to make these pizzas bite-size for a spring cocktail party? Cut each puff pastry rectangle into 4 or 6 pieces before topping (and chop up the asparagus so it’ll fit on top) and bake for only 6 or 7 minutes or until puffed and golden. Cheers!



photos by Erin Phraner


5-Ingredient Spring Veggie Pizzas
Serves 6 to 8

1/2 bunch asparagus, trimmed and halved lengthwise (if desired)
1 (17.3-ounce) box puff pastry sheets, thawed slightly
2 (5-ounce) containers soft garlic-and-herb cheese, crumbled
1/2 cup frozen peas, thawed
1/3 cup dill leaves


1. Preheat the oven to 400˚F. Line two baking sheets with parchment paper.
2. Put the asparagus and 1 tablespoon water in a microwave-safe bowl. Cover with plastic wrap and microwave on High 1 to 2 minutes or until bright green and barely tender. Drain and pat dry.
3. Meanwhile, starting with one puff pastry sheet, unfold the sheet and cut along the seams to make 3 long rectangles; cut each rectangle in half to make 6 rectangles total. Repeat with remaining puff pastry sheet. Transfer rectangles to prepared baking sheets.
4. Divide the cheese, asparagus and peas among the crusts. Bake 10 to 12 minutes or until puffed and golden. Sprinkle with dill before serving.

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Erin Phraner

Erin Phraner

Food Contributor, blogs at Hey, EEP!
Food editor & recipe creator living in Brooklyn, NY.
Erin writes the '5 Ingredient Recipes' column.
Erin Phraner

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10 Responses Post a comment
  1. April 22, 2014

    These are so pretty! I do the same thing in warmer weather months — the DIY factor of my party food goes up significantly (i.e., lots of “make your own” bar set ups). These little pizzas look just as simple to pull together, but have a finished look. On my list!

  2. April 22, 2014

    These look beautiful and I am positive they taste beautiful as well! 🙂

  3. April 22, 2014

    Love that these look and sound like the perfect Spring time bites! Pinning to try soon!

  4. April 22, 2014

    Perfect for get togethers!

  5. April 23, 2014

    These sound delicious – and look so cute!


  6. April 26, 2014

    Delicious! I love anything that involves puff pastry 🙂

  7. Kirsten permalink
    May 21, 2014

    I made these the other night! They are so yummy. I used fresh mozzarella and feta cheese with rosemary and garlic seasoning. The flavors blended perfectly. So quick and easy to throw together.

    • May 21, 2014

      Ooh! That sounds like a divine combination! So glad you enjoyed the recipe. 🙂 -Leah

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