Recipe: Pizza modo mio – asparagus with crushed walnuts and truffle oil pizza

Top with truffle in winter for true decadence

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Pizza modo mio by world pizza champion John Lanzafame

Pizza modo mio by world pizza champion John Lanzafame [©Murdoch Books]

Asparagus pizza from Pizza modo mio by John Lanzafame
Basic dough from Pizza modo mio by John Lanzafame


There's still asparagus about, so when you are looking for something light to eat, try this. With just a little skill and a delicious mix of ingredients, you can turn out a pizza as created by Australia's world champion pizza chef.


Ingredients:  Makes one 30 cm (12 inch) pizza.


1 tablespoon olive oil

1 white onion, thinly sliced

Coarse semolina, for dusting

1 quantity pizza dough (page 12 of the book or see recipe here »)

100 g (31/2 oz/1/2 cup) goat’s curd

2 tablespoons chopped flat-leaf (Italian) parsley

50 g (13/4 oz/1/3 cup) grated mozzarella cheese

4 green asparagus spears, blanched

1 free-range egg

2 tablespoons grated parmesan cheese

1 tablespoon crushed toasted walnuts

3 tablespoons shaved parmesan cheese

11/2 teaspoons white truffle oil

Place a pizza stone or heavy-based oven tray in the oven and preheat to 250°C (500°F/Gas 9).

Heat the olive oil in a heavy-based frying pan over high heat, add the onion and cook for 4–5 minutes, or until golden.

Lightly dust your workbench with semolina, then roll out the dough into a 30 cm (12 inch) round, place on a pizza tray and prick all over with a fork. Spread the goat’s curd over the base, then scatter with the chopped parsley, cooked onion and mozzarella. Slice the asparagus in half lengthways and place over the pizza.

Carefully crack the egg in the centre of the pizza and scatter with the grated parmesan, then place on the preheated pizza stone or tray and bake for 5–8 minutes, or until the base is golden and crisp.

Remove from the oven, scatter with the crushed walnuts and shaved parmesan, drizzle with truffle oil and serve. wine suggestion: try a white with a degree of complexity and a fuller mouthfeel, say an aged chardonnay, a semillon, SSB or even an older marsanne.


Recipe and image from Pizza modo mio by John Lanzafame, published by Murdoch Books (used with permission).

The Pizza modo mio (sc, Murdoch Books 2008) and baking stone pack is available exclusively from Australia Post outlets, RRP A$34.95 - read the review here »

We also reviewed the earlier edition of Pizza modo mio  »



  • Sydney (NSW)

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December 23rd, 2009
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