Pizza Quattro Pomodori with Baby Asparagus

This bright, beautiful pizza is a love letter to late spring and early summer — a time when baby tomatoes and young asparagus are at their most tender, juicy, and bursting with vitamins. Seasonal eating means more than just flavour: it’s about giving your body what it craves when nature provides it. The vitamin C from tomatoes, the folate and fibre from asparagus — these aren’t just nutrients; they’re the season’s way of nourishing us naturally.

Topped with pine nuts, fresh rosemary, and a generous drizzle of olive oil, this flatbread-style pizza is as satisfying as it is sustainable. Choosing local, in-season veg means lower transport emissions, less packaging, and a smaller environmental footprint — all while celebrating the joy of fresh produce.

Mostly plant-based, optionally vegetarian, and entirely delicious — this recipe embodies everything I believe in: eating with the seasons, cooking simply, and living (and eating!) sustainably.

Preparation time: 15 mins

Cooking Time: 18 mins

Ingredients for 2 people:

• 1 sheet of pizza dough (homemade or store-bought)

• 250g (9 oz) baby tomatoes, mixed colours, halved

• A small handful of baby asparagus (or wild asparagus)

• 1–2 tbsp sun-dried tomatoes, chopped

• 2 tbsp pine nuts, lightly toasted

• 1–2 tbsp olive oil, plus extra for drizzling

• A few sprigs of fresh rosemary

• Optional: crumbled feta (or vegan feta)

• Sea salt & freshly ground black pepper

  
  

Step-by-step cooking process:

1. Preheat the oven to 200°C (390°F).

2. Roll out your pizza dough on a parchment-lined tray. Brush with olive oil.

3. Scatter the halved baby tomatoes, asparagus, and sun-dried tomatoes evenly on top.

4. Sprinkle over rosemary, pine nuts, salt, and pepper.

5. Bake for 15–18 minutes, or until the edges are golden and the tomatoes start to caramelize.

6. Remove from the oven and, if using, crumble fresh feta on top.

7. Finish with a final drizzle of olive oil and a crack of black pepper. Serve warm.

This time, I followed a slightly different approach — I baked the dough on its own until golden and crisp, then added all the toppings fresh, straight from the market. The contrast between the hot, crunchy base and the cool, vibrant vegetables was truly magical. The cherry tomatoes stayed juicy, the baby asparagus tender, and the feta beautifully soft. A perfect way to celebrate the flavour and vitality of seasonal produce — no oven needed for the toppings.

To make it fully vegan, skip the feta or use your favourite plant-based alternative. This pizza works beautifully on a thin, crisp crust, focaccia-style dough, or even gluten-free bases. Perfect as a light summer lunch, picnic showstopper, or colourful side.