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This mortadella, burrata, and pistachio pizza is one of those combinations that feels instantly special, but it’s rooted in a flavor profile I came across again and again in Sicily. There, mortadella, pistachio, and creamy cheese are especially common on flatbreads, focaccia-like breads, and sandwiches, and once you taste the trio together, you fall in love with it. What makes this burrata pizza recipe work so well is the combination of the saltiness of the mortadella, the cool creaminess of the burrata, and the sweet, buttery crunch of pistachios.

One of my delightfully pistachio-themed lunches in a Sicilian caffè:

Even though I most often saw this combination served on softer flatbreads in Sicily, I think it also makes a delicious burrata pizza on a crisp Roman-style crust. I’ve come across similar white-pizza combinations in pizza bianca and Roman-style pizza contexts, so the leap feels completely natural. That thin, crackly crust provides a beautiful base for the creamy toppings.

This is not a red-sauce pizza, and it shouldn’t be. A sauce-free base keeps the whole thing closer in spirit to pizza bianca and gives the toppings room to shine. In my version, the crust is baked with my usual flavor base—olive oil, finely grated parmesan cheese, and sea salt—plus a layer of pistachio pesto. After baking, I finish it with mortadella, burrata, and crushed pistachios.

This is the kind of pizza I make when I want something a little dramatic, but still grounded in ingredients that truly belong together. And that’s really the secret here: the order of the toppings matters just as much as the toppings themselves.

This stand-alone recipe is built on my Roman-style pizza dough, which I use whenever I want that signature thin, crisp texture. If you’d like all my detailed tips for making the dough, shaping it, transferring it, and baking it, head over to my Roman-Style Pizza from Scratch post. That’s my full master guide. Here, I’m focusing on what makes this particular flavor combination work so well.

What is Burrata Cheese?

Think of burrata as mozzarella’s more luxurious cousin. It has a soft outer shell made from stretched mozzarella, but the inside is filled with shreds of fresh mozzarella mixed with cream (stracciatella), giving it a loose, luscious texture. That’s why burrata is best added after baking on this pizza: it’s meant to stay cool, creamy, and fresh, not melt away in the oven.

Why this Mortadella Burrata Pistachio Pizza Works so Well on Roman-Style Crust

This pizza works because every ingredient brings something different to the dish. The mortadella is silky and savory, the burrata adds cool creaminess, the pistachios bring crunch, and the pistachio pesto ties everything together with a deeper nutty note. On a crisp Roman-style crust, all those textures and flavors stay distinct, which is exactly what makes each bite so good.

That contrast is a big part of the appeal. You get the delicate saltiness of the mortadella, the freshness of the burrata, the crunch of the pistachios, and the crispness of the crust all at once.

This is also a wonderful example of why Roman-style pizza is such a good canvas for elegant toppings. Because the crust is thin and the toppings are used with restraint, each ingredient gets to shine.

The Sicilian Inspiration Behind this Pizza

Why this flavor combination feels so Italian

This trio feels like it was born to be once you’ve tasted it. Mortadella brings gentle spice and savoriness, burrata adds cool creaminess, and pistachios add both crunch and sweetness. In Italian food culture, pistachios are especially associated with Sicily, while mortadella and burrata come from other parts of Italy, which makes the combination feel both distinctive and unmistakably Italian.

Why it’s often served on flatbreads in Sicily

In Sicily, I most often encountered this flavor profile on flatbreads and focaccia bases rather than on Roman-style pizza. That softer, thicker format is absolutely delicious and suits the toppings beautifully.

Easy, no-knead homemade focaccia:

Why it also works beautifully on Roman-style pizza

What I love about adapting this combination to Roman-style pizza is that the crust brings a completely different kind of balance. It gives the toppings a crisp base and lets the contrast in textures stand out more. It’s a natural variation—just with a thinner, crisper base.

How to Assemble this White Roman-Style Pizza

Start with the pistachio pesto

For this pizza, I spread pistachio pesto over the dough after brushing it with olive oil and adding my usual shower of finely grated Parmigiano Reggiano and sea salt around the edges. That gives the crust a deeply savory, slightly nutty flavor base that works beautifully with the toppings added later. The use of pistachio pesto is what gives this pesto burrata pizza its addictive, nutty savory backbone.

Add the mortadella after baking

Mortadella is at its best when it’s added after baking. If you bake it, it loses some of that silky, tender quality that makes it so appealing in the first place. I want it to stay soft and delicate, almost draped over the hot pizza rather than cooked into it.

Finish with burrata and pistachios at the end

Burrata is definitely a finishing cheese, not a baking cheese. Tear it over the hot pizza just before serving so it stays cool, creamy, and fresh. Then scatter over the crushed pistachios for crunch. This is the moment the pizza really comes together.

Finish with something fresh

Once the mortadella, burrata, and pistachios are in place, I like to add a few fresh basil leaves over the top. It brings a welcome note of freshness and also ties in nicely with the pistachio pesto underneath. If you don’t have basil, a small handful of arugula works well, too. You can also spoon a little extra pistachio pesto over the pizza—loosening it first with a bit of olive oil so it drizzles easily—if you want to echo that flavor even more. Add some freshly ground black pepper and enjoy!

Ingredient Notes for the Best Mortadella Burrata Pistachio Pizza

What is mortadella and which kind should you use?

Mortadella is a traditional Italian cooked pork sausage with a delicate, almost creamy texture and a mild, gently spiced flavor. For this pizza, look for good-quality thinly sliced mortadella that tastes savory and refined, not heavy or overly processed. I like setting it into loose folds over the pizza rather than laying it on in big flat sheets, so it looks more natural and you get more with each bite.

You may come across pistachio mortadella (if you find it, you should try it!), but it’s not required for this recipe. Any good, ideally freshly sliced mortadella will work well here, especially since the pizza already brings in plenty of pistachio flavor through the pesto and the crushed nuts on top.

What is Burrata, and why is it so good on this pizza?

Burrata is a fresh Italian cheese with a mozzarella-like shell and a soft, creamy center. It’s the cheese I recommend for finishing this pizza because that cool, creamy texture works so well against the hot crust, the pistachio pesto, and the savory mortadella. Burrata isn’t hard to find: these days, it’s sold in many grocery stores, most often in the specialty cheese section.

Since the pizza already has plenty of flavor on the base, it doesn’t need another cheese baked underneath the toppings. For the best texture, let the burrata sit at room temperature for a short while before serving.

Burrata vs other cheeses

For this pizza, I recommend burrata as the finishing cheese. It adds that cool, creamy contrast that works so well against the hot crust and savory toppings. Since this pizza already has pistachio pesto on the base, it doesn’t need another cheese baked underneath the toppings. For the best texture, always let the burrata sit at room temperature for a short while before serving. These days, burrata is easy to find in many grocery stores, especially in the specialty cheese section.

Pistachio pesto vs pistachio cream

I use pistachio pesto here, not pistachio cream. The two are quite different: pistachio pesto is savory, usually made with pistachios, oil, cheese, and sometimes herbs, so it works naturally on pizza. Pistachio cream, on the other hand, is smoother, richer, and often very sweet, which makes it better suited to pastries and desserts.

You also don’t need to buy a specialty pistachio pesto to make it work: just blend 2 tablespoons (30 ml) finely chopped pistachios into 1/4 cup (60 ml) regular pesto and you’re done. It’s quick, easy, and perfect for this pizza.

Salted vs unsalted pistachios

You can use either salted or unsalted pistachios for this pizza. I actually like using salted pistachios because they season the finished pizza nicely, which means there’s usually no need to add extra salt at the end.

If you’re using unsalted pistachios, they’re often raw, and I recommend roasting them first to deepen their flavor and crisp them up a bit. Spread them on a small baking sheet and roast at 325°F for 5 to 8 minutes, keeping a very close eye on them—pistachios are delicate and can go from pale to burned surprisingly fast.

Pistachios are one of the pricier nuts, partly because they take more work to grow, harvest, and shell, so I like to buy them in bulk online when I can. Just make sure you’re ordering from a source you trust, ideally one with high turnover, because nuts can go rancid if they’ve been sitting around too long.

VIDEO: How to Make Roman-Style Pizza Dough from Scratch

If you’d like to see exactly how I make my Roman-style pizza dough from scratch, this video will walk you through the full process step by step. It’s the easiest way to get a feel for the dough, see how thin I stretch it, and understand how I bake it to get that signature crisp Roman-style crust.

Helpful Tips to Make Mortadella, Burrata, and Pistachio Pizza

If you have a pizza stone, make sure to use it

For this pizza, I really recommend baking on a pizza stone if you have one. It’s the best way to get the crisp, well-baked Roman-style crust I’m after here. Put the stone in the oven before preheating it so it can heat up gradually, then leave it in the hot oven for at least 30 minutes before baking the pizza. Once the pizza is ready, slide it onto the hot pizza stone and bake immediately. It’s a small step, but it makes a big difference.

If you don’t have a pizza stone

You can still make this pizza without a stone, but I’d recommend preheating a heavy baking sheet in the oven first so the dough hits a hot surface right away. If you have two identical sheet pans, stack them and preheat them together for at least 20 minutes before baking. That extra mass helps retain heat and brings you a bit closer to the strong bottom heat a pizza stone provides. It works well—but if you bake pizza often, a rectangular pizza stone is still well worth having.

If you don’t have pistachio pesto

You can make a quick version in minutes by blending 2 tablespoons (30 ml) finely chopped or crushed pistachios into 1/4 cup (60 ml) regular pesto. That gives you the same general effect without needing to hunt down a specialty ingredient.

If you want to make this pizza ahead of time

You can make the pizza dough ahead of time. To do so, follow the instructions in my Roman-Style Pizza from Scratch post.

You can prep the pistachios and have the mortadella ready in advance, but assemble the final toppings only just before serving. Since the main ingredients of this pizza are added after baking, it cannot be reheated without losing some of its appeal.

How to keep the burrata beautifully creamy (and not melty)

Don’t add it too early. Tear it over the hot pizza right before serving so it keeps that lovely cool, creamy contrast.

How to reheat leftovers

This is one of those pizzas that is best freshly made, but if you do have leftovers, reheat the base in a hot oven first, then add fresh burrata afterward if possible. Burrata doesn’t really improve with reheating.

More Pizza Recipes to Try

If you enjoy homemade pizza, you might also like my Roman-Style Pizza from Scratch master recipe, Prosciutto and Cherry Tomato Roman-Style Pizza, Zucchini and Thyme Roman-Style Pizza, or Breakfast Pizza.

Print

Mortadella, Burrata, and Pistachio Pizza Recipe

This mortadella, burrata, and pistachio pizza is a luxurious white pizza with Sicilian inspiration, built on a crisp Roman-style crust.

Course dinner, Lunch, Main Course

Cuisine Italian

Keyword Burrata, Burrata Pizza, Crispy Pizza Crust, Fresh Mozzarella, Gourmet Pizza, Homemade Pizza, Italian Pizza, Mortadella Pizza, Pistachio, Pistachio Pesto, Pistachio Pizza, pizza bianca, Roman Pizza, Roman-Style Pizza, thin crust pizza, White Pizza

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Servings 2

Author Marie Asselin

Ingredients

• 1 ball homemade Roman-style pizza dough (half a batch)
• Extra-virgin olive oil
• Fleur de sel, or flaky sea salt
• ¼ cup finely grated Parmigiano-Reggiano cheese
• ¼ cup pistachio pesto (see note)
• 6 slices mortadella
• 1 ball burrata cheese (about 4.4 oz / 125 g)
• 2 tbsp crushed pistachios (see note)
• Fresh basil leaves, to taste (optional)

Instructions

• Position a rack in the lower third of the oven. Place a pizza stone on the rack and preheat the oven to 475°F (245°C). Preheat for 45 to 60 minutes to allow the stone to absorb as much heat as possible.

Shape the Roman Pizza Dough

• Cut out a sheet of parchment paper that is the same size as your pizza stone. (See note.) Place the ball of pizza dough over the parchment paper. Using your hands, spread out the dough in a very thin, large rectangle with rounded corners, sprinkling the dough with a bit of flour if it sticks. The thinner you spread out the dough, the crunchier the crust will be.
• Cover the crust with a clean kitchen towel and let rest for 15 minutes.

Garnish and Bake the Pizza

• Generously brush the pizza dough with extra-virgin olive oil. Sprinkle with the grated Parmigiano-Reggiano. Spoon the pistachio pesto over the dough.
• Using a large cutting board or the back of a large baking sheet, carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone in the oven. Bake until the crust is browned and crisp, about 8 minutes.
• SERVING: Pull the pizza out of the oven. With your hands, gently spread the mortadella over the pizza. Drain the burrata and place in a small bowl. With a spoon, break open the burrata, then spoon it over the pizza. Sprinkle the brushed pistachios over, then finish with a drizzle of top-quality extra-virgin olive oil and some fresh basil leaves. Serve immediately.

Video

Notes

Notes:

• If you don’t have pistachio pesto, you can make a quick version in minutes by blending 2 tablespoons (30 ml) finely chopped or crushed pistachios into 1/4 cup (60 ml) regular pesto.
• I recommend using salted pistachios because they season the finished pizza well, so there’s usually no need to add extra salt at the end. If you’re using unsalted pistachios, they’re often raw, so roasting them first deepens their flavor and crisps them up a bit. Spread them on a baking sheet and roast at 325°F for 5 to 8 minutes, keeping a very close eye on them—pistachios are delicate and can go from pale to burned surprisingly fast.
• If you’re baking the pizza on parchment paper, check that your brand is rated for high heat and safe for the oven temperature used here. Trim the paper neatly so it doesn’t overhang or touch the oven walls or heating elements.

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The post Mortadella, Burrata, and Pistachio Pizza appeared first on Food Nouveau.

Rhubarb dessert recipes are one of the best reasons to get excited about spring baking, and this collection gives rhubarb the spotlight it deserves. You won’t find strawberry-rhubarb desserts here—not because I don’t love that classic pairing, but because I believe rhubarb has plenty of personality all on its own, and doesn’t need to be hidden behind the sweetness of strawberries all the time. Rhubarb is tart, colorful, and a little dramatic, and that sharpness is exactly what makes it so brilliant in desserts.

Add enough sweetness to soften its edges, pair it with butter, cream, citrus, ginger, vanilla, almonds, or warm spices, and suddenly you have something bright, balanced, and impossible to forget. In this collection, you’ll find cozy classics such as crisps, cobblers, and puddings, elegant rhubarb tarts and cakes, creamy make-ahead desserts, frozen treats, brunch-worthy bakes, and a couple of rhubarb components to spoon over just about everything.

Start with the quick chooser below if you already know the kind of rhubarb dessert you’re craving, then browse the full list for even more spring inspiration.

Quick Recipe Chooser

• Best elegant make-ahead dessert: Rhubarb Panna Cotta — creamy, pretty, and very dinner-party friendly.
• Classic comfort pick: Classic Rhubarb Crisp — the easy rhubarb dessert everyone expects, for good reason.
• Best gluten-free options: Gluten-Free Rhubarb Crisp or Old Fashioned Rhubarb Bread — both give you that cozy baked-dessert feeling.
• Best easy dessert: Orange Rhubarb Crumb Bars — bright, crumbly, and great for sharing.
• Best cake for a spring gathering: Rhubarb Ginger Layer Cake — more of a project, but very celebration-worthy.
• Best frozen treat: Rhubarb Gelato — silky, blush-pink, and a beautiful way to stretch rhubarb season.
• Best tart-style dessert: Rhubarb Frangipane Tart or Rhubarb Ricotta Almond Tart — almond and rhubarb are such a good match.
• Best brunch-adjacent bakes: Rhubarb Bostock, Rhubarb Scones with Fresh Ginger, or Old-Fashioned Rhubarb Bread.
• Best rhubarb component: Rhubarb Jam or Rhubarb Curd — spoon onto toast, yogurt, ice cream, cakes, or anything buttery.

Helpful Tips for Baking with Rhubarb

A few quick tips will help you prep, store, freeze, and bake with rhubarb more confidently, especially if you only cook with it once or twice a year.

Choose firm, bright stalks

Look for rhubarb stalks that are firm, crisp, and fresh-looking, with no soft or shriveled spots. Color can range from pale green to deep red depending on the variety, so don’t worry if your rhubarb isn’t ruby-red all the way through. Redder stalks can look especially pretty in desserts, but green rhubarb can be just as delicious.

Trim the leaves completely

Only the rhubarb stalks are edible. The leaves should always be removed and discarded because they contain high levels of oxalic acid and are not safe to eat. If you buy rhubarb with the leaves attached, trim them off as soon as you get home.

Don’t peel rhubarb unless you need to

Most fresh rhubarb does not need to be peeled. Simply trim the ends, wash the stalks well, and slice them as directed in the recipe. If the stalks are very large, stringy, or tough, you can pull away any coarse outer strings, but peeling all the rhubarb can make it lose color and structure.

Balance rhubarb’s tartness thoughtfully

Rhubarb is naturally very tart, which is what makes it so refreshing in desserts. Sugar softens that sharp edge, but you don’t need to bury rhubarb under sweetness. Flavors like vanilla, orange, lemon, ginger, almonds, butter, cream, and warm spices all help round it out while still letting rhubarb shine on its own.

Store rhubarb in the fridge

Wrap fresh rhubarb loosely in a clean towel or paper towel, then tuck it into a produce bag or airtight container in the refrigerator. It’s best used within a few days, but very fresh stalks can keep for about a week. If the stalks start to soften, use them in cooked desserts, compotes, jam, or curd rather than recipes where you want distinct pieces.

26 Rhubarb Dessert Recipes for Spring

1. Rhubarb Panna Cotta

by Food Nouveau

This rhubarb panna cotta is an elegant, make-ahead dessert that shows off rhubarb in a polished way. The creamy panna cotta softens the fruit’s tartness beautifully, while the compote and poached rhubarb keep the flavor bright and unmistakably springy.

2. Classic Rhubarb Crisp

by Tara Teaspoon

A classic rhubarb crisp is the kind of dessert that makes rhubarb season official. This one keeps the focus fully on rhubarb, with a sweet, crunchy oat topping that balances the fruit’s sharpness without masking it.

3. Gluten-Free Rhubarb Crisp

by Kelly Neil

This gluten-free rhubarb crisp gives you all the cozy appeal of a traditional crisp, with tart fruit, cinnamon, oats, buckwheat flour, and plenty of buttery crumble topping. It’s rustic in the best way, and a great option when you need a gluten-free rhubarb dessert that still feels generous.

4. Easy Rhubarb Cobbler

by Christina’s Cucina

This easy rhubarb cobbler is exactly the sort of simple spring dessert that wants to be served warm with a scoop of vanilla ice cream, custard, or whipped cream. It’s unfussy, comforting, and a good reminder that rhubarb doesn’t need much to become dessert.

5. Orange Rhubarb Crumb Bars

by Food Nouveau

These orange rhubarb crumble bars are bright, crumbly, and packed with citrus aroma. The orange zest and juice beautifully lift the rhubarb, while the bar format makes it easy to slice and share for brunches, potlucks, or casual gatherings.

6. Lemon Rhubarb Cake

by Occasionally Eggs

This vegan lemon rhubarb cake has a lovely spring brightness, with citrus and rhubarb playing off each other’s tart edges. Made with spelt flour, coconut oil, and maple syrup, it has a slightly wholesome feel without losing that soft, tender cake texture.

7. Rhubarb Ginger Layer Cake

by Style Sweet

This rhubarb ginger layer cake is a true celebration dessert. Spiced ginger cake, rhubarb buttercream, cream cheese filling, and poached rhubarb come together in something layered, flavorful, and perfect for special occasions.

8. Vanilla Rhubarb Bundt Cake

by My Kitchen Love

This vanilla rhubarb Bundt cake is a great pick when you want something pretty but not fussy. The rhubarb brings color and tang to a classic vanilla cake, making it feel seasonal, simple, and very shareable.

9. Norwegian Rhubarb Cake

by Ramshackle Pantry

This Norwegian rhubarb cake, or rabarbrakake, is a straightforward, homey bake that puts rhubarb to good use without overcomplicating things. It’s the kind of cake that works just as well with coffee as it does after dinner.

10. Rhubarb Carrot Cake with Vanilla Mascarpone Frosting

by Simple Bites

This rhubarb carrot cake brings a spring twist to a familiar favorite. The lightly spiced cake gets brightness from rhubarb, while the vanilla mascarpone frosting keeps it creamy, festive, and very much celebration-ready.

11. Lemongrass and Rhubarb Cheesecake

by Eat the Love

This lemongrass and rhubarb cheesecake is one of the more unexpected desserts in the lineup. The fragrant lemongrass gives the creamy cheesecake a citrusy lift, while the rhubarb adds color and a clean, tart contrast.

12. Rhubarb Crumble Cake

by Simply Stacie

This rhubarb crumble cake sits comfortably between coffee cake and dessert. It’s moist and tender, with pockets of sharp rhubarb and a brown sugar streusel topping that makes it especially good for brunch or afternoon coffee.

13. Old-Fashioned Rhubarb Cake

by Gift of Hospitality

This old-fashioned rhubarb cake is the cozy, crowd-friendly kind of dessert that disappears quickly from the pan. The crunchy pecan and coconut topping adds texture, while the rhubarb keeps each bite from feeling too sweet.

14. Rhubarb Gelato

by Food Nouveau

This rhubarb gelato turns rhubarb’s tart, springy flavor into something silky, creamy, and beautifully blush-pink. It’s a memorable frozen dessert, especially if you like bright, rather than overly sugary, sweets.

15. Rhubarb Crumble Ice Cream

by House of Nash Eats

This rhubarb crumble ice cream is for anyone who loves the idea of crisp or crumble but wants it frozen. Roasted rhubarb runs through the ice cream in a tart ribbon, with buttery crumble pieces tucked in for contrast.

16. Simple Rhubarb Tatin Cake

by Pardon Your French

This simple rhubarb tatin cake is all about presentation, with minimal effort. The criss-cross rhubarb top makes it striking, while the vanilla and lemon in the cake keep the flavor light enough to let the rhubarb shine.

17. Rhubarb Clafoutis (Dairy-Free Option)

by Baked the Blog

This rhubarb clafoutis is a simple, custardy dessert that makes excellent use of fresh spring rhubarb. It’s a smart pick when you want something softer and more delicate than cake, with a dairy-free option for added flexibility.

18. Rhubarb Pudding

by Fab Food 4 All

This rhubarb pudding is a proper comfort dessert: simple, warm, and especially good with custard or vanilla ice cream. The vanilla softens the rhubarb’s tartness and gives the whole thing an old-fashioned, spoonable charm.

19. Rhubarb Frangipane Tart (Bakewell Tart)

by Lost in Food

This rhubarb frangipane tart pairs sharp rhubarb with sweet almond filling, one of those combinations that just works. It’s a lovely choice when you want a rhubarb tart that feels classic, elegant, and make-ahead friendly.

20. Rhubarb Ricotta Almond Tart

by Mangia Bedda

This rhubarb ricotta almond tart brings a gentle Italian feel to the collection. The almond crust, sweet ricotta, tart rhubarb, and slivered almonds create a beautiful balance of creamy, crisp, nutty, and bright.

21. Rhubarb Galette

by Liv for Cake

This rhubarb galette is the relaxed tart cousin: rustic, pretty, and very forgiving. Serve it warm or chilled, plain or with ice cream, and you have a simple rhubarb dessert that still feels special.

22. Old-Fashioned Rhubarb Bread (Gluten-Free)

by The Rustic Foodie

This old-fashioned rhubarb bread is moist, cinnamon-scented, and finished with a streusel layer, which makes it just as welcome at brunch as it is for dessert. It’s also gluten-free, making it a useful option for sharing.

23. Rhubarb Bostock

by The Bake School

This rhubarb bostock is a brilliant brunch treat, especially if you love French-style bakery recipes. Day-old brioche, frangipane, and rhubarb jam come together into something rich, crisp-edged, and very satisfying.

24. Rhubarb Scones with Fresh Ginger

by Baked the Blog

These rhubarb scones with fresh ginger bring a little heat to rhubarb’s tartness, which makes them especially good with coffee or tea. The cream scone base keeps them tender, while chopped rhubarb adds bright, jammy pockets throughout.

25. The Easiest Rhubarb Jam Recipe

by Christina’s Cucina

This easy rhubarb jam is the recipe to make when you want rhubarb season to last a little longer. Spoon it over toast, yogurt, scones, ice cream, or cake—anywhere a sweet-tart rhubarb boost would be welcome.

26. Rhubarb Curd

by Vikalinka

This rhubarb curd offers a different way to enjoy rhubarb, especially if you love lemon curd. It has that same silky, tangy feel and works beautifully in tart shells, cakes, cookies, pavlovas, or simply spooned onto something buttery.

Rhubarb Dessert Recipes FAQ

These quick answers cover the rhubarb questions readers tend to have before baking: what parts are edible, whether to peel it, and how to use frozen rhubarb.

What part of rhubarb is edible?

Only the stalks are edible. Rhubarb leaves are not safe to eat and should always be discarded. Once the leaves are removed, the stalks can be sliced and used in baked desserts, compotes, jams, curds, sauces, and frozen treats.

Do you need to peel rhubarb before baking?

Usually, no. Most rhubarb only needs to be trimmed, washed, and sliced. If the stalks are especially thick or stringy, you can remove any tough outer strings, but avoid peeling rhubarb unnecessarily because the skin helps preserve its color and texture.

Can you freeze fresh rhubarb?

Yes. Slice fresh rhubarb, spread it out on a baking sheet, freeze until solid, then transfer it to a freezer bag or airtight container. Freezing the pieces separately first keeps them from clumping, so you can measure out only what you need later.

Can you use frozen rhubarb in desserts?

Yes, frozen rhubarb works well in most baked rhubarb desserts, including crisps, cobblers, cakes, muffins, breads, jams, and sauces. In many recipes, you can use it straight from the freezer. For recipes where extra moisture could be an issue, thaw and drain it first.

What flavors go well with rhubarb besides strawberry?

Rhubarb is wonderful with vanilla, orange, lemon, ginger, almond, cardamom, cinnamon, brown sugar, honey, maple syrup, butter, cream, and custard. This is exactly why rhubarb can carry a whole dessert collection without leaning on strawberries.

The post 26 Rhubarb Dessert Recipes for Spring appeared first on Food Nouveau.

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For me, asparagus quiche marks the point when spring cooking starts to feel fresh and exciting again. After months of hearty soups, stews, and heavier desserts, I always reach a point where I want food that still feels comforting, but looks brighter and tastes cleaner. This is exactly that kind of recipe: a crisp shortcrust shell filled with silky custard, sweet onion, savory pancetta, sharp Dijon, nutty cheese, and tender asparagus.

Quiche has long been one of my favorite make-ahead brunch dishes, especially when I want to serve something that’s a little polished but still completely doable. I love recipes that can be fully made ahead of time, served warm or at room temperature, and pulled out when friends come over for brunch. This asparagus quiche recipe checks all of those boxes.

What I like most about this recipe is that it doesn’t rely on excess. The custard is rich enough to feel luxurious, but not so heavy that the asparagus disappears. The onion adds sweetness, the pancetta brings salt and depth, and the Dijon gives the whole filling a subtle edge that keeps it from tasting flat. Then there’s the cheese: use Comté if you want something especially nuanced and nutty, or Gruyère if you want that familiar, classic quiche flavor.

And because asparagus can be tricky in egg dishes if it isn’t handled properly, this recipe uses a few small techniques that make a big difference. The pie crust is blind-baked so it stays crisp. The asparagus is briefly blanched, then dried thoroughly, so it retains its color and doesn’t dilute the filling. I also like to arrange the spears neatly over the top—especially in a square pan, where they fit side by side beautifully—so the finished quiche looks every bit as elegant as it tastes.

Why this Asparagus Quiche Deserves a Spot in Your Spring Rotation

I make a lot of savory brunch recipes, but I keep coming back to quiche because it solves a very practical problem: it feels special without demanding you cook at the last minute. That matters when you’re hosting, but honestly, it matters just as much on a regular weekend.

This quiche with asparagus is also one of the best ways to make the most of asparagus season without turning the vegetable into a side dish. In this recipe, fresh spring asparagus is the whole point. The filling is built to support it, not bury it. The onion and pancetta bring savoriness, the cheese gives the custard body, and the Dijon sharpens everything just enough to make the asparagus taste brighter.

If you love the kind of brunch dishes that can wow guests and still leave you free to enjoy your coffee, this one deserves a place in your repertoire.

What Makes this Asparagus Quiche Recipe Work

A blind-baked crust keeps the bottom crisp

Blind-baking is key to keeping the crust crisp under the silky custard filling. Since quiche is naturally rich and fairly wet, giving the pastry a head start helps it bake through properly and keeps the bottom from turning soft.

This is also one of the reasons I love using my shortcrust pastry here. It comes together so quickly in the food processor that it almost feels too easy to be true—you really do have to try it to believe it.

For this asparagus quiche, I especially like the whole-wheat variation because it adds a subtle nuttiness that complements the asparagus, Dijon, and cheese. That said, a regular all-butter shortcrust works just as well, so use whichever version you prefer.

Briefly blanching the asparagus keeps the filling from turning watery

This is one of the most important details in the entire recipe. Asparagus contains a lot of moisture, and if it goes into the quiche raw, that moisture can release during baking and dilute the custard. Brief blanching solves two problems at once: it gives the asparagus a head start so it cooks evenly, and it helps you control its final texture.

The second part is just as important: once the asparagus is blanched, it needs to be drained and dried really well. That extra minute of care is what keeps the filling silky instead of loose.

Pro Tip: If you have thicker stalks on hand, peel the lower part of the stalks before blanching.

Dijon, onion, lardons, and cheese build a deeper flavor than asparagus alone

A lot of asparagus quiche recipes stop at asparagus, eggs, milk, and cheese. That works, but it can taste one-note. Here, the filling is layered more thoughtfully, in a flavor combination inspired by classic Quiche Lorraine.

The onion adds sweetness, making the asparagus taste greener. The lardons (pancetta, or bacon) add salt and savory depth. The Dijon cuts through the richness of the dairy and eggs. And the cheese ties everything together with a nutty finish. None of these ingredients dominates, but together they make the quiche taste sophisticated and complete.

Why I like using a square pan for this asparagus quiche

I like making this asparagus quiche in a square tart pan because it makes arranging the asparagus so easy. The spears fit side by side neatly, giving the finished quiche a very clean, elegant look and making the whole assembly feel simple rather than fiddly. It’s one of those small details that really suits the recipe.

That said, a round tart pan works very well, too. If that’s what you have, you can trim the asparagus to fit and arrange the spears in a circular pattern, or simply cut the stalks into pieces and scatter them more evenly over the filling. Both options work beautifully. The square pan just makes it especially easy to create those neat rows of asparagus on top.

The Ingredients You Need to Make Asparagus Quiche

The best asparagus to use

Fresh asparagus is the best choice here, full stop. Buy the freshest stalks you can find, either from your local farmers market, or a grocery store that carries local produce. Thin to medium spears are ideal because they cook quickly and stay tender, but thicker asparagus works well too, as long as you trim the tough ends and blanch it properly.

For this quiche, I like to keep the asparagus spears mostly whole and arrange them right over the top of the filling. In a square pan, they fit especially neatly side by side, which gives the quiche a very clean, elegant look. If you’re using a round pan, you can trim the spears to fit and arrange them in a circular pattern instead. It’s a simple detail, but it makes the finished quiche look especially polished.

Comté vs. Gruyère

Both are excellent here. Gruyère gives you that classic savory, melty quiche character you might expect. Comté is a little more distinctive: nuttier, slightly fruitier, and, to my taste, more elegant.

If you want the most classic “asparagus and cheese” quiche, use Gruyère. If you want the version that tastes a little more special, go with Comté.

Lardons, pancetta, or bacon?

For this quiche, I like to use fresh lardons if I can find them. Lardons are small strips or cubes of unsmoked pork belly, and they add savory richness without overpowering the delicate flavor of the asparagus. Depending on where you shop, you may find them at the butcher counter, in the refrigerated meat section of specialty grocers, or at French and European shops.

If fresh lardons aren’t available, diced pancetta is the best substitute. Unsmoked bacon also works, though its flavor is usually a little more assertive. Do not use smoked bacon in this quiche recipe, as it will easily dominate the filling’s flavor. Lardons and pancetta both give the quiche a rounder, smoother, more balanced flavor.

For a vegetarian asparagus quiche, simply leave the meat out and increase the olive oil to 2 tbsp (30 ml) for cooking the onions instead.

Why I use a whole-wheat shortcrust pastry

My whole-wheat shortcrust pastry recipe uses a third whole-wheat flour to two-thirds all-purpose flour. This combination gives the crust extra nuttiness without sacrificing any of the delicious flakiness. The whole-wheat part of it isn’t meant to make the quiche seem “healthy” all of a sudden (it’s an eggs, cream, and cheese dish, after all); it just makes the crust taste better. It adds a little more depth and character, and in this asparagus quiche, that subtle nuttiness plays especially well with the Dijon, the cheese, and the savory filling. But if you prefer to use a regular shortcrust pastry, that works beautifully too.

How to Make Asparagus Quiche Successfully

Blind-bake the whole wheat crust first

Roll the dough, line the tart pan, chill it if needed, then blind-bake it until the shell looks dry and lightly set. That foundation matters: it gives the quiche structure and keeps the bottom from turning soft once the custard goes in.

Cook the lardons and onion before assembling

Rendering the lardons (or pancetta, or bacon) first gives you the fat and flavor to cook the onion in, which keeps the prep simple and adds a lovely depth of flavor to the filling. The onion should be softened and lightly golden, not rushed. This is what gives the quiche part of its sweetness and depth.

Arrange the asparagus to suit your pan

If I’m using a square tart pan, I like leaving the asparagus in longer lengths so I can line the spears up neatly across the top. It makes the quiche look especially striking and beautifully showcases the asparagus.

In a round pan, you can either trim the spears and arrange them in a circular pattern or cut some of the stalks into smaller pieces for a more relaxed look. Either way, I recommend keeping the prettiest tips visible on top.

Bake until just set, not dry

The center should still have the slightest wobble when the quiche comes out of the oven. It will keep setting as it rests. If you bake until the middle is completely firm, the custard usually ends up too dry by the time it reaches the table.

If you’ve made any of my quiche recipes before, this is the same cue I always rely on: set edges, lightly puffed surface, and a center that still looks a touch soft.

Helpful Tips for Making Asparagus Quiche

If you want to make it ahead

This is a very good make-ahead asparagus quiche. You can blind-bake the crust, cook the filling components, and blanch the asparagus earlier in the day, then assemble and bake later. You can also bake the entire quiche ahead and gently rewarm it before serving.

For brunch, I often prefer making it the day before. The flavor settles beautifully, and all you need to do is bring it back to warm room temperature or reheat it lightly.

If you prefer a vegetarian asparagus quiche

Leave out the pancetta or bacon and add extra onions instead. You could also add fresh herbs, such as chives or tarragon, but keep them restrained so the asparagus still shines.

If your asparagus is thick or very thin

If your asparagus is thick, lightly peel the lower stalks and blanch the spears a little longer so they turn tender by the time the quiche is baked.

If it’s very thin, shorten the blanching time significantly, or skip it altogether if the spears are truly pencil-thin—they’ll cook through easily in the oven.

If you want to swap the cheese

Gruyère and Comté are the best fits for this recipe, but good Swiss cheese will also work. I would avoid very watery fresh cheeses here. Goat cheese is delicious with asparagus, but it changes the balance quite a bit, making the quiche tangier and more assertive.

What to serve with asparagus quiche

For brunch

Fresh fruit or a simple green salad on the side both work beautifully here. This quiche already brings richness, so the rest of the meal doesn’t need to do too much. If you want to end brunch with something sweet, Lemon Mascarpone Macarons make a lovely project-style dessert for when you have time on your hands, while Easy Dairy-Free Lemon Bars are a lighter, easier option.

For lunch

A mustardy salad is especially good here. The acidity echoes the Dijon in the filling and keeps the whole meal feeling bright. For a more elaborate spring lunch, Asparagus with Gribiche Dressing makes an especially elegant pairing.

For a light spring dinner

Serve the quiche slices with a crisp salad and begin the meal with a light, French-inspired soup such as Soupe au Pistou. If you want to keep the menu centered around the season, my Fresh Asparagus Recipes roundup is also a great source of inspiration for spring sides and vegetable dishes.

More Spring Asparagus Recipes to Try

If you’re looking for more ways to cook with asparagus this spring, this quiche is only the beginning. It’s one of those recipes that captures everything I love about the season, and it pairs beautifully with a whole range of fresh, asparagus-forward dishes. In my Fresh Asparagus Recipes roundup, you’ll find plenty more inspiration, from pasta and risotto to brunch dishes, soups, salads, easy dinners, and spring side dishes.

FAQ

Should asparagus be cooked before adding it to quiche?

Yes. For this recipe, I briefly blanch the asparagus before adding it to the filling. That gives it a head start, keeps the texture tender, and helps prevent excess moisture from watering down the custard. If the asparagus are very thin, you can shorten the blanching time significantly or skip it altogether—they’ll cook through easily in the oven.

How do you keep asparagus quiche from getting watery?

Three things help most: blind-bake the crust, briefly blanch the asparagus, and dry it thoroughly before adding it to the quiche. Cooking the onion beforehand also helps, since it prevents excess moisture from releasing during baking.

Can asparagus quiche be made ahead?

Absolutely! You can prepare components ahead, or bake the full quiche in advance and reheat it gently. It also tastes excellent at room temperature, which makes it ideal for brunches and spring lunches.

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Asparagus Quiche Recipe

This asparagus quiche is a French-inspired spring dish that looks elegant but is surprisingly easy to pull off. Made with a crisp whole-wheat shortcrust, Gruyère, Dijon, onion, and tender asparagus, it’s perfect for brunch, lunch, or a light supper.

Course Breakfast, Brunch, Lunch, Main Course

Cuisine French

Keyword Asparague Recipes, Asparagus, Asparagus Quiche, Brunch Recipes, Dijon, Easter Brunch, French Cooking, French Cuisine, French Recipe, French-Inspired Recipes, Gruyère, Make-Ahead, Pancetta, Quiche, Savory Tart, Spring Recipe, Vegetarian Brunch

Prep Time 35 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Resting Time 15 minutes minutes

Servings 8 servings

Author Marie Asselin

Ingredients

For the Crust

• 1 batch Basic Shortcrust Pastry, whole wheat version,gathered into a disk, wrapped in plastic wrap, and refrigerated for at least 1 hour, or up to 2 days before using

For the Filling

• 1 lb fresh asparagus, tough ends trimmed (see note)
• 1 tbsp extra-virgin olive oil
• 4 oz fresh lardons, diced pancetta, or unsmoked bacon (see note)
• 1 large onion, peeled and thinly sliced
• 4 large eggs
• ½ cup heavy cream (35% m.f.)
• ½ cup milk
• 2 tbsp Dijon mustard
• ½ tsp kosher salt, or fine sea salt
• Freshly ground black pepper
• Pinch freshly grated nutmeg
• 1¼ cups grated Comté or Gruyère cheese

US Customary - Metric

Instructions

• Lightly grease an 8-inch (20-cm) square tart pan with a removable bottom. Using a square pan for this quiche makes it easy to line up the asparagus spears neatly side by side over the filling.

  If you only have a 9-inch (23-cm) round tart pan, that works very well too—you'll simply need to trim the asparagus as needed and arrange it in a circular pattern over the top.
• Take the shortcrust pastry out of the refrigerator 15 minutes before using. Preheat the oven to 350°F (175°C).
• On a lightly floured work surface, roll out the pastry into a shape large enough to fit your tart pan. Transfer the dough to the pan and gently ease it into the bottom and sides. Trim any excess dough, then prick the bottom all over with a fork.
• Ease a large sheet of parchment paper into the crust, letting the sides come up and out of the pan. Fill the pan with pie weights or dry peas. Bake for 15 minutes. Remove the parchment and weights, then return the crust to the oven for 5 minutes more, or until it looks dry and lightly set.
• Remove the blind baked crust from the oven, leaving the oven on. Set aside until the filling is ready.
• Meanwhile, bring a large pot of salted water to a boil and prepare a bowl of ice water. Blanch the asparagus for 1 minute, then transfer it to the ice water to stop the cooking. Drain very well and pat dry thoroughly.
• In a large skillet set over medium heat, warm the olive oil. Add the lardons, pancetta, or bacon and cook until lightly browned and starting to crisp. Using a slotted spoon, transfer it to a plate, leaving the fat in the skillet.
• Add the onion to the skillet and cook over medium heat until softened and lightly golden, about 15 minutes. Remove from the heat and let cool slightly.
• In a large bowl, whisk together the eggs, heavy cream, milk, Dijon mustard, salt, black pepper, and the nutmeg until smooth.
• Spread the cooked onion and pancetta, lardons, or bacon over the bottom of the blind-baked crust. Sprinkle the grated cheese evenly over the top. Pour the egg mixture into the crust. Arrange the asparagus spears over the filling. In a square pan, line them up side by side in neat rows. In a round pan, arrange them in a circular pattern, trimming as needed to fit nicely.
• Bake the quiche for 35 to 40 minutes, or until the filling is set around the edges and the center still slightly wobbly. If the crust starts browning too quickly, loosely cover the quiche with foil for the last part of baking.
• Transfer the quiche to a wire rack and let rest for at least 15 minutes before unmolding and slicing. Serve warm or at room temperature.
• MAKE IT VEGETARIAN: Omit the lardons and increase the olive oil to 2 tbsp (30 ml) for cooking the onions instead.

Notes

NOTES

• If your asparagus is thick, lightly peel the lower stalks and blanch the spears a little longer so they turn tender by the time the quiche is baked. If it’s very thin, shorten the blanching time significantly, or skip it altogether if the spears are truly pencil-thin—they’ll cook through easily in the oven.
• Lardons are small strips or cubes of unsmoked pork belly, and they add savory richness without overpowering the delicate flavor of the asparagus. Depending on where you shop, you may find them at the butcher counter, in the refrigerated meat section of specialty grocers, or at French and European shops. If fresh lardons aren’t available, diced pancetta is the best substitute. Unsmoked bacon also works, though its flavor is usually a little more assertive. Avoid using smoked bacon, since it can easily dominate the filling.

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Every spring marks the exciting return of local, seasonal produce. I live in a northern country, and while it’s true that the vast majority of our produce is imported and available year-round, some vibrant, fresh local fruits and veggies simply have no substitutes. Rhubarb is one of the first evergreen stalks to emerge after the snow disappears from gardens, marking the imminent return of warmer seasons. Asparagus is the vegetable I’m most excited to see pop up at local produce stalls. And local strawberries are my absolute favorite: I devour basket after basket of them from June to October.

But sweet pea risotto is the dish I most look forward to making when fresh peas finally show up.

Fresh, sweet peas have long eluded me, mostly because their season is so short—it usually lasts a couple of weeks, from early to mid-June where I live. For years, I wasn’t aware enough to spot them at the market and would always wake up around the end of June thinking, “Hey, wasn’t it supposed to be sweet pea season right about now?” And sure enough, when I’d ask at the market, I’d hear that I had missed the short season yet again.

So, a few years ago, I set a reminder on my calendar to recur annually in early June. The reminder is short and, well, sweet. It simply says, “SWEET PEAS 🌱.” And though it may seem a little odd that I actually need to be electronically reminded to seek out sweet peas every year, my reminder has ensured that I haven’t missed out since—a delicious win in my book.

Sweet peas are delicate and can basically be eaten raw—they’re so fresh, crunchy, and sweet! If you use them in cooking, you want to apply as little heat to them as possible so you can enjoy them at their bright green best. Whether I use them in a lunch bowl, a soup, or this beautiful sweet pea risotto—my favorite dish to highlight sweet peas—I make sure to add them late enough that they keep their color and sweetness.

To highlight them to all their bright green glory, in my sweet pea risotto, I briefly blanch the peas, then use them in two ways: I purée some of them and stir that vivid green purée into the risotto near the end of cooking, then fold in the remaining whole peas for extra pops of sweetness and texture. It’s this two-part technique that gives the dish such a fresh pea flavor and its especially bright color.

This easy pea risotto is elegant enough for a special dinner, but simple enough to make on a weeknight. It’s creamy in the classic Italian way, using no cream at all—just the right risotto rice, warm broth, and plenty of Parmigiano-Reggiano. And because fresh peas have such a short season, I’ve also made sure this risotto with peas works beautifully with frozen peas, too.

If you love spring risottos as much as I do, you should also try my Lemon Asparagus Risotto.

The Secret to Creamy Sweet Pea Risotto

Risotto has a reputation for being fussy, but once you understand the basics, it’s actually one of the most relaxing dishes to cook. The process is simple: use proper risotto rice, keep your broth warm, add it gradually, and stir often enough to encourage the rice to release its starch. That’s what gives you that lush, creamy texture—without adding any cream.

Use the right rice for risotto

For the best sweet pea risotto, use a true risotto rice such as Arborio, Carnaroli, or Vialone Nano. These short-grain Italian rice varieties contain the starch that gives risotto its signature creamy texture while still letting the grains keep a bit of bite. Arborio is the easiest one to find, but Carnaroli is especially wonderful if you can get it.

Keep the broth warm

One of the easiest ways to make good risotto is to keep the broth warm on the stove while you cook. Adding cold broth to the pan slows everything down and interrupts the cooking process. Warm broth keeps the rice cooking steadily and helps you get a smoother, creamier result.

Use a pea purée for bright color and flavor

Sweet peas cook very quickly, which is why this recipe uses a short blanch to preserve their bright color and fresh flavor. Then, instead of simply stirring all the peas into the risotto whole, some are blended into a smooth purée and added near the end of cooking. This gives the risotto its especially vivid green color and deeper sweet pea flavor, while the remaining whole peas add texture and little bursts of sweetness.

Helpful Tips for Making Perfect Sweet Pea Risotto

What makes this sweet pea risotto a little different from many other pea risotto recipes is that it uses the peas in two forms. After a very quick blanch, some of the peas are puréed and stirred into the risotto, infusing the rice with sweet pea flavor and giving it its lovely green hue. The rest are folded in whole at the end, so the finished dish still has texture and little bursts of sweetness throughout.

Use fresh peas when you can, frozen when you need to

Sure, this risotto is wonderful when made with fresh sweet peas you shelled yourself, but if you missed the season—or simply prefer the convenience of ready-to-use peas—frozen peas are absolutely fine to use. In fact, because sweet pea season is so short, a lot of us make pea risotto with frozen peas most of the time.

That said, quality matters here. When sweet peas are front and center in a dish like this, you want a flavor that’s as close to the fresh vegetable as possible. After trying many brands over the years, I’ve found that organic frozen peas usually have the sweetest, freshest flavor and the nicest texture.

Freeze your own sweet peas during peak season

Keep your eyes peeled every June for packages of fresh shelled sweet peas in the produce section of your supermarket. Some producers make them widely available at that time of year, and they’re often on sale because they don’t have a long shelf life. This is a great opportunity to stock up and create your own frozen sweet pea stash.

To do so, spread the shelled peas out over a baking sheet and freeze until hard, then transfer them to airtight freezer bags or containers. In a fridge freezer, I’d use them within a month for the best color and flavor. In a chest freezer, they’ll keep much longer, though they’re still at their best within six to twelve months.

Use peas two ways for the brightest flavor and color

My pea risotto recipe doesn’t just stir in whole peas at the end. It also blends some of the blanched peas into a simple purée, which gets stirred into the risotto near the end of cooking. That extra step is what gives this sweet pea risotto its especially vivid color and deeper pea flavor, while the whole peas still provide texture and sweet little bursts in every bite.

Use the best broth and cheese you can

As is often the case with simple Italian dishes, using the best ingredients you can get your hands on makes the biggest difference. In this very simple spring pea risotto, I strongly recommend using a mild, low-sodium broth—or homemade broth if you have some on hand—so it complements the peas rather than overpowering them.

The same goes for the cheese. This is not the place for shelf-stable grated parmesan. Use real Parmigiano-Reggiano. It brings the salty, nutty depth that makes a creamy pea risotto taste fully finished, and it helps create that classic silky texture.

Adjust the texture before serving

The perfect risotto should not sit in a stiff mound; it should loosen gently across the plate. If your sweet pea risotto tightens up while it sits, just stir in a splash of warm broth right before serving. This small step makes all the difference between a risotto that feels heavy and one that feels beautifully fluid.

Garnish simply

This sweet pea risotto doesn’t need much. A drizzle of good olive oil, a few fresh mint leaves, an extra shower of Parmigiano-Reggiano, and a crack of black pepper are all it takes. Mint is especially lovely here: it lifts the sweetness of the peas and makes the whole dish taste even more springlike.

Scale it up for guests

Like all my risotto recipes, this one serves two generously, which I personally find far more useful than the usual four- to six-serving format. But it’s very easy to scale up for guests. Just keep your broth warm, use a wide enough pan, and resist the urge to rush the process.

Why Sweet Pea Risotto Is Such a Lovely Spring Dish

Sweet peas have such a short season that they always feel a little special to me. Their flavor is delicate, sweet, and green in the freshest possible way, making them perfect for risotto. The rice gives the dish body and comfort, the Parmigiano-Reggiano adds savory depth, and the peas keep everything bright and lively.

This sweet pea risotto is one of those dishes that looks and tastes quietly elegant. It’s not complicated, and it doesn’t rely on many ingredients. It simply lets one beautiful seasonal vegetable shine.

If peas in risotto are as much your thing as they are mine, my Shrimp Risotto with Peas is another favorite to try.

Sweet Pea Risotto FAQ

Can I use frozen peas for sweet pea risotto?

Yes—absolutely. This recipe works very well with frozen peas, and they’re often the most practical option since fresh sweet pea season is so short. Use the best-quality frozen peas you can find for the sweetest flavor.

Do I need to blanch fresh peas for risotto?

For this recipe, yes—but only very briefly. The peas are blanched for just 1 minute, then shocked in ice water to preserve their bright color. Some of the blanched peas are puréed and stirred into the risotto near the end of cooking, while the rest are added whole. This quick step helps create the risotto’s especially fresh pea flavor and vibrant green finish.

What rice is best for pea risotto?

Arborio, Carnaroli, and Vialone Nano are all excellent choices. Arborio is the easiest to find, while Carnaroli is often prized for its texture. Any true risotto rice will work better than regular long-grain rice.

Can I make sweet pea risotto ahead of time, and what should I do with leftovers?

Risotto is best served right away, while it’s still loose and creamy. That said, leftovers can be refrigerated for up to two days. Reheat them gently in a skillet with a splash of broth or water to loosen the texture before serving.

If you end up with extra risotto, don’t let it go to waste: chilled risotto is perfect for making arancini. If you’ve never tried it, my How to Make Arancini post walks you through the process.

More Creamy Risotto Recipes to Try

If this sweet pea risotto has you in a risotto mood, I have plenty more where that came from. From bright spring flavors to deeper, cozier combinations, browse my roundup of 20 comforting, creamy risotto recipes to find your next favorite.

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Sweet Pea Risotto Recipe

This sweet pea risotto is a fresh, creamy spring dish that lets sweet peas shine in two ways: as a bright green purée stirred into the risotto and as whole peas folded in at the end. Make it with fresh or frozen peas for an elegant but easy meal.

Course dinner, Main Course, Main dish

Cuisine Italian

Keyword Arborio Rice, Creamy Risotto, Easy Dinner, Fresh Peas, Frozen Peas, Green Peas, Italian Cuisine, Italian Food, Italian Recipe, Italian Rice Dish, Mint, Parmesan, Parmigiano Reggiano, Pea Risotto, Risotto, Risotto Rice, Spring Dinner, Spring Risotto, Sweet Pea Risotto, Sweet Peas, Vegetarian Risotto, Weeknight Meals

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 2 people

Author Marie Asselin

Ingredients

For the sweet peas

• Ice cubes
• 1 ½ cups shelled, fresh sweet peas, or frozen sweet peas
• 2 tbsp water
• Kosher salt, or fine sea salt

For the risotto

• 3 cups vegetable broth, or chicken broth
• 1 tbsp butter
• 1 tbsp extra-virgin olive oil
• 1 shallot, minced
• 5 oz risotto rice (Arborio, Carnaroli, or Vialone Nano)
• ½ cup dry white wine, such as Pinot Grigio
• 2 oz finely grated Parmigiano-Reggiano cheese
• Freshly ground black pepper

To serve (optional, to taste)

• Extra-virgin olive oil
• Fresh mint leaves
• Freshly ground black pepper

US Customary - Metric

Instructions

• To prepare the sweet peas: Fill a mixing bowl with cold water, then add plenty of ice cubes to make the water ice cold. 
• Bring a small saucepan of water to a boil. Add the sweet peas and blanch for 1 minute. Drain and immediately transfer to ice water. Let cool for 5 minutes, then drain and pat dry.
• Measure out 1 cup (250 ml) sweet peas and set aside. Using a hand blender, puree the remaining peas with the water and a pinch of salt. (You can also mash the peas and water together with a fork, then season it with salt and mix well. It’s okay if the puree isn’t completely smooth.)
• To prepare the risotto: Pour the broth in a medium saucepan. Bring to a slow simmer, then lower the heat, cover and gently simmer for 5 minutes. Lower the heat to the minimum, then keep warm.
• In a large saute pan or a cast-iron braiser set over medium-low heat, melt the butter in the olive oil. Add the shallot and cook, stirring, until soft, 3 to 4 minutes. Add the risotto rice and stir for 2 minutes, until the grains are translucent around the edges. Add the wine and stir vigorously while the wine is bubbling up, scraping down the bottom of the pan to loosen the caramelized bits. Simmer until the wine is fully absorbed.
• Add 1 ladleful of the broth and simmer, stirring from time to time, until the broth is almost completely absorbed. Continue adding broth, one ladleful at a time, allowing each ladle to be absorbed before adding more.
• When there's about 1 cup (250 ml) of broth left, stir in the sweet pea puree into the risotto. Add ½ cup (125 ml) broth, stir and keep cooking until the broth is almost fully absorbed. Stir in the grated Parmigiano-Reggiano cheese. Stir until the cheese is fully melted and incorporated. Stir in the blanched sweet peas. Season with black pepper, taste the risotto, and season with salt if needed. Stir in the remaining broth.
• The risotto should now be loose and extremely creamy. Cover and turn off the heat. The risotto can stand for about 5 minutes but sit hould be served as soon as possible for the best texture.
• SERVING: Serve the risotto in warm bowls, then garnish each serving with a drizzle of flavorful extra-virgin olive oil, fresh mint leaves, and some freshly ground black pepper, if desired. Serve immediately.
• STORAGE: This sweet pea risotto is best enjoyed within minutes of being made. If you do have leftovers, refrigerate in airtight container for up to 2 days. To reheat, transfer to a nonstick skillet, add a couple tablespoonfuls of broth or water and warm up over medium-low until the risotto is loose and hot. Serve immediately.
• MAKE IT VEGETARIAN: Make sure to use vegetable broth.

Disclosure Notice: This site participates in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post Sweet Pea Risotto appeared first on Food Nouveau.

Fresh asparagus recipes are one of my favorite ways to mark the real start of spring. The minute local asparagus shows up, I want to put it in everything: creamy risotto, bright salads, brunch dishes, quick pasta, simple sides, and easy dinners that make the most of its short but glorious season.

That’s exactly what this collection is here to help with. I’ve gathered 30 asparagus recipes that cover a wide range of moods and occasions, from elegant dishes you could serve for Easter or Mother’s Day to low-fuss weeknight meals and fresh sides that let asparagus shine.

To make browsing easier, I’ve grouped the recipes by category and added a quick chooser below so you can jump straight to the kind of asparagus recipe you’re craving. I’ve also included a few quick tips on how to store asparagus, choose between thick and thin spears, and cook it for the best flavor.

Quick Chooser: What kind of asparagus recipe are you in the mood for?

• Most crowd-pleasing: Lemon Asparagus Risotto
• Easiest weeknight dinner: Superfast Fresh Asparagus and Tuna Pasta
• Best brunch recipe: Asparagus Quiche
• Best elegant side dish: Asparagus with Gribiche Dressing
• Best healthy lunch: Soft-Boiled Egg and Fresh Asparagus Tartine
• Best asparagus salad for entertaining: Shaved Asparagus Salad with Burrata
• Best potluck-friendly pick: Orzo Pasta Salad with Asparagus, Lemon and Chickpeas
• Best easy spring dinner with protein: Sheet Pan Salmon, Lentils, and Asparagus
• Best cozy soup: Asparagus Soup with Cream and Chives

Asparagus Tips: How to Prep, Store, and Cook It Well

How should you store fresh asparagus?

For the best flavor, store asparagus in the fridge as soon as you get home. Trim the ends and stand the bunch of asparagus upright in a jar with a little water, then loosely cover it and refrigerate, or wrap it in a damp paper towel and place it in an airtight container in the refrigerator.

How long does asparagus last in the fridge?

Fresh asparagus is usually at its best within a few days, though it can last a bit longer if stored properly in the fridge. For the best texture and flavor, try to cook it sooner rather than later.

Should you use thick or thin asparagus?

Both work well, but they suit different recipes. Thick asparagus spears are great for roasting, grilling, and heartier dishes, while thinner asparagus spears cook faster and are especially nice in pasta, salads, and quick sautés. Whether you use thick or thin asparagus, make sure to adjust the cook time accordingly.

What’s the best way to cook asparagus?

That depends on the recipe, but roasting is one of the easiest methods. Toss asparagus spears with olive oil, black pepper, and a pinch of salt, then roast in a single layer on a rimmed baking sheet until crisp-tender; a drizzle of olive oil or a squeeze of lemon juice at the end adds extra brightness.

Can you make asparagus recipes ahead of time?

Yes, depending on the recipe. Asparagus salads, tartines, and some side dishes can be prepped ahead, and leftovers are often still very good the next day, though freshly cooked asparagus usually has the best texture.

Easy Asparagus Pasta and Risotto Recipes

These easy asparagus pasta recipes and spring risottos are perfect when you want something comforting and seasonal, but still weeknight-friendly.

1. Lemon Asparagus Risotto

by Food Nouveau

This lemon asparagus risotto is spring in a bowl. It’s creamy and comforting, but the lemon keeps everything bright, and the asparagus makes it feel fresh rather than heavy. This risotto is especially good when asparagus is in peak season, and you want to use a fresh bunch of asparagus in a dish that feels both cozy and polished. A great pick when you want a vegetarian dinner that feels a little special without being fussy.

2. Springtime Penne with Asparagus Stem Pesto

by Simple Bites

This springtime penne is especially appealing if you like a low-waste recipe with lots of personality. The asparagus stem pesto is smart and flavorful, and the Mediterranean add-ins make it feel generous enough for dinner or a hearty lunch.

3. Asparagus and Lemon Pasta

by Dishing Out Health

If you want an easy asparagus pasta that still feels polished, this one checks the box. The garlicky cream sauce, lemony brightness, and crisp panko topping make it sound like the kind of quick spring dinner that doesn’t taste rushed.

4. Asparagus Macaroni and Cheese

by Recipes from a Pantry by Bintu

For a comfort-food version of asparagus season, this macaroni and cheese is your obvious pick. It’s creamy, family-friendly, and simple enough for a weeknight, with asparagus folded in to give the dish a fresh spring edge.

5. Northern Italian Asparagus Pasta

by The Pasta Project

This Northern Italian pasta has a lot going for it: it uses both the asparagus tips and the stalks, and the blended asparagus sauce gives it a more elegant feel than a basic pasta toss. A great choice if you want something rooted in Italian cooking and a little different from the usual lemon-and-cream route.

6. Superfast Fresh Asparagus and Tuna Pasta

by Food Nouveau

This tuna pasta is one of those genuinely useful recipes to keep in your back pocket. It comes together fast, uses asparagus in a very practical way, and the fact that it works hot or cold makes it extra handy for lunches and meal prep.

Asparagus Brunch Recipes, Egg Dishes, and Tarts

If you’re looking for asparagus brunch recipes for Easter, Mother’s Day, or a lazy weekend, this section has you covered.

7. Asparagus Quiche

by Food Nouveau

This asparagus quiche is the kind of spring brunch dish that looks polished but is surprisingly easy to pull off. Made with a crisp shortcrust shell, Gruyère, Dijon, onion, and tender asparagus spears, it’s a lovely make-ahead recipe for brunch, lunch, or even a light supper.

8. Foolproof Eggs Benedict with Prosciutto and Asparagus

by Food Nouveau

If you’re looking for an asparagus brunch recipe that feels special but still approachable, this eggs benedict dish is a great place to start. Prosciutto and asparagus are a classic pairing, and the easy blender hollandaise makes homemade eggs Benedict far more doable than you might think.

9. Asparagus Tart

by House of Nash Eats

An asparagus tart is always a good idea when you need something that looks impressive without requiring complicated work. Puff pastry, cheese, and Dijon are a reliable trio, and this one sounds ideal for brunch, showers, and spring entertaining.

10. Asparagus Omelette Soufflé

by Running to the Kitchen

This omelette soufflé feels like a lovely in-between recipe: lighter than a quiche, but still substantial enough for brunch. With asparagus, green onions, and goat cheese, it sounds airy, savory, and very spring-forward.

11. Asparagus Frittata

by The Petite Cook

A classic asparagus frittata is exactly the sort of recipe people search for in spring. It’s simple, flexible, and useful for breakfast, brunch, lunch, or even a light dinner with salad on the side.

12. Baked Asparagus Frittata with Goat Cheese

by Familystyle Food

This baked asparagus frittata feels a little more polished thanks to the goat cheese, but it’s still practical enough for everyday cooking. It’s a great option for anyone looking for healthy asparagus recipes that work just as well for brunch as they do for lunch or meal prep.

13. Spring Pizza with Pesto, Asparagus, and Fresh Lemon Zest

by Little Ferrano Kitchen

This spring pizza is a fun curveball in the brunch-and-tart section. Pesto, asparagus, lemon zest, and basil make for a bright, herby combination that feels perfect for casual entertaining or a spring dinner that’s a little more playful.

Asparagus Side Dishes for Spring Dinners and Entertaining

These asparagus side dishes range from simple roasted preparations to more elegant plates that are dinner-party worthy.

14. Asparagus with Gribiche Dressing

by Food Nouveau

This is one of the most distinctive recipes in the roundup, and for good reason. The French gribiche dressing gives the asparagus a punchy, savory finish with egg, cornichons, and capers, making the dish feel elegant and a little unexpected without being fussy. It’s especially nice here because the crisp-tender asparagus holds up beautifully against the punchy, savory dressing.

15. Oven-Roasted Asparagus, Whipped Ricotta, Honey

by Bacon is Magic

This roasted asparagus dish leans more entertaining platter than everyday side, and that is exactly its appeal. Creamy whipped ricotta, a touch of honey, and the contrast of textures make it the kind of recipe you’d bring out when you want asparagus to get some attention.

16. Lemon Butter Asparagus

by Quiche My Grits

Sometimes you just want a classic side dish. This is the kind of recipe that relies on just a few ingredients—olive oil or butter, black pepper, lemon, and fresh asparagus spears. This lemon butter asparagus works with almost anything, and that broad usefulness is worth calling out because it matches how most of us actually cook during asparagus season.

17. Bacon-Wrapped Asparagus

by Little Sunny Kitchen

Bacon-wrapped asparagus has obvious crowd appeal, and this version sounds especially practical for parties or holiday meals. It’s easy to portion, easy to serve, and always a good move when you want a side that disappears fast.

18. Broiled Asparagus with Parmesan Cheese Sauce

by Delicious Little Bites

This broiled asparagus recipe is a good fit for those who want something quick but not boring. The Parmesan cheese sauce makes it richer than a plain vegetable side, while the broiling keeps the asparagus vibrant and lightly crisp. This is also a great option if you’ve picked up thicker asparagus and want a fast, flavorful way to cook it.

19. Soft-Boiled Egg and Fresh Asparagus Tartine

by Food Nouveau

This tartine is the kind of lunch recipe that feels fresh, filling, and just a little stylish. The runny egg and hummus make it satisfying, while the thinly sliced asparagus keeps the whole thing squarely in spring territory.

Fresh Asparagus Salad Recipes

These asparagus salad recipes are bright, lemony, and crisp, with plenty of options for lunch, brunch, and warm-weather entertaining.

20. Lemony Asparagus Tomato Salad

by Running to the Kitchen

This tomato salad looks like one of the brightest, simplest salads in the collection. Lemon, Parmesan, basil, and asparagus are a very easy sell together, especially if you’re looking for a fresh side dish that doesn’t need much else. A drizzle of olive oil and a squeeze of lemon juice tie everything together and keep the flavors clean and bright.

21. Shaved Asparagus Salad with Burrata

by Dish ‘n’ the Kitchen

A shaved asparagus salad always feels a bit more special, and the burrata makes it perfect for entertaining. This is the recipe I’d recommend to anyone who wants an elegant spring starter that still feels easy and unfussy on the plate.

22. Radish, Watercress, and Asparagus Salad

by Veggilicious

This salad has that crisp, peppery, unmistakably spring character that’s hard to fake out of season. If you want a truly seasonal asparagus salad recipe with a lemony finish, this one is especially fresh.

23. Orzo Pasta Salad with Asparagus, Lemon and Chickpeas

by Familystyle Food

This orzo pasta salad is one of the smartest practical picks in the roundup. It has enough substance for lunch, enough brightness for spring, and enough portability to work for picnics, potlucks, and make-ahead gatherings.

24. Asparagus Salad with Tomatoes and Basil

by Windy City Dinner Fairy

This asparagus salad with tomatoes and basil sounds uncomplicated in the best way. It’s the kind of light spring dish that works as an appetizer, side, or lunch when you want something crisp and colorful rather than rich.

25. Roasted Asparagus with Egg and Parmesan Salad

by Maple and Mango

This warm asparagus salad feels like a strong brunch-to-lunch crossover recipe. Roasted asparagus, soft egg yolk, Parmesan, and pine nuts make it more substantial than a basic green salad, but still light enough for spring.

Asparagus Recipes for Dinner with Chicken or Fish

Need asparagus recipes for dinner? These protein-forward mains turn asparagus into a complete spring meal.

26. Baked Chicken and Asparagus

by Familystyle Food

This baked chicken and asparagus recipe sounds built for busy nights. It’s a one-pan dinner, it comes together quickly, and the creamy lemony sauce gives it enough personality that it won’t read like plain “chicken and veg.”

27. Asparagus Stuffed Chicken Breast

by Budget Delicious

Stuffed chicken breast can sometimes sound more effortful than it really is, and this one seems refreshingly straightforward. It’s a good option to include if you want asparagus recipes for dinner that feel a little more complete and dinner-party ready.

28. Cashew Chicken Stir-Fry

by Food Nouveau

This cashew chicken stir-fry brings a different flavor direction to the roundup, which helps. It’s quick, weeknight-friendly, and useful for those who want to put asparagus into something savory and fast without going down the pasta-or-brunch route.

29. Sheet Pan Salmon, Lentils, and Asparagus

by My Kitchen Love

This sheet pan salmon recipe sounds especially practical for households that want healthy asparagus recipes with minimal cleanup. Salmon, lentils, and asparagus make it feel complete enough for dinner and smart enough for meal prep. This is also the kind of meal that holds up well for leftovers the next day.

Creamy and Light Asparagus Soup Recipes

These asparagus soup recipes showcase the vegetable’s delicate flavor in both cozy, warm bowls and chilled spring starters.

30. Asparagus Soup with Cream and Chives

by Nourished Kitchen

This asparagus soup sounds elegant but not heavy, which is exactly what many spring soups should be. The cream and chives soften the grassy edge of asparagus without burying it, so this feels like a lovely starter or light lunch.

31. Chilled Asparagus and Leek Bisque

by The Roasted Root

A chilled asparagus bisque is a nice way to show the ingredient can go beyond the usual roasted or sautéed treatments. This one is especially suited to warm-weather entertaining, when you want something fresh, refined, and make-ahead friendly.

The post 30+ Fresh Asparagus Recipes to Celebrate Spring appeared first on Food Nouveau.

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When I think back on my many trips to Italy, of all the amazing food I’ve enjoyed over the years, it’s always Roman-style pizza that comes back to me first. In Rome, I’ve enjoyed pizza al taglio (pizza by the slice) at many different trattorie, but the first slice I run to as soon as I arrive in the city, jet-lagged and hungry, is the unfussy one served at Forno Campo de’ Fiori. This take-out counter is always packed, and keeping your spot in line without being passed by locals well used to the place’s chaotic ordering and checkout process is a bit of a sport—and that’s why I love it so much. The prize is absolutely worth the struggle.

Yours truly, 15 years ago, gesturing how much pizza I wanted at Forno Campo de’ Fiori:

Forno’s pizza is cooked as long pies and served with different toppings, but the combinations are always beautifully simple. Usually, just two or three carefully chosen ingredients garnish the crunchy dough. The place is also famous for its minimalist pizza bianca, topped only with olive oil and coarse sea salt—a true poster child for the merits of culinary simplicity.

Forno Campo de’ Fiori’s pizza bianca: 

Over the many times I’ve visited Forno, I may have tried all the varieties they serve, but the one I keep going back to is the zucchini pizza. I make sure to order a slice on every trip! The soft, nutty taste of thinly sliced zucchini, the milkiness of fresh mozzarella, and the saltiness of the crust are simply unforgettable. It’s the perfect illustration of what makes pizza romana so surprisingly addictive: the simplest ingredients come together in a perfect bite, time after time.

After my first trip to Rome, I started experimenting with making Roman pizza myself, trying to come as close as possible to Forno’s.

Much of the challenge was the crust: Roman-style pizza should be thin and crisp, which isn’t always easy to reproduce in a regular home oven. Then I found a recipe that brought me much closer to the texture I was after. The dough stretched easily, rolled out beautifully thin, and baked up with exactly the kind of crunch I’d been chasing.

I now believe I’ve found the perfect Roman-style pizza dough. If you like thin, crispy pizza, I think you’ll fall in love with it too. And once you’ve made the dough, the secret is simple: keep the toppings restrained and use the very best ingredients you can find. This is the time to reach for your best olive oil, splurge on mozzarella di bufala, and sprinkle with flaky sea salt. Your taste buds will thank you.

VIDEO: How to Make Roman-Style Pizza from Scratch

If you’d like to see exactly how I make this Roman-style pizza from start to finish, watch the video below. I show you how the dough should look, how thin to roll it for that signature crisp texture, and how I top it so the crust stays beautifully crunchy while the toppings roast to perfection.

Helpful Tips for Making Roman-Style Pizza

Roman-style pizza is all about contrast: a thin, crisp crust with just enough chew to keep it interesting. It’s quite different from the puffier, more blistered Neapolitan style many people picture when they think of Italian pizza. This Roman version is better suited to a regular home oven, especially when you roll the dough very thin and bake it on a thoroughly preheated surface.

Spread out the dough thinner than you think

If you want that signature Roman crunch, spreading the dough extra-thin matters. A thicker crust can still be delicious, of course, but it will move the final result away from classic Roman-style pizza and closer to a more generic flatbread pizza. If your dough keeps springing back as you spread it with your hands, let it rest for 5 to 10 minutes, then try again. A short rest relaxes the gluten, making the dough much easier to stretch.

A pizza stone is the best tool for the job

If you want truly crisp Roman-style pizza, I strongly recommend baking it on a pizza stone. It’s the best way to mimic the intense bottom heat of professional wood-fired ovens, which is exactly what gives this style its signature crunch. I especially like a rectangular pizza stone, which gives you more room to shape the dough in that classic Roman rectangle rather than forcing it into a round.

You don’t necessarily need a specialty pizza stone, however. Some home bakers use a simple unglazed quarry tile or terracotta tile from the hardware store instead. If you go that route, make sure it’s rough, unglazed, and completely untreated—no glaze, no sealant, no finish. I can’t vouch for every hardware-store tile, so I’d stick to the plainest possible option.

The goal is always the same: a thoroughly preheated surface that delivers strong bottom heat for maximum crispness. If you don’t have a stone at all, you can still use a heavy preheated sheet pan—but for this particular pizza, a stone really does make the biggest difference.

If you bake pizza often, I think a rectangular pizza stone is well worth owning. It costs around US$30 and it’s one of the easiest ways to achieve a true Roman-style texture at home.

Preheat longer than feels necessary

A hot oven is good; a fully heat-saturated baking surface is better. Give your pizza stone enough time to absorb heat so it can immediately start crisping the bottom crust. This is one of the biggest differences between pizza that turns out pale and soft and pizza that develops that crackly, golden underside that Roman-style pizza is known for.

Keep the toppings light

Roman-style pizza is not the place for a mountain of toppings. Too much sauce, too much cheese, or ingredients that release a lot of moisture can soften the crust before it has a chance to crisp. This style really shines with restrained combinations—just a few excellent ingredients, thoughtfully paired. That’s one of the reasons classics like pizza bianca and simple seasonal vegetable toppings work so well.

Use fresh mozzarella di bufala—or burrata for finishing

If you want your Roman-style pizza to taste truly special, skip the bagged grated mozzarella. That classic pizza cheese melts into a thick, uniform blanket, which works well on American-style pizza, but it doesn’t really suit pizza romana.

Roman-style pizza is all about contrast: a thin, crisp crust, restrained toppings, and ingredients that still keep their own identity once baked. Fresh mozzarella di bufala is much better here because it melts into creamy little pockets with a clean, milky flavor instead of covering the whole pizza in a heavy layer.

When I use fresh mozzarella di bufala, I add it before baking, and I place it right over the oiled dough, under the other toppings. That’s the opposite of the classic North American approach, but it works beautifully here: the cheese melts into the crust and creates a savory base, while the vegetables or cured meats on top can roast properly instead of being trapped under a blanket of cheese.

Burrata, on the other hand, should be treated as a finishing cheese. It’s best torn over the pizza after baking, just before serving, so it stays cool, soft, and creamy rather than melting away in the oven.

Be strategic with wet ingredients

Fresh mozzarella, tomatoes, and zucchini are all delicious here, but they need a bit of care. Pat fresh mozzarella dry. Drain or roast tomatoes if they’re especially juicy. Slice zucchini thinly so it cooks quickly and doesn’t steam the crust. If the topping feels damp before the pizza goes into the oven, the crust will pay for it.

Don’t expect it to look perfect

One of the charms of Roman-style pizza is that it can be slightly rustic and irregular. A large rectangle with rounded corners is exactly right. It doesn’t need to be a perfect geometric shape to be authentic—or delicious.

Use flour, not cornmeal, to handle the dough

I prefer using flour to prevent the dough from sticking rather than cornmeal, which is often recommended in other recipes. Cornmeal adds both flavor and texture to the crust, and while you do see that in some modern Roman pizza shops, it doesn’t feel quite right to me here.

If the dough has been kneaded properly, and you add just enough flour along the way to keep it manageable, you really shouldn’t need much more by the time it’s ready to be rolled out. The goal is to help the dough along, not coat it. Too much extra flour can dry the surface; cornmeal, on the other hand, creates a coarser, crunchier underside that pulls the pizza away from the thin, crisp, more delicate texture I’m after.

Shape the pizza right on parchment paper for easy handling

I always shape and spread this dough directly on parchment paper so I don’t have to move it once it’s stretched out. That makes the whole process easier, especially with such a thin crust. Once the pizza is topped, I slide the parchment onto the back of a baking sheet, which works like a peel, then use it to transfer the pizza onto the hot stone in the oven—and to pull it back out again afterward. It’s simple, practical, and it saves your hands from getting anywhere near that blazing-hot stone.

Parchment paper also makes the transfer much less stressful, but it’s worth checking the temperature rating on the brand you use. Many common parchment papers are rated to about 420 to 425°F, though some specialty papers may go higher, so don’t assume they’re all the same. Keep the parchment trimmed neatly so it doesn’t overhang, and make sure it doesn’t touch the oven walls or heating elements. I especially like using pre-cut parchment sheets because they’re so handy—and they’re a great fit for a rectangular pizza stone.

Finish with your best ingredients

This is a simple pizza, which means every ingredient stands out. Good olive oil, good cheese, and flaky sea salt make a real difference. Roman-style pizza proves that restraint is not deprivation; it’s precision.

Enjoying a slice at Casa Manco, my favorite Roman pizza joint at Testaccio Market, in Rome.

Classic Roman-Style Pizza Toppings

One of the reasons I love this dough so much is that it’s incredibly versatile. Once you have the crust down, you can go in many different directions, from the minimalist Roman classics to slightly more indulgent combinations.

No matter what toppings I use, though, I always start the same way: I brush the dough with olive oil—sometimes garlic-infused olive oil—then sprinkle over finely grated Parmigiano Reggiano and a little sea salt around the edges. It gives every pizza a deeply savory flavor base and helps the crust turn beautifully golden and crisp.

Pizza Bianca (Roman White Pizza)

Pizza bianca is one of the simplest and most classic Roman pizzas: no sauce, no cheese, just a good slick of olive oil and salt. I like to make mine with garlic-infused olive oil for even more flavor, which turns this minimalist pizza into something surprisingly addictive. It’s the kind of recipe that proves just how delicious a really good crust can be.

Pizza bianco from Forno Campo de’ Fiori, in Rome.

Pizza Rossa (Roman Red Pizza)

Pizza rossa is the tomato-topped cousin to pizza bianca: no cheese, just a thin layer of tomato, olive oil, and oregano baked over crisp Roman-style crust. I don’t recommend using pre-flavored store-bought tomato sauce; all you need is passata (strained tomato puree) for a smooth, clean tomato flavor that lets the oregano shine. It’s simple, punchy, and one of the best ways to appreciate how good this dough tastes on its own.

A man serving pizza rossa at Antico Forno Roscioli, in Rome.

Prosciutto and Cherry Tomato Roman-Style Pizza

This is the Roman-style pizza I make most often at home. I first broil the cherry tomatoes in the preheated oven so they collapse, caramelize slightly, and concentrate their flavor before they go onto the pizza with prosciutto. The result is fresh and savory at once, with just enough sweetness from the tomatoes to balance the salty cured ham.

Mortadella, Burrata, and Pistachio Pizza

This combination is pure luxury, but still very Italian in spirit. Inspired by Sicily—where mortadella, pistachio, and creamy cheese are a natural match—this pizza layers rich mortadella with cool burrata and crunchy pistachios for contrast. It’s the kind of pizza I’d serve when I want something a little more dramatic, but still rooted in a classic flavor pairing.

Zucchini and Thyme Roman-Style Pizza

This one is especially close to my heart because it’s inspired by the unforgettable zucchini pizza I had at Forno Campo de’ Fiori in Rome. Thinly sliced zucchini softens and sweetens in the oven, while thyme adds a gentle herbal note that makes the whole pizza feel elegant and restrained. If you like quieter, more delicate flavors, this is such a lovely one.

Potato and Rosemary Roman-Style Pizza

Potato and rosemary is one of the great Italian pizza combinations, and it’s especially good on a crisp Roman-style crust. The classic version is often made without cheese, letting the olive oil, rosemary, and thin slices of potato do all the work, but I also love adding mozzarella when I want a slightly richer finish. Either way, it’s deeply comforting and far more flavorful than it sounds.

A mouth-watering assortment of pizza in teglia, including Potato and Rosemary (bottom left) from Antico Forno Roscioli, in Rome.

Sausage, Rapini, and Chili Flake Pizza

This pizza leans a little more toward generosity and robustness, with savory sausage, pleasantly bitter rapini, and a touch of heat from chili flakes. I like to finish it with a drizzle of honey, which rounds everything out beautifully. It’s inspired both by the classic Southern Italian pairing of sausage and bitter greens and by one of my favorite pizzas from a local Québec City pizzeria.

Even More Pizza Recipes

If you enjoy homemade pizza, you might also like my Breakfast Pizza, Feta, Chickpea, and Eggplant Pizza, or Pancetta and Brussels Sprout Pizza. They’re different in style, but all great ways to put homemade pizza dough to good use.

Roman-Style Pizza FAQ

What is the difference between Roman-style pizza and Neapolitan pizza?

Roman-style pizza and Neapolitan pizza are very different in texture and style. Neapolitan pizza has a soft, airy crust with a puffy edge and a tender center. Roman-style pizza, on the other hand, is much thinner and crispier, with more crunch from edge to center. If Neapolitan pizza is all about softness and char, Roman-style pizza is all about thinness, structure, and that irresistible crackly bite.

What is pizza in teglia? Is it the same as Roman-style pizza?

Yes—pizza in teglia is one of the classic Roman pizza styles. The name simply means “pizza in a pan,” and it usually refers to pizza baked in a rectangular tray, then sliced into squares or strips. That said, Roman-style pizza is a broader category, so you’ll also see different shapes and presentations. For home baking, though, the terms often overlap quite a bit.

At Netflix-famous restaurant Bonci, pizza in teglia is unusually generous with its toppings—and absolutely memorable.

Can I make Roman-style pizza without a pizza stone?

You can, but a pizza stone really does make a difference. Roman-style pizza is all about a crisp bottom crust, and a well-preheated stone gives you the intense bottom heat that helps create that texture. If you don’t have one, you can preheat a heavy baking sheet and use that instead. The pizza will still be good—but if you bake pizza often, a rectangular pizza stone is one of the best tools you can own.

Why didn’t my Roman pizza crust turn crispy?

Usually, it comes down to one of a few things: the oven or stone wasn’t hot enough, the dough was rolled a bit too thick, or the toppings added too much moisture. Roman-style pizza really benefits from being rolled thin, baked on a thoroughly preheated surface, and topped with a light hand. Too much sauce, too much cheese, or watery vegetables can all soften the crust. This is not the time for abundance. A little restraint goes a long way.

Can I make Roman-style pizza dough ahead of time?

Absolutely. In fact, it’s a great dough to make ahead. You can refrigerate it for later use or freeze it if you want to plan further ahead. That makes it especially handy for entertaining or for those nights when you want homemade pizza without starting from scratch a few hours before dinner.

To thaw frozen Roman-style pizza dough, transfer it to an oiled bowl, cover with plastic wrap, then place in a warm spot for several hours (in a turned-off oven, for example.) It takes 3-4 hours to thaw, so I usually take the dough out in the morning to bake it for dinner. The dough can sit at room temperature for a few hours once fully thawed.

Can I bake Roman-style pizza on a sheet pan?

Yes, especially if that’s what you have on hand. A preheated sheet pan can help you get good bottom color and a decent amount of crispness. If you have two identical sheet pans, I recommend stacking them and preheating them in the oven for at least 20 minutes before transferring the pizza onto them. Using two pans increases heat retention and gets you a bit closer to the strong bottom heat a pizza stone provides.

That said, if your goal is the most classic Roman-style texture possible, a pizza stone is still the better option. I think of the sheet pan as the practical fallback, and the stone as the ideal setup.

What toppings are best for Roman-style pizza?

The best toppings are simple, balanced, and used with restraint. Roman-style pizza shines when you let just a few ingredients do the work. That’s why classics like pizza bianca, pizza rossa, potato and rosemary, or zucchini with herbs work so well. I also love combinations like prosciutto and cherry tomato, or mortadella, pistachio, and burrata. The crust is such a big part of the experience here—you don’t want to bury it.

Should mozzarella go on top of the toppings?

Not for the style I make here. When I use fresh mozzarella di bufala, I place it directly over the oiled dough, then add the other toppings over it. It melts into the crust and creates a flavorful base, while the toppings still get a chance to roast properly. That’s quite different from the thick cheese blanket you see on many North American pizzas, and I think it suits pizza romana much better.

Can I use burrata on Roman-style pizza?

Yes, but burrata is best added after baking, not before. It’s a finishing cheese, not a baking cheese. Tear it over the hot pizza just before serving so it stays cool, creamy, and luxurious instead of melting away in the oven.

Do I need cornmeal to shape Roman-style pizza?

No—and I personally prefer not to use it. Flour is all you really need to keep the dough from sticking. Cornmeal can add extra crunch and a distinct flavor, which some people like, but it changes the texture and makes the crust feel less true to the style of pizza I sampled and fell in love with in Rome.

Print

Roman-Style Pizza Dough Recipe

This recipe will teach you how to make Roman-style pizza from scratch, inspired by the memorable pizza sold at Rome’s Forno Campo de Fiori.

Course dinner, Main Course, Main dish

Cuisine Italian

Keyword Campo di Fiori, Dough, From Scratch, Italian Cuisine, Italian Food, Italian Recipe, Mozzarella di Bufala, Olive Oil, Parmigiano Reggiano, pizza, pizza bianca, pizza crust, Pizza dough, pizza in teglia, pizza romana, pizza rossa, Roman-Style Pizza, Rome, thin crust pizza

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Resting Time 1 hour hour 50 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 2 pizzas (serving 2 people each)

Author Marie Asselin

Ingredients

• 2 tsp granulated sugar
• 1 ½ tsp active dry yeast
• 2 ½ tbsp extra-virgin olive oil, divided
• 1 tsp kosher salt
• 2 ¼ cups all-purpose flour, plus more for dusting

US Customary - Metric

Instructions

Make the pizza dough

• Combine ¾ cup warm water (100°-115°F / 38-46°C), sugar, and yeast in a large bowl; let sit until spongy, 4-5 minutes. Mix in 1 ½ tbsp of the olive oil and the salt. Stir in 2 ¼ cups of the flour. Turn out onto a work surface; knead until smooth and elastic, adding more flour when the dough is sticking, about 6 minutes total. Grease a large bowl with 1 tablespoon olive oil. Add dough, cover bowl with plastic; let rise until doubled, about 90 minutes.
• Meanwhile, position one rack in the top third of the oven and another in the bottom third; place a pizza stone on the top rack and preheat the oven to 475°F (245°C). Preheat for 45 to 60 minutes.
• Divide the dough in half. At this point, you can wrap the dough balls individually in plastic wrap and store in the refrigerator for a couple of days, or store in a plastic storage bag in the freezer for 1 to 2 months.

Shape the Roman pizza dough

• Cut out a sheet of parchment paper that is the same size as your pizza stone. (See note.) Place the ball of pizza dough over the parchment paper. Using your hands, spread the dough into a very thin, large rectangle with rounded corners, sprinkling it with a bit of flour if it sticks. The thinner you spread out the dough, the crunchier the crust will be.
• Cover the dough with a clean kitchen towel and let rest for 15 minutes.
• Using a large cutting board or the back of a large baking sheet, carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone in the oven. Bake until the crust is browned and crisp and the cheese is bubbly, about 9 minutes.
• SERVING: Pull the pizza out of the oven. Garnish as desired, and serve immediately.

Video

Notes

Note: If you’re baking the pizza on parchment paper, check that your brand is rated for high heat and safe for the oven temperature used here. Trim the paper neatly so it doesn’t overhang or touch the oven walls or heating elements.

Print

Zucchini and Thyme Roman-Style Pizza Recipe

This zucchini and thyme Roman-style pizza is inspired by Rome, with a crisp crust, tender zucchini, fresh thyme, and creamy mozzarella.

Course dinner, Main Course, Main dish

Cuisine Italian

Keyword Burrata Pizza, Crispy Pizza Crust, Fresh Mozzarella, Homemade Pizza, Italian Pizza, Mozzarella di Bufala, pizza bianca, pizza romana, Roman Pizza, roman zucchini pizza, Roman-Style Pizza, thin crust pizza, White Pizza, zucchini and thyme pizza, zucchini pizza

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 2 servings

Author Marie Asselin

Ingredients

• 1 ball homemade Roman-style pizza dough (half a batch)
• ¼ cup extra-virgin olive oil
• 1 clove garlic
• ⅓ cup finely grated Parmigiano-Reggiano cheese
• 2 small zucchini (about 7 oz / 200 g)
• Fleur de sel, or flaky sea salt
• Freshly ground black pepper
• 1 ball mozzarella di bufala (about 5 oz / 140 g), sliced thinly or torn into pieces
• 1 tbsp fresh thyme leaves
• 1 ball burrata cheese (optional)

US Customary - Metric

Instructions

Prepare the Ingredients

• Pour the olive oil in a small bowl. Very finely mince or grate the garlic clove using a Microplane, then mix it into the oil. Set aside to infuse. (You can prepare the garlic oil ahead of time; refrigerate until needed.)
• Slice both zucchini in extra-thin slices (a mandoline slicer is the best tool to do this).

Preheat the Pizza Stone

• Position a rack in the lower third of the oven. Place a pizza stone on the rack and preheat the oven to 475°F (245°C). Preheat for 45 to 60 minutes to allow the stone to absorb as much heat as possible.

Shape the Roman Pizza Dough

• Cut out a sheet of parchment paper that is the same size as your pizza stone. (See note.) Place the ball of pizza dough over the parchment paper. Using your hands, spread out the dough in a very thin, large rectangle with rounded corners, sprinkling the dough with a bit of flour if it sticks. The thinner you spread out the dough, the crunchier the crust will be.
• Cover the crust with a clean kitchen towel and let rest for 15 minutes.

Garnish and Bake the Zucchini Pizza

• Generously brush the pizza crust with garlic-infused olive oil.
• Sprinkle with the grated Parmigiano-Reggiano, then distribute the buffalo mozzarella over the crust. Set the thin zucchini slices over the cheese in an overlapping pattern.
• Season the zucchini with a generous pinch of fleur de sel (zucchini needs to be seasoned properly to be flavorful) and some black pepper. Sprinkle with the remaining Parmigiano-Reggiano and drizzle with the remaining garlic-infused olive oil.
• Using a large cutting board or the back of a large baking sheet, carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone in the oven. Bake until the crust is browned and crisp and the cheese is bubbly, about 9 minutes.
• SERVING: Pull the pizza out of the oven. Set the burrata over the hot pizza, breaking it up to open it. Drizzle the burrata with olive oil and sprinkle with flaky sea salt and black pepper. Garnish with fresh thyme leaves and serve immediately.

Video

Notes

Note: If you’re baking the pizza on parchment paper, check that your brand is rated for high heat and safe for the oven temperature used here. Trim the paper neatly so it doesn’t overhang or touch the oven walls or heating elements.

This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post How to Make Roman-Style Pizza from Scratch (Inspired by Rome’s Forno Campo de Fiori Pizza) appeared first on Food Nouveau.

This post contains affiliate links. Full disclosure is at the bottom of the article.

I first made these vegan carrot cupcakes a few years ago, when I had a niece over who had recently adopted a vegan diet. I wanted to make a vegan dessert that she would thoroughly enjoy, but that everyone else would gladly share with her, too. I didn’t want to impose a failed vegan experiment on everyone—and I didn’t want to offer a short-order option to my niece, either. I know how disappointing it is when you’re offered a fruit salad while everyone else is eating cake! I had to find that perfect vegan treat—or rather, one that is covertly vegan.

While I’m not vegan, I’m lactose intolerant, so I’ve been experimenting with vegan desserts and dairy-free baking for years. I believe you can turn many classic desserts vegan without sacrificing taste, texture, or flavor. One of my favorite desserts is carrot cake, so when I spotted a recipe for vegan carrot cake cupcakes, I knew I had to tweak it to perfection. On the day I served these vegan carrot cupcakes, my niece was the only one who was in on the vegan secret.

I let everyone else enjoy their dessert and asked them to guess what was different about the cupcakes afterward. You guessed it: nobody could tell the cupcakes were vegan.

In vegan baking, it’s easy to find ways to replace milk and butter by using plant-based products, but eggs are much more difficult to substitute. Not only are eggs a quintessential ingredient in baking, but they play a key role in the structure, stability, texture, and moisture of baked goods. I’ve tried many egg substitutes over the years, and I believe there is no one-size-fits-all solution.

Flax or chia eggs, unsweetened applesauce, mashed silken tofu, or banana can all work in specific recipes, but none has leavening power, so you can’t simply swap in one of these for an egg and expect a fluffy cake to come out of the oven. Increasing the amounts of baking powder and baking soda can help, but using too much can alter the cake’s flavor. That’s why these are not just eggless carrot cupcakes for the sake of being egg-free—this recipe is designed to bake up as moist vegan carrot cupcakes with a truly tender, fluffy crumb.

Cakes require the leavening, emulsifying, moistening, and binding powers of eggs. Without eggs, a cake will turn out dense and dry. So, what’s the best egg substitute to make beautifully fluffy vegan carrot cupcakes?

Today I’m letting you in on the secret ingredient that makes these vegan carrot cupcakes so incredibly close in texture and flavor to classic carrot cupcakes: egg replacer.

Helpful Tips for Making Vegan Carrot Cupcakes

What Is Egg Replacer?

Egg replacer is a commercial powdered product designed to replace eggs in baked goods. It’s designed to replicate the many roles eggs play in baking: helping cakes rise, emulsifying the batter, adding moisture, and binding everything together. Several brands make egg replacers, including Ener-G, Bob’s Red Mill, Orgran, and others.

The exact formula varies by brand, but most egg replacers are made with a combination of starches for binding, gums for emulsifying, and leavening agents to help baked goods rise. The powder needs to be mixed with liquid before being added to a recipe. In many cases, that liquid is simply water, but in this recipe, I use orange juice and plant-based milk so that step also adds flavor.

Photo: GoodEggs.com

Egg replacer has several practical advantages. Of course, it makes vegan baking possible, but it can also be useful for people with egg allergies, those who are lactose intolerant, and anyone following a reduced-cholesterol diet, since egg replacers contain no cholesterol. Many products are also kosher and gluten-free, although it’s always worth checking the label. Bob’s Red Mill, for example, makes two versions: one with soy and wheat and one that is gluten-free.

You can usually find egg replacer online, in natural food stores, or in the natural foods section of larger grocery stores.

Use egg replacer here for lift, not just binding

This is really the key to the whole recipe. A lot of vegan cupcake recipes rely on flax eggs, unsweetened applesauce, or banana, and those ingredients can absolutely work in the right context—but they don’t all do the same job. In this recipe, the egg replacer is what helps create that light, cake-like texture that makes these vegan carrot cupcakes feel like the real thing, not like a “good for vegan” compromise.

That’s why, in this recipe, I wouldn’t treat egg replacer as an optional ingredient or casually swap it for another egg substitute. If you do, the cupcakes may still taste good, but they won’t have the same airy structure. If your goal is moist vegan carrot cupcakes that still feel delicate and fluffy, egg replacer really is the better choice here.

Mix the egg replacer with flavorful liquids

I think one of the smartest things about this recipe is that the liquid used to activate the egg replacer also adds flavor. Instead of using only plain water, this version includes orange juice and plant milk, which gives the cupcakes a brighter, fresher profile from the very start.

That citrus note is subtle, but it matters. It enhances the flavor of the carrots and spices and keeps the cupcakes from tasting flat or overly sweet. It’s one of the details that sets these vegan carrot cake cupcakes apart from the usual version, especially once they’re topped with frosting.

Grate the carrots very finely

This is not the place for thick, coarse shreds. Finely grated carrots melt more evenly into the batter as the cupcakes bake, giving you a softer crumb and a more even texture throughout. You still get all the moisture and flavor of carrot cake, but without obvious strands running through the cupcakes. To prepare the carrots for this recipe, use a Microplane or the smallest holes on a regular grater.

It’s one of those small details that really affects the final result. If the carrot pieces are too thick, the cupcakes can feel rougher and a bit heavier. Fine grating helps these stay tender and is part of what makes them such successful eggless carrot cupcakes.

Because grated carrots are naturally fluffy and airy, they can be tricky to measure accurately by volume. For the best results, I recommend weighing them instead; I’ve included the exact amount to use in the recipe card below.

This is how finely I like to grate carrots for these vegan carrot cupcakes: short strands are even better!

Use finely grated orange zest, too

One of the details that makes my vegan carrot cupcakes a little more special is the orange zest. I use it in both the cupcakes and the frosting, which gives the whole recipe a brighter, fresher flavor and pairs beautifully with the carrot and warm spices. It’s not an overpowering citrus flavor at all—it just lifts everything and makes the finished cupcakes taste a bit more vibrant.

For the best texture, use a Microplane to zest the orange. It creates a very fine zest that blends easily into both the batter and the frosting, without leaving behind larger chewy bits of peel. That’s especially important in the frosting, where you want the citrus flavor to come through cleanly without affecting the smooth texture.

You also don’t need to be overly specific about the type of orange you use here. Navel oranges work very well, but mandarins, clementines, tangerines, and similar sweet citrus varieties are all great options. As long as the fruit is fresh and fragrant, it will add lovely flavor to the cupcakes.

Fold the batter just until combined

Once the wet ingredients are added to the dry, mix gently and stop as soon as the flour disappears. It’s tempting to keep going until the batter looks perfectly smooth, but overmixing will make the crumb tighter and less delicate.

That matters in any cupcake recipe, but especially in vegan baking, where you want to protect whatever lift you’ve built into the batter. A light hand helps the cupcakes bake up softer and taller, with a structure that won’t collapse on itself when you take them out of the oven and a tender texture you want from fluffy vegan carrot cupcakes.

Choose your frosting based on flavor and texture

If you want a frosting that pipes beautifully and holds its shape well, vegan butter is your best friend. If you want a more classic carrot-cake flavor, you can replace part of the vegan butter with vegan cream cheese for a tangier finish. It gives the frosting that familiar tang people often expect from carrot cake.

That said, vegan cream cheese tends to make frosting softer than regular cream cheese would, so it’s not always as stable at room temperature. My approach is simple: if presentation matters most, lean more heavily on vegan butter. If flavor is most important, add the vegan cream cheese and chill the frosting before piping. Both options are delicious—it just depends on the result you want.

Always serve these vegan carrot cupcakes at room temperature

These cupcakes are best once they’ve had a bit of time to lose their fridge chill. Cold frosting can feel firm and slightly dense, and the crumb won’t seem quite as soft or aromatic straight from the refrigerator.

At room temperature, everything opens up: the frosting tastes creamier, the citrus notes come through more clearly, and the cupcakes feel more tender. If you’re making them ahead, that’s completely fine—just plan to take them out a little before serving so they taste their best.

Don’t skip make-ahead planning

These are a great make-ahead dessert, which is one more reason I like them so much. You can bake the cupcakes in advance, frost them later, or fully assemble them and refrigerate until needed. That makes them especially handy for birthdays, spring gatherings, Easter brunch, or any moment when you want a dessert that feels a bit celebratory without being fussy.

They also freeze surprisingly well. That’s one more thing I love about this recipe: it isn’t just delicious, it’s flexible, too. You can make them ahead, pipe that beautiful frosting over the cupcakes, then freeze them in a large airtight container. That way, you’ll always have a homemade dessert ready when you need (or crave!) one.

A non-vegan option

Want to make these carrot cupcakes with classic dairy ingredients instead? I’ve included notes in the recipe card for a non-vegan variation, so you can choose the version that works best for you.

Vegan Carrot Cupcakes FAQ

Can I make these vegan carrot cupcakes without egg replacer?

You can make vegan cupcakes with flax eggs, chia eggs, applesauce, or banana, but those substitutes won’t give you the same result. This recipe was developed with egg replacer because it helps create a lighter, fluffier texture. If you swap it out, the cupcakes will likely be denser.

Are these vegan carrot cupcakes also dairy-free?

Yes. Since the recipe uses plant-based ingredients instead of milk and butter, these are both vegan carrot cupcakes and dairy-free carrot cupcakes.

Why are my vegan carrot cupcakes dense?

The usual culprits are overmixing the batter, using coarsely grated carrots, or replacing the egg replacer with another substitute. This recipe is designed to produce fluffy vegan carrot cupcakes, so changing those details can significantly affect the texture.

Can I make vegan carrot cupcakes with cream cheese frosting?

Yes. You can replace part of the vegan butter in the frosting with vegan cream cheese for more tang and a more classic carrot-cake flavor. Just keep in mind that the frosting will be softer, so it helps to chill it before piping.

How do I store vegan carrot cupcakes?

Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. For the best texture and flavor, let them come back to room temperature before serving.

Can you freeze vegan carrot cupcakes?

Yes, you can freeze them, even after frosting, in an airtight container for up to 1 month. Thaw them at room temperature before serving.

More “Covertly Vegan” Desserts to Try

If you love desserts that just happen to be vegan, here are a few more recipes to try. These are the kinds of treats everyone happily digs into, whether they follow a vegan diet or not.

• How to Make Vegan Gelato
• Vegan Apple Crumble
• Vegan Apple Butter
• Avocado Chocolate Pudding

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Vegan Carrot Cupcake Recipe

These Vegan Carrot Cupcakes are soft, tender, and warmly spiced, with a fluffy orange-scented frosting that makes them taste extra special. Your guests won’t believe they’re vegan!

Course Dessert

Cuisine American

Keyword carrot cake cupcakes, Carrot cupcakes, dairy-free cupcakes, Dairy-Free Dessert, Dairy-Free Recipe, easter dessert, egg-free cupcakes, orange frosting, Spring Dessert, vegan carrot cupcakes, vegan cupcakes, Vegan Dessert

Prep Time 25 minutes minutes

Cook Time 22 minutes minutes

Total Time 47 minutes minutes

Servings 12 cupcakes

Author Marie Asselin

Ingredients

For the cupcakes

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp kosher salt, or fine sea salt
• ¼ cup orange juice, preferably freshly squeezed
• ¼ cup plant-based milk (oat milk, soy milk, or almond milk)
• 1 tbsp egg replacer (see note)
• 1 tsp pure vanilla extract
• 1 cup granulated sugar
• ¾ cup extra-virgin olive oil, or canola oil
• 1 tbsp finely grated orange zest (about 1/2 orange)
• 1¼ cups finely grated carrots (4.4 oz)

For the vegan frosting

• 1 cup vegan butter, room temperature, or substitute half for ½ cup (112 g) vegan cream cheese
• 2½ cups powdered sugar
• 1 tbsp finely grated orange zest (about 1/2 orange)
• Pinch kosher salt, or fine sea salt

US Customary - Metric

Instructions

• For the cupcakes: Preheat the oven to 350°F (175°C). Line a muffin pan with parchment paper cups.
• In a large mixing bowl, whisk together the flour, baking powder, baking soda, cardamom, ginger, and salt. Set aside.
• In a second mixing bowl, whisk together the orange juice, plant milk, egg replacer, and vanilla extract. Whisk in the sugar, olive oil, and orange zest. Add the grated carrots and stir to incorporate, making sure the carrot distributes evenly throughout the mixture.
• Pour the wet ingredients over the dry ingredients and fold, using a spatula, right up until no streaks of flour remain. Divide the batter between the prepared muffin cups, filling each cup about ¾ full.
• Bake for about 22 minutes, rotating the pan halfway through, or until a toothpick inserted in the center of a cupcake comes out clean. Transfer the pan to a cooling rack and let the cupcakes cool completely before frosting.
• For the vegan frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl if using a hand mixer, beat the vegan butter or vegan cream cheese until creamy and smooth, about 3 minutes, scraping the bowl with a spatula as needed.
• Sift in a third of the powdered sugar, then mix at low speed to incorporate. Repeat twice to incorporate all the sugar. Add the orange zest and salt. Beat on medium speed, until the vegan frosting is light and fluffy, about 5 minutes.
• Pipe or spread the frosting over the cooled vegan carrot cupcakes using a piping bag, offset spatula, or knife.
• SERVING: Always serve the vegan carrot cupcakes at room temperature. If the cupcakes are refrigerated, bring them back to room temperature 25 minutes before serving.
• STORAGE: Store the frosted vegan carrot cupcakes in an airtight container in the refrigerator for up to 3 days. You can also freeze the frosted cupcakes in an airtight container for up to 1 month. Bring frozen cupcakes back to room temperature 40 minutes before serving.
• NOTE: Egg replacer is a powdered product designed to replace eggs in baking by helping batters bind, rise, and stay moist. You can usually find it online, in natural food stores, or in the natural foods section of larger grocery stores.

Notes

NOT VEGAN? Here’s how to make these cupcakes using eggs and dairy products.

• In the cupcakes, replace the egg replacer and orange juice with 2 large eggs.
• In the frosting, replace the vegan butter and cream cheese with dairy butter and cream cheese. Use only butter, or half butter/half cream cheese.

This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post Vegan Carrot Cupcakes with Fluffy Orange Frosting appeared first on Food Nouveau.

In Québec, the first real hint of spring means one thing: maple syrup season. And if you’re anything like me, you want that warm, caramel-y maple flavor in everything—which is exactly why this roundup of my favorite maple dessert recipes exists.

Inside, you’ll find a mix of quick wins (hello, cookies and fudge), sugar shack classics (pouding chômeur!), elegant French-inspired treats (madeleines, macarons, financiers), and some potluck hits like bars, tarts, and cookies. All these recipes use pure maple syrup, sugar, and other delicious maple products—you’ll find no maple-flavored corn syrup or maple extract in here!

I’ve grouped everything by category so it’s easy to browse—and the Quick Chooser right below will point you straight to the best match for your mood.

Quick Recipe Chooser: Pick your maple dessert mood

• Start here (Canadian icon): Homemade Maple Leaf Cookies
• Sugar shack classic: Pouding chômeur (Québécois Maple Pudding)
• Easiest, minimal fuss: Maple Financiers
• Cookie jar energy: Chewy Maple Fudge & Pecan Cookies
• Showy for guests: Walnut & Maple Cream Tart
• Creamy and chilled: Better-for-You Maple Cheesecake
• Frozen treat: Maple Gelato
• Most loved as a gift: Maple Syrup Fudge

Sugar Shack Classics

If you’re craving traditional sugar shack desserts, this is your shortcut to the greatest hits. These classic Québécois maple desserts—gooey pouding chômeur, rich maple sugar pie, and melt-in-your-mouth maple syrup fudge—taste like pure maple goodness and are perfect for anyone looking for authentic Canadian maple syrup desserts to make at home.

1. Pouding chômeur à l’érable (Québécois Maple Pudding)

by Food Nouveau

Pouding Chômeur is the ultimate comfort dessert of maple season: soft cake with a gooey maple sauce hiding underneath. It’s easy, deeply nostalgic, and basically demands a scoop of vanilla ice cream on top. If you want one recipe that screams Québécois maple dessert, this is it.

2. Maple Syrup Pie

by The Bake School

This maple syrup pie is a dessert that tastes like pure sugar shack season—simple, rich, and unapologetically maple-forward. The filling bakes up smooth and custardy with deep caramel notes, and it’s fantastic served slightly warm or fully chilled. Add a dollop of maple whipped cream (or plain whipped cream) to keep each bite feeling light and balanced.

3. Maple Syrup Fudge

by Food Nouveau

This maple fudge is the kind of recipe that makes people ask, “Wait… that’s it?” It’s smooth, deeply maple-y, and hits that perfect sweet spot without a long ingredient list. A smart pick when you need a quick maple syrup dessert that still feels like a treat.

Maple Desserts & Treats Cookbook

Love maple? Then you need to get your hands on my Maple Desserts & Treats Cookbook! Filled with 25 maple dessert recipes, from timeless classics to modern treats, Maple Desserts & Treats is a downloadable eBook with a collection of irresistible recipes made with nature’s most aromatic sugar. Get it all in a handy, “save it everywhere” PDF format! LEARN MORE

Maple Cookies and Bars

From bakery-style sandwich cookies to chewy favorites, these easy maple cookies are perfect for snacking, gifting, and packing into lunchboxes (yes, even grown-up ones).

4. Homemade Maple Leaf Cookies

by Food Nouveau

The Maple Leaf Cookie is basically a Canadian icon—and making them at home is even better than the boxed version. These sablé-style maple sandwich cookies have that crisp-tender bite and a bold maple filling that tastes like pure maple season. Perfect for gifting, sharing, or keeping in the freezer for “emergencies.”

5. Maple Oatmeal Cookies

by Elle & Pear

These maple oatmeal cookies are cozy, chewy, and the kind of treat that disappears from the cookie jar way too fast. Oats give them that hearty, homey texture while maple adds warm sweetness. Perfect for snacking, lunchboxes, or “just one more.”

6. Pecan and Maple Thumbprint Cookies

by Food Nouveau

These thumbprint cookies are cozy, nostalgic, and dangerously snackable. The combo of pecans and maple makes your kitchen smell unreal! A great choice when you want an easy cookie that still feels special.

7. Maple Bacon Cookies

by Bacon Is Magic

Salty-sweet and unapologetically bold, these maple bacon cookies lean into that “breakfast-for-dessert” energy. The smoky bacon brings contrast to maple’s caramel notes, so each bite stays interesting instead of just sweet. Ideal when you want something that gets people talking.

8. Maple Pecan Cookies

by Casual Foodist

If you love nutty, buttery cookies, these maple pecan cookies are an easy win. Maple brings that deep caramel flavor, and pecans add crunch and richness that make them taste a little more “special occasion” than your average cookie. Great with coffee or tea.

9. Maple Brown Sugar Cookies

by Vibrantly G-Free

These maple brown sugar cookies are all about warm, toasty flavor—like maple meets butterscotch. They’re especially handy if you want a gluten-free option that still tastes like a true treat, not a compromise. A great addition to holiday trays and cookie swaps.

10. Chewy Maple Syrup Fudge and Pecan Cookies

If you love chewy cookies with big caramel notes, these are for you. They’re packed with maple flavor (thanks to the fudge connection) and crunchy pecans, making them ideal for holiday trays—or random Tuesdays. Make a batch, stash a few, and watch the rest disappear.

11. Sticky Coconut Maple Bars

by Zoë Bakes

Sticky, chewy, and packed with coconut flavor, these coconut maple bars feel both snacky and dessert-worthy. Maple adds depth and a caramel edge that plays beautifully with coconut. Cut them small—they’re rich.

12. Maple Walnut Bars

by Liv for Cake

These maple walnut bars hit that perfect bar-dessert balance: easy to slice, easy to share, and satisfying in a very “just one more piece” way. Walnuts bring a slightly bitter nuttiness that keeps the sweetness in check. A smart pick for potlucks and bake sales.

Maple Cakes and Cupcakes

These are the crowd-friendly showstoppers—great when you need maple desserts for a party (or just want leftovers).

13. Layered Maple Cake

by Liv for Cake

A spectacular layered maple cake is one of the best ways to let maple shine without distractions. Expect warm caramel notes, a tender crumb, and that unmistakable maple aroma. This one’s ideal when you want a classic, crowd-friendly cake that doesn’t need extra bells and whistles.

14. Tatin Cake (Upside Down Apple Cake with Maple Caramel)

This one flips the classic tarte Tatin idea into an approachable cake—still glossy, still apple-forward, and absolutely drenched in maple caramel. It’s the kind of dessert that makes your whole house smell like freshly boiled maple syrup. Great for brunch, dinner parties, or any time you want a sliceable showstopper.

15. Maple Persimmon Tatin Cake

by Pardon Your French

This maple persimmon tatin cake is a dessert that feels a little unexpected—in a very good way. It has that upside-down-cake drama (glossy fruit top, tender cake underneath) plus maple’s deep sweetness. A gorgeous choice for fall/winter entertaining.

16. Maple Cinnamon Cake

by The Bake School

Maple and cinnamon are a natural match, and this maple cinnamon cake leans into that cozy, bakery-style comfort. This cake works just as well for dessert as it does for an afternoon slice with coffee. A great “easy but satisfying” addition.

17. Maple Walnut Bundt Cake

by Bunsen Burner Bakery

Bundt cakes always look like you tried harder than you did—and this maple walnut bundt is no exception. Maple brings the sweetness, walnuts bring depth and texture, and the shape makes it instantly party-ready. Slice it up and watch it vanish.

18. Better-For-You Maple Cheesecake

This maple cheesecake is creamy, rich-tasting, and packed with maple flavor, without feeling overly heavy. This is a smart pick when you want cheesecake vibes with a lighter touch, and it’s a great make-ahead option for hosting. Serve it chilled with a little maple drizzle for extra maple drama.

19. Maple Pecan Cupcakes

by Cupcake Project

These maple pecan cupcakes are a great pick when you want individual desserts that feel celebratory. Maple gives the base that warm, caramel sweetness, while pecans add a buttery crunch that makes every bite richer. Perfect for gatherings and birthdays.

20. Clementine Squash Cupcakes with Maple Italian Meringue Buttercream

by Food Nouveau

These tender clementine squash cupcakes are made even better with a maple twist and topped with an Italian meringue buttercream that tastes like a celebration. The citrus + maple combo keeps things bright, while the frosting brings that smooth, swoopy bakery finish. This is your pick for birthdays, showers, or anytime “regular cupcakes” feel too boring.

Maple Pies and Tarts

If your ideal maple dessert involves flaky pastry and a rich, caramel-y filling, start here. These maple pies and tarts are crowd-pleasers that feel holiday-worthy, but they’re just as satisfying on an ordinary weekend.

21. Maple Apple Pie

by The Bake School

Apple pie is already a winner; adding maple makes it even more cozy. This maple apple pie pairs fruity brightness with maple’s caramel depth, so it feels familiar but upgraded. Serve it warm and don’t skip the ice cream.

22. Maple Sugar Pie

by Style Sweet

Maple sugar pie is a classic comfort dessert: simple, sweet, and intensely maple-forward. This maple sugar pie is the kind of slice you serve when you want people to close their eyes on the first bite. Ideal for maple season and holiday tables.

23. Maple Bourbon Pecan Pie

by The Rustic Foodie

This is for the “deep flavors only” crowd: maple bourbon pecan pie is rich, toasty, and unapologetically bold. Maple brings caramel sweetness, pecans bring crunch, and bourbon adds that warm edge that makes each bite taste grown-up. Best served with whipped cream or ice cream.

24. Maple Pecan Butter Tarts

by Simple Bites

If butter tarts are your love language, this maple pecan version is going to hit hard. These maple pecan butter tarts keep the gooey, rich filling you want, but with maple taking center stage. The crunchy pecans is the touch that makes these completely irresistible! They’re perfect for holidays—or anytime you want a truly Canadian treat.

25. Maple Butter Tarts 

by Baked Collective

A second take on maple butter tarts is honestly useful—everyone has their preferred level of gooeyness and sweetness. This version has a deep caramelized flavor, thanks to the combination of dark brown sugar and maple syrup. Great for making ahead and serving at gatherings.

26. Walnut and Maple Cream Tart

by Food Nouveau

This maple cream tart is a maple lover’s dream: crisp meringue crust, cloud-like texture, and deep maple flavor. It’s dramatic (in the best way) and feels instantly dinner-party worthy. If you want a dessert that looks like it came from a pâtisserie, start here.

Creamy Maple Desserts

If your ideal maple dessert is cool and creamy, these recipes hit that sweet spot—all of which are make-ahead friendly.

27. Maple Gelato

by Food Nouveau

Maple in frozen form is wildly satisfying—rich, creamy, and naturally aromatic. This maple gelato leans into maple’s caramel notes without tasting cloying, and it’s perfect with a final drizzle of syrup (because obviously). The ideal pick when you want a cold dessert that still screams maple season.

28. Maple Pecan Ice Cream

by A Taste of Madness

This maple pecan ice cream is a classic for a reason: maple’s caramel flavor plus toasted-nut richness is basically unbeatable. It’s a crowd-pleaser that feels nostalgic but still special—especially served with warm pie or cake. Keep it on standby for effortless dessert nights.

29. Maple Panna Cotta

Silky, softly set, and proudly maple-forward, this maple panna cotta is a dessert that feels restaurant-fancy with almost no effort. It’s a true make-ahead win (perfect for dinner parties), and the creamy texture lets the maple flavor shine without competing with other flavors. Serve it in pretty glasses and finish with a drizzle of maple syrup (and maybe toasted nuts or berries if you feel like it).

French-Inspired Treats & Maple Confections

This section is for the “small but special” maple desserts—think French-inspired treats like madeleines, financiers, and macarons, as well as sweet maple confections like meringues and marshmallows. They’re perfect for gifting, serving with coffee, or putting out on a dessert table when you want big maple flavor in elegant, bite-sized form.

30. Orange and Maple Madeleines

by Food Nouveau

These maple madeleines are understated in the best way: delicate, buttery, and lightly perfumed with orange and maple. They’re perfect with coffee or tea, and they’re a great “bake something pretty” moment that doesn’t require frosting. Ideal when you want a small treat with big charm.

31. Maple Financiers

by Food Nouveau

Financiers are tiny French cakes with crisp edges and a tender, buttery center—and these bring maple right to the front. The brown-butter vibe plays beautifully with maple’s caramel notes, making them taste far more “fancy pastry shop” than “weeknight bake.” They’re also great for make-ahead baking when you want something elegant but low-stress.

32. Pecan Maple Macarons

by Food Nouveau

These maple French macarons are a full-on maple flex. The pecan and maple flavor combo feels rich and toasty, and the recipe is built to support you with extra resources so you can actually nail the macaron experience. Save this one for when you want a project with a big and sweet payoff.

33. Homemade Maple Marshmallows

by Little Nomads Recipes

Homemade maple marshmallows are pure fun: pillowy, fluffy, and surprisingly impressive for something you can cut into neat little squares. Maple gives them a warm sweetness that feels instantly cozy. Use them for hot chocolate, s’mores, or a giftable treat.

34. Crispy Maple Meringues

by Food Nouveau

Light, crisp, and melt-in-your-mouth, these maple meringues taste like maple sugar spun into a cloud. They’re fantastic for gifting (they travel well), and they instantly make a dessert table look fancy. Bonus: they’re a fun project if you’re in the mood for something a little different.

Maple Donuts and Sweet Breakfast Treats

These recipes blur the line between breakfast and dessert in the best way. Think maple-glazed donuts and soft, sweet breads that make brunch feel like a treat—especially during maple season.

35. Glazed Maple Donuts

by Pumpkin ‘n Spice

These glazed maple donuts are a straight shot of bakery-shop comfort. The maple glaze is the star—sweet, glossy, and exactly what you want with a hot coffee. A fun weekend bake when you’re craving something extra.

36. Maple and Cranberry Muffins

by Food Nouveau

These maple muffins are just-sweet-enough, with tangy cranberries to balance the maple. They lean breakfast-y, but they can absolutely pull double duty as a snack or light dessert—especially with a little extra maple drizzle. A good option when you want maple flavor without going full sugar-rush.

37. Overnight Maple Hot Cross Buns

by Simple Bites

These overnight maple hot cross buns are a perfect make-ahead bake when you want something special without a same-day time crunch. Maple adds warmth and depth to a classic, and the overnight method makes them feel more achievable. Great for spring weekends and brunch tables.

38. Maple Hemp Granola

by Baked Collective

Not a classic dessert, but absolutely a sweet treat situation—especially layered into yogurt parfaits, sprinkled over ice cream, or used as a garnish over cakes and cupcakes. This maple hemp granola is crunchy, lightly sweet, and great as a snack (you’ll want to devour it by the fistful!).

Maple Dessert Components (Toppings, Glazes, Frostings)

Sometimes the best maple dessert comes together because of a clever finishing touch. These maple whipped toppings, glazes, and frostings are quick to make and instantly upgrade cakes, donuts, cupcakes, pancakes, and even fruit.

39. Maple Whipped Cream

by The Bake School

This maple whipped cream is the easiest “upgrade everything” move. It’s perfect on pie, cake, pancakes, hot chocolate—basically anything that could use a soft, sweet maple finish. Keep it in your back pocket for instant dessert glow-up.

40. Maple Donut Glaze

by From Scratch Fast

This maple donut glaze is shiny, sweet, and exactly what you want for donuts, loaf cakes, or quick drizzles over muffins. Maple gives it a richer flavor than a basic sugar glaze, so it tastes intentional, not just “extra sweet.”

41. Maple Cream Cheese Frosting

by From Scratch Fast

If you love tangy frosting with depth, maple cream cheese frosting is a dream pairing for carrot cake, spice cake, and cupcakes. The cream cheese keeps it balanced, while maple adds that warm caramel note that makes it feel extra special.

The post 41 Best Maple Dessert Recipes for Every Craving appeared first on Food Nouveau.

This post contains affiliate links. Full disclosure is at the bottom of the article.

This zucchini and thyme Roman-style pizza is one of the pizzas closest to my heart because it’s inspired by the unforgettable zucchini pizza I had at Forno Campo de’ Fiori in Rome. It’s the kind of pizza that doesn’t look flashy at first glance—just thin slices of zucchini, a little cheese, a few herbs—but one bite is enough to understand why it lingers in the memory. The zucchini turns soft and sweet in the oven, the thyme adds a gentle herbal note, and the crisp Roman-style crust ties everything together.

Campo de’ Fiori in Rome:

I’ve eaten many memorable things in Rome over the years, but this particular pizza is one I’ve found myself thinking about again and again. It captures something I love deeply about Italian cooking: the ability to make a handful of simple ingredients feel elegant, balanced, and completely satisfying. Nothing is trying too hard; every element has a purpose.

That’s also why this pizza works so beautifully at home. It doesn’t require a long ingredient list or a complicated sauce. It simply asks for good zucchini, good cheese, good olive oil, and a crust that’s thin and crisp enough to let those ingredients shine.

This is one of the Roman-style pizzas I make most often because it shines in its simplicity. It’s lovely enough to serve to friends, but simple enough to make on an ordinary weeknight once the dough is ready.

This stand-alone recipe is built on my Roman-style pizza dough, which I use whenever I want that signature thin, crisp texture. If you want all my detailed tips for making the dough, fermenting it, shaping it, and baking it, head over to my Roman-Style Pizza from Scratch post. That’s my full master guide. Here, I’m focusing on what makes this zucchini and thyme version so special.

Why this Roman-Style Zucchini Pizza Is Worth Making

Roman-style pizza is especially good with restrained toppings, and zucchini is one of the best examples of why. When it’s sliced thinly and baked on a crisp crust, zucchini softens, sweetens, and takes on a slightly nutty character that feels much more flavorful than its raw self suggests. It doesn’t overwhelm the pizza; it complements it.

That’s what makes this combination so satisfying. The zucchini brings tenderness and a subtle sweetness, the thyme adds a delicate aromatic note, and the cheese adds creaminess without taking over. It’s a pizza that tastes balanced from the very first bite.

This also happens to be a wonderful example of how Roman-style pizza differs from heavier, more heavily topped pizzas. The crust is not just there to support the toppings—it’s a central part of the experience. The goal is not abundance; it’s harmony between all the flavors and textures.

Ingredient Notes for the Best Zucchini Pizza

The best zucchini to use

Use small to medium zucchini if you can find them. They tend to have fewer seeds and a firmer texture, which makes them especially good for pizza. Very large zucchini can work too, but they’re often more watery and a bit less refined in texture.

Thin slices are the key here. Thick rounds can stay watery and bulky, which is not what you want on a thin Roman-style crust. Thinly sliced zucchini softens quickly in the oven and melds into the pizza much more gracefully. It also lets you cover the surface lightly and evenly, which helps the pizza bake beautifully. I highly recommend using a mandoline to cut beautifully thin, even slices of zucchini.

Fresh thyme vs dried thyme

Fresh thyme is the best choice here. Since this pizza uses so few ingredients, the flavor of each one really comes through, and fresh thyme brings a softer, more fragrant note than dried. Dried thyme will do if that’s what you have, but this is one of those cases where fresh makes a noticeable difference.

I like thyme on this pizza because it complements the zucchini without taking over. It adds a subtle herbal note that makes the whole pizza taste a little more polished, while still letting the sweetness of the zucchini come through.

Mozzarella di bufala vs burrata

Fresh mozzarella di bufala is the best choice if you want a cheese that melts into the pizza during baking. It creates creamy pockets and a savory base without overwhelming the zucchini.

For this pizza, I use mozzarella di bufala as the base cheese. I place it directly over the oiled dough, then layer the zucchini on top. That way, the cheese melts into the crust, creating a creamy foundation, while the zucchini roasts properly rather than sitting under a blanket of cheese. This is quite different from the classic North American pizza approach, where cheese often goes on top and covers everything.

Burrata, on the other hand, is best treated as a finishing cheese. If you want to be a little extra—and I fully support that—you can absolutely do both. Bake the pizza with fresh mozzarella di bufala as the base cheese, then finish the hot pizza with torn burrata just before serving. That’s what I did for the photos in this post, and what I do most times I make zucchini pizza. It’s every bit as luxurious as it sounds!

Why this pizza should stay lightly topped

This is not the pizza to overload. The beauty of Roman-style pizza is that the crust stays crisp and every topping still feels distinct. A light hand with the zucchini and cheese will give you a better result than trying to pack more on.

VIDEO: How to Make Roman-Style Pizza Dough from Scratch

If you’d like to see exactly how I make my Roman-style pizza dough from scratch, this video will walk you through the full process step by step. It’s the easiest way to get a feel for the dough, see how thin I stretch it, and understand how I bake it to get that signature crisp Roman-style crust.

How to assemble zucchini and thyme Roman-style pizza

Start with the olive oil, parmesan, and sea salt base

No matter what Roman-style pizza I’m making, I always start the same way. I brush the dough with olive oil—sometimes garlic-infused olive oil—then sprinkle over finely grated Parmigiano Reggiano and a little sea salt around the edges. It gives the crust a deeply savory flavor base and helps it turn beautifully golden and crisp.

Add the mozzarella first

Fresh mozzarella di bufala goes directly over the oiled dough. That way, it melts into the crust and supports the toppings instead of covering them. It’s a small detail, but it changes the texture and the look of the finished pizza in a very good way.

Layer the zucchini lightly

Place zucchini rounds in a thin, even layer on top of the cheese. It’s fine if they overlap slightly, but don’t pile them on too thickly. They need a bit of space to roast and sweeten rather than steam.

Finish with thyme and olive oil

Scatter the thyme over the zucchini, then drizzle lightly with olive oil before baking. If you’re using burrata, wait until the pizza is out of the oven, then tear it over the top just before serving.

Helpful Tips to Make Zucchini and Thyme Roman-Style Pizza

If your zucchini is very watery

If your zucchini seems especially watery, slice it thinly and let it sit briefly on paper towels before using. This will eliminate excess moisture, which could transfer to your crust. You don’t necessarily need to salt it in advance, but you do want to avoid adding unnecessary moisture to the pizza. Thin slices and a light hand go a long way.

If you want the zucchini more caramelized

You can brush the zucchini lightly with olive oil before arranging it over the pizza, or bake the pizza a touch longer, until the edges of the slices start to color. That gives the zucchini a slightly more roasted flavor while still keeping the overall feel of the pizza delicate.

If you want to make it ahead

You can prep the zucchini and thyme ahead of time, and of course, the dough can be made in advance by following the full timing and fermentation guidance in my Roman-Style Pizza from Scratch post. I don’t recommend assembling the whole pizza too far in advance, though, as the zucchini can start releasing moisture as it sits.

If you want to use burrata instead

Burrata is wonderful here, but think of it as a finishing cheese, not a baking cheese. Tear it over the hot pizza after baking so it stays cool, soft, and creamy. And yes, if the mood strikes, you can absolutely use mozzarella di bufala under the toppings and burrata on top. You can’t go wrong with a double dose of cheese!

How to reheat leftovers

Reheat leftover slices in a hot oven for a few minutes to revive the crust. The microwave will soften the base and flatten the texture, so I’d avoid it if you can.

Roman-Style Pizza FAQ

Do I need to salt zucchini before putting it on pizza?

Not necessarily. If the zucchini is sliced thinly and used with a light hand, you can usually skip that step. If your zucchini is especially watery, you can pat the slices dry or let them rest briefly to drain on paper towels before topping the pizza.

Should zucchini be cooked before it goes on pizza?

Not for this recipe. Thinly sliced zucchini cooks beautifully right on the pizza and keeps a fresher, more delicate texture that suits Roman-style crust very well. Pre-cooking it would push it in a softer, heavier direction.

What cheese is best for zucchini pizza?

Fresh mozzarella di bufala is my first choice because it melts into the crust without creating a heavy cheese blanket. Burrata is also delicious, but I recommend adding it after baking rather than before.

More Pizza Recipes to Try

If you enjoy homemade pizza, you might also like my Roman-Style Pizza from Scratch master recipe, Prosciutto and Cherry Tomato Pizza, Breakfast Pizza, or Feta, Chickpea, and Eggplant Pizza.

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Zucchini and Thyme Roman-Style Pizza Recipe

This zucchini and thyme Roman-style pizza is inspired by Rome, with a crisp crust, tender zucchini, fresh thyme, and creamy mozzarella.

Course dinner, Main Course, Main dish

Cuisine Italian

Keyword Burrata Pizza, Crispy Pizza Crust, Fresh Mozzarella, Homemade Pizza, Italian Pizza, Mozzarella di Bufala, pizza bianca, pizza romana, Roman Pizza, roman zucchini pizza, Roman-Style Pizza, thin crust pizza, White Pizza, zucchini and thyme pizza, zucchini pizza

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 2 servings

Author Marie Asselin

Ingredients

• 1 ball homemade Roman-style pizza dough (half a batch)
• ¼ cup extra-virgin olive oil
• 1 clove garlic
• ⅓ cup finely grated Parmigiano-Reggiano cheese
• 2 small zucchini (about 7 oz / 200 g)
• Fleur de sel, or flaky sea salt
• Freshly ground black pepper
• 1 ball mozzarella di bufala (about 5 oz / 140 g), sliced thinly or torn into pieces
• 1 tbsp fresh thyme leaves
• 1 ball burrata cheese (optional)

US Customary - Metric

Instructions

Prepare the Ingredients

• Pour the olive oil in a small bowl. Very finely mince or grate the garlic clove using a Microplane, then mix it into the oil. Set aside to infuse. (You can prepare the garlic oil ahead of time; refrigerate until needed.)
• Slice both zucchini in extra-thin slices (a mandoline slicer is the best tool to do this).

Preheat the Pizza Stone

• Position a rack in the lower third of the oven. Place a pizza stone on the rack and preheat the oven to 475°F (245°C). Preheat for 45 to 60 minutes to allow the stone to absorb as much heat as possible.

Shape the Roman Pizza Dough

• Cut out a sheet of parchment paper that is the same size as your pizza stone. (See note.) Place the ball of pizza dough over the parchment paper. Using your hands, spread out the dough in a very thin, large rectangle with rounded corners, sprinkling the dough with a bit of flour if it sticks. The thinner you spread out the dough, the crunchier the crust will be.
• Cover the crust with a clean kitchen towel and let rest for 15 minutes.

Garnish and Bake the Zucchini Pizza

• Generously brush the pizza crust with garlic-infused olive oil.
• Sprinkle with the grated Parmigiano-Reggiano, then distribute the buffalo mozzarella over the crust. Set the thin zucchini slices over the cheese in an overlapping pattern.
• Season the zucchini with a generous pinch of fleur de sel (zucchini needs to be seasoned properly to be flavorful) and some black pepper. Sprinkle with the remaining Parmigiano-Reggiano and drizzle with the remaining garlic-infused olive oil.
• Using a large cutting board or the back of a large baking sheet, carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone in the oven. Bake until the crust is browned and crisp and the cheese is bubbly, about 9 minutes.
• SERVING: Pull the pizza out of the oven. Set the burrata over the hot pizza, breaking it up to open it. Drizzle the burrata with olive oil and sprinkle with flaky sea salt and black pepper. Garnish with fresh thyme leaves and serve immediately.

Video

Notes

Note: If you’re baking the pizza on parchment paper, check that your brand is rated for high heat and safe for the oven temperature used here. Trim the paper neatly so it doesn’t overhang or touch the oven walls or heating elements.

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The post Zucchini and Thyme Roman-Style Pizza appeared first on Food Nouveau.

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This prosciutto and cherry tomato pizza is the Roman-style pizza I make most often at home because it gets so much from so little. The cherry tomatoes turn sweet and concentrated under the broiler, the prosciutto brings that silky, salty bite I never get tired of, and the fresh mozzarella melts into the crust instead of blanketing it. On a crisp Roman-style base, it’s simple, elegant, and just a little bit (ok, a lot!) addictive.

This is the kind of pizza I crave when I want something that feels special, but not fussy. It looks beautiful, tastes even better, and relies on only a handful of ingredients. That’s really the secret here: with Roman-style pizza, the crust is never just a vehicle. It’s a major part of the pleasure, and the toppings need to support it, not bury it.

That’s exactly why this flavor combination works so well. Sweet cherry tomatoes, salty prosciutto, creamy fresh mozzarella, and a crisp, golden crust are all strong personalities—but together, they feel balanced. Every bite has contrast, but it still feels harmonious.

I also love that this pizza tastes elegant without being complicated. I’ll make it on a weeknight, but I’m also proud to serve it to friends and family over the weekend. It’s easy to make, too: there’s no elaborate pizza sauce to make, no mountain of toppings to prep, no heavy cheese layer to weigh everything down. Just a few good ingredients, treated with a bit of care. This is a very Roman idea, really: keep things simple, but make every choice count.

This stand-alone recipe is built on my Roman-style pizza dough, which I now use whenever I want that signature thin, crisp texture. If you’d like all my detailed tips for making, shaping, transferring, and baking the dough, head over to my Roman-Style Pizza from Scratch post. That’s my complete master guide. Here, I’m focusing on what makes this topping combination so good.

Why this prosciutto and cherry tomato combination works so well on a Roman-style crust

Roman-style pizza is at its best when the crust is thin and crisp and the toppings are used with restraint. This isn’t the place for a thick layer of sauce or a heavy blanket of cheese. The beauty of this style lies in contrast: a delicate crunch, a little chew, and toppings that you can still distinctly taste once the pizza is baked.

That’s one of the reasons prosciutto and cherry tomatoes work so well here. The tomatoes bring brightness and natural sweetness, the prosciutto adds salt and richness, and the mozzarella softens the whole thing with a milky, creamy note. When all that sits over a crisp Roman-style crust, the balance is just right.

This pizza also behaves more like a white pizza than a classic tomato pizza. There’s no red sauce to soften the crust or dominate the flavor. Instead, the tomatoes act almost like little bursts of concentrated garnish, bringing just enough acidity and sweetness to keep everything lively.

The toppings that make this pizza special

Why I broil the cherry tomatoes first

This is one of the little details that makes a big difference. Instead of scattering raw cherry tomatoes over the pizza and hoping for the best, I like to broil them in the preheated oven first. That quick blast of high heat helps them collapse slightly, caramelize around the edges, and concentrate in flavor.

It also solves one of the most common tomato-on-pizza problems: excess moisture. Raw tomatoes can release a lot of liquid as they bake, especially on a thin crust. By broiling them first, you drive off some of that moisture before they ever hit the dough. The result is a sweeter, more intense tomato flavor and a better chance of keeping the crust crisp.

Pro Tip: Broiling the cherry tomatoes in the preheated oven pulls double duty: it concentrates their flavor and helps protect the crust from excess moisture.

Why I use fresh mozzarella di bufala under the toppings

For this pizza, and for all Roman-style pizza, really, I prefer using fresh mozzarella di bufala over bagged grated mozzarella. Grated mozzarella tends to melt into a heavy, uniform layer, which works perfectly well on many North American pizzas, but it’s not what I want here. Roman-style pizza really benefits from a lighter touch.

Fresh mozzarella di bufala melts differently. It creates creamy pockets rather than a blanket, allowing the crust and toppings to keep their own character. I place it directly over the oiled dough, then add the tomatoes on top. That way, the cheese melts into the crust and becomes part of the base, while the tomatoes can roast properly instead of being trapped under a layer of cheese.

It’s a small shift in habits, but it changes the whole experience and makes it more authentic to what Roman pizza really is.

When to add the prosciutto

Prosciutto can go on either before or after baking, but the result is different.

Adding the prosciutto just after the pizza comes out of the oven is best if you’re using the best-quality, melt-in-your-mouth, thinly sliced prosciutto from an Italian market. Adding the prosciutto after baking helps it retain its silky texture and delicate saltiness. It feels more luxurious, and it plays especially well with the sweet, slightly caramelized tomatoes.

If you have thicker-sliced supermarket prosciutto, it might be a good idea to add it before baking. That way, the prosciutto will firm up and become crisp around the edges, making it more enjoyable to eat. Tear it into pieces and spread it over the mozzarella cheese.

Ingredient notes for the best Roman-style pizza

The best cherry tomatoes to use

Use ripe, sweet cherry tomatoes for this recipe. Grape tomatoes work too, but cherry tomatoes tend to have a softer, juicier bite that suits this pizza especially well. If your tomatoes are very juicy, let them cool briefly after broiling so they don’t bring excess moisture straight onto the dough.

This is one of those recipes where tomato quality really matters. When the ingredient list is this short, every flavor shows.

The best prosciutto for pizza

Use thinly sliced prosciutto, and don’t overdo it. It should add little ribbons of salt and richness, not dominate the pizza. I like tearing the slices into smaller pieces rather than laying them on whole. It distributes the flavor more evenly and makes the pizza easier to eat, too.

Fresh mozzarella di bufala vs burrata

For this pizza, fresh mozzarella di bufala is the best choice before baking. It melts beautifully and creates that creamy base I’m after. Burrata is delicious too, but I treat it as a finishing cheese. If you want to use burrata, add it after baking, just before serving, so it stays cool, soft, and lush.

Wondering what the difference is between mozzarella di bufala and burrata? Get the answer in my FAQ section, below.

How to assemble this pizza for the best texture

Build the flavor base first

No matter what Roman-style pizza I’m making, I always start the same way. I brush the dough with olive oil—sometimes garlic-infused olive oil—then sprinkle over finely grated Parmigiano Reggiano and a little sea salt around the edges. That gives the crust a deeply savory flavor base and helps it turn beautifully golden and crisp.

It’s a small habit, but one I now consider essential.

Add the mozzarella first, then the toppings

This pizza works best when the fresh mozzarella goes directly over the oiled dough. Then come the broiled cherry tomatoes. Then the prosciutto, either before baking or just afterward. That order keeps everything in balance: the cheese melts into the crust, the tomatoes keep their shape and flavor, and the prosciutto stays supple.

Keep the toppings restrained

This is not a piled-high pizza. Roman-style crust really shines when it has room to breathe. A light hand with the toppings gives you the best texture and the clearest flavor. Resist the urge to add more “just because.” This pizza doesn’t need more; it needs balance.

VIDEO: How to Make Roman-Style Pizza Dough from Scratch

If you’d like to see exactly how I make my Roman-style pizza dough from scratch, this video will walk you through the full process step by step. It’s the easiest way to get a feel for the dough, see how thin I stretch it, and understand how I bake it to get that signature crisp Roman-style crust.

Helpful Tips to Make Prosciutto and Cherry Tomato Roman-Style Pizza

If your cherry tomatoes are very juicy

Broil them a little longer and don’t pile them on too heavily. You want them slightly collapsed and concentrated, not wet. If they still look very watery after broiling, let them sit for a few minutes before topping the pizza.

If you want to make it ahead

You can broil the tomatoes a few hours in advance and keep them aside until you’re ready to assemble the pizza. If you’re making the dough ahead, follow the full timing guidance in my Roman-Style Pizza from Scratch post.

If you want to use burrata instead

Use burrata as a finishing cheese, not a baking cheese. Tear it over the pizza after it comes out of the oven, just before serving. It’s especially good if you want a richer, more dramatic version of this recipe. If you don’t know what burrata cheese is, check out the FAQ section, below.

If you don’t have prosciutto

Another delicate cured ham can work, but prosciutto really is the best fit here. It brings clean saltiness without overpowering the rest of the pizza.

If you want extra freshness

A few basil leaves added after baking can be lovely here. A very small handful of peppery arugula works too. Just keep it restrained so the pizza still feels elegant and Roman in spirit.

How to reheat leftovers

Reheat leftover slices in a hot oven for a few minutes to bring the crust back to life. I don’t recommend the microwave unless you truly have no other option—it softens the crust and flattens all that wonderful texture.

Roman-Style Pizza FAQ

Should prosciutto go on pizza before or after baking?

Either works, but the result is quite different. If you bake prosciutto from the start, it becomes firmer and crisps up. If you add it after baking, it stays softer and silkier. For this pizza, I much prefer the second option.

Do I need sauce for prosciutto and cherry tomato pizza?

No. This pizza is better without a traditional tomato sauce. The broiled cherry tomatoes bring more than enough sweetness, brightness, and depth on their own. Skipping the sauce also helps the crust stay crisp.

How do I keep cherry tomatoes from making pizza soggy?

Broil them first, use them with a light hand, and make sure your fresh mozzarella is well drained. Those three small choices make a big difference.

What is the difference between mozzarella di bufala and burrata?

Mozzarella di bufala and burrata are both fresh Italian cheeses, but they behave very differently on pizza.

Mozzarella di bufala is a fresh stretched-curd cheese made from water buffalo’s milk, with a supple, milky texture that melts beautifully when baked.

Mozzarella di Bufala:

Burrata is a pouch of stretched cheese filled with a creamy center of stracciatella and cream, so it’s much richer and looser inside.

Burrata:

For pizza, that difference really matters. I use mozzarella di bufala before baking, so it melts into the crust and creates a savory base for the toppings. Burrata is best treated as a finishing cheese and added after baking, just before serving, so it stays cool, creamy, and luxurious instead of melting away in the oven.

More Pizza Recipes to Try

If you enjoy homemade pizza, you might also like my Roman-Style Pizza from Scratch master recipe, Zucchini and Thyme Pizza, or Feta, Chickpea, and Eggplant Pizza.

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Prosciutto and Cherry Tomato Pizza Recipe

This prosciutto and cherry tomato Roman-style pizza combines a crisp, thin crust with sweet broiled tomatoes, silky prosciutto, and fresh mozzarella.

Course dinner, Main Course, Main dish

Cuisine Italian

Keyword Cherry Tomato Pizza, Crispy Pizza Crust, Fresh Mozzarella, Gourmet Pizza, Homemade Pizza, Italian Pizza, Mozzarella di Bufala, pizza bianca, pizza romana, Prosciutto and Cherry Tomato Pizza, Prosciutto Pizza, Roman Pizza, Roman-Style Pizza, thin crust pizza, White Pizza

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 2 servings

Author Marie Asselin

Ingredients

• 1 ball homemade Roman-style pizza dough (half a batch)
• ¾ lb cherry tomatoes
• 4 thin slices prosciutto (Italian dry-cured ham)
• Extra-virgin olive oil
• Fleur de sel, or flaky sea salt
• Freshly ground black pepper
• ¼ cup finely grated Parmigiano-Reggiano cheese
• 1 small ball mozzarella di bufala (about 5 oz / 140 g), sliced thinly or torn into pieces
• Fresh basil leaves, to taste

US Customary - Metric

Instructions

Roast the Cherry Tomatoes

• Position a rack in the lower third of the oven. Place a pizza stone on the rack and preheat the oven to 475°F (245°C). Preheat for 45 to 60 minutes to allow the stone to absorb as much heat as possible.
• Cover a baking sheet with aluminum foil. Set the cherry tomatoes in a bowl, drizzle with 1 tbsp (15 ml) olive oil, then season with salt and pepper. Mix to coat. Spread the seasoned cherry tomatoes over the prepared baking sheet. Set the baking sheet over the pizza stone and roast the tomatoes until their skins split and becomes blackened in spots, 10 to 12 minutes. Remove and let cool slightly. Leave the oven on.

Shape the Roman Pizza Dough

• Cut out a sheet of parchment paper that is the same size as your pizza stone. (See note.) Place the ball of pizza dough over the parchment paper. Using your hands, spread out the dough in a very thin, large rectangle with rounded corners, sprinkling the dough with a bit of flour if it sticks. The thinner you spread out the dough, the crunchier the crust will be.
• Cover the crust with a clean kitchen towel and let rest for 15 minutes.

Garnish and Bake the Pizza

• Generously brush the pizza crust with extra-virgin olive oil. Sprinkle with the grated Parmigiano-Reggiano, then distribute the buffalo mozzarella over the crust. Nestle the roasted tomatoes in between the mozzarella.
• Using a large cutting board or the back of a large baking sheet, carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone in the oven. Bake until the crust is browned and crisp and the cheese is bubbly, about 9 minutes.
• SERVING: Pull the pizza out of the oven. With your hands, tear the prosciutto into pieces and scatter over the hot pizza. Garnish with fresh basil leaves and a drizzle of top-quality extra-virgin olive oil. Serve immediately.

Video

Notes

Note: If you’re baking the pizza on parchment paper, check that your brand is rated for high heat and safe for the oven temperature used here. Trim the paper neatly so it doesn’t overhang or touch the oven walls or heating elements.

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When spring finally shows up, I start dreaming about brighter meals. First on my list? Almost always, this lemon asparagus risotto is especially good when I spot those first gorgeous green stalks at the market. I adore asparagus–in the spring, I put it in and on everything, from pizza to pasta to stir-fries and brunch dishes–and it’s just so good with anything cheesy and creamy. That’s precisely why this risotto works so well.

If the word risotto makes you think of a complicated restaurant dish, don’t worry—this version is surprisingly easy to make at home.

Indeed, risotto has a reputation for requiring constant attention, but once you understand the basics, it becomes one of the most relaxing dishes to cook. I routinely make it on weeknights! The process is simple: warm broth, Arborio or Carnaroli rice, a bit of stirring, and patience. About 30 minutes later, you have a creamy, vibrant risotto ready to serve.

My easy lemon asparagus risotto is a bright, creamy spring dish full of fresh seasonal flavors: tender asparagus, fragrant lemon zest, and plenty of Parmigiano-Reggiano come together in a comforting Italian dish that feels elegant but is simple enough for a weeknight dinner. I hope you’ll make it tonight!

The Secret to Creamy Risotto (Without Adding Cream)

One of the things people often misunderstand about risotto is that its creaminess does not come from cream. Instead, it comes from the rice itself.

Traditional risotto is made with short-grain rice varieties such as Arborio, Carnaroli, or Vialone Nano. These rice varieties contain more starch, which slowly releases as the grains cook and are stirred with warm broth. This natural starch is what gives risotto its signature silky texture.

Here are the key elements that help create perfectly creamy risotto:

Use the Right Rice for Risotto

Short-grain Italian rice is essential. Arborio is the easiest variety to find, but Carnaroli is often considered the gold standard because it holds its shape beautifully while releasing plenty of starch. My personal favorite is Vialone Nano, because it can absorb a lot of liquid seemingly without ever losing its shape.

These three types of rice soak up the broth beautifully but stay as distinct grains. Your everyday long-grain rice just won’t cut it for making risotto, sorry!

Keep the Broth Warm

Always, always keep your broth warm in a separate pot. Just a gentle simmer is perfect. If you add cold broth to hot rice, it instantly cools it down and disrupts the beautiful creaminess you’re working towards.

Add the Broth Gradually

Risotto is cooked by adding broth a little at a time and stirring often. Pour in the warm broth bit by bit, a ladleful at a time. Let the rice soak up the liquid before adding the next splash. You’ll need to stir it pretty often–not constantly, no need to handcuff yourself to the stove!–but regular stirring helps release the starch out of the rice grains. That’s what naturally builds the creaminess.

Use Real Parmigiano-Reggiano

Finishing risotto with freshly grated Parmigiano-Reggiano adds richness and depth of flavor. That nutty, salty flavor and the amazing way it melts into the risotto make such a difference. If you use real Parmigiano-Reggiano and Italian rice, you won’t need to add extra butter or cream at the end.

Authentic Parmigiano-Reggiano is protected under a Denominazione d’Origine Protetta (protected designation of origin), which means it must be produced in specific ways in specific regions of Italy to bear the name. Authentic Parmigiano-Reggiano has a stamped rind, is aged at least 12 months, and is usually labeled with its original Italian name (as opposed to just “parmesan.”)

Yes, real Parmigiano-Reggiano costs a bit more, but for a dish like risotto, where the cheese’s aroma, flavor, and texture really come through, I think it’s a required investment.

How to Get the Perfect Risotto Texture

When making risotto, getting that perfect creamy texture is key. Perfect risotto checks two criteria:

First, the rice grains need that ‘al dente’ finish: soft enough to be creamy, but with a little resistance, a slight bite, still left inside. You want to see and distinguish each and every grain of rice, and they should still hold their beautiful and neat oblong shape. Mushy rice is a definite no-no!

Second, risotto needs to be served ‘all’onda,’ or ‘like a wave’. In other words, when you gently shake the pan or spoon the risotto onto a plate, it should spread softly and move like a wave—not sit stiffly like a mound of rice. That lovely, languid movement is your sign that the starches have created the perfect creamy sauce coating every grain. Using the right rice and adding warm broth slowly while stirring is how you get there.

If your risotto is too thick, add a small splash of warm broth and stir to loosen it. Properly cooked risotto should be creamy and fluid, with the rice grains remaining tender with a slight bite.

Helpful Tips for Making Perfect Lemon Asparagus Risotto

Risotto has a reputation for being fussy, but once you understand the basics, it’s actually one of the easiest Italian comfort foods to cook at home. My lemon asparagus risotto recipe follows the classic stovetop method, using Arborio or Carnaroli rice, which is slowly cooked in broth until the grains become tender and creamy.

Skip Blanching the Asparagus

Great news here! Many recipes tell you to blanch asparagus first (that quick-boil, then ice-bath technique). Honestly, when adding fresh spring asparagus to a hot dish like this risotto? You can skip the blanching step entirely. Fresh spring asparagus is sweet and crunchy, and it’s ready to use as is in any dish. The heat from the lemon asparagus risotto itself will cook those stalks to that perfect crisp-tender point without the need for that fussy blanching step.

Add the Asparagus Near the End

Asparagus tastes best when it still has a little crunch–nobody wants mushy, sad green stalks! That’s why in this spring risotto recipe, you toss in the chopped asparagus right near the very end of the cooking time.

Fresh spring asparagus have stalks that average 1/2 inch (1 cm) in diameter at the base. For this risotto, I like to cut them into 2-inch (5 cm) lengths. Adding the asparagus right at the end might seem like it won’t be enough time, but trust me on this! Asparagus cooks fast, and it’ll even continue to soften a tiny bit from the residual heat after you pull the lemon asparagus risotto off the stove.

Quick note: If your asparagus spears are really thick, maybe slice them into slightly shorter pieces. If they’re super skinny, wait even longer and add them just a minute or two before you’re done.

Adjust the Consistency Before Serving

Risotto thickens as it sits. If needed, stir in a splash of warm broth just before serving to restore the creamy, all’onda texture.

Serve Risotto Like a Chef Would

This lemon asparagus risotto tastes fantastic straight out of the pan, but if you want to make it look and taste extra special, take one extra minute to garnish before serving. Sprinkling some fresh basil leaves, adding a little lemon zest, pouring a quick swirl of good olive oil, and a crack of fresh black pepper bumps up the flavor and makes each serving look restaurant-level gorgeous.

Easily Scale Up the Recipe to Treat More Guests

I created this lemon risotto recipe to feed 2 people generously. Why? Because it makes the math way easier if you want to double it for 4 people or triple it for 6. No awkward half-shallots! Remember, it’s a pretty hearty serving for two–you could probably stretch it to feed three if you’re serving it along with other dishes like appetizers or a big salad.

Why Lemon Asparagus Risotto Is the Perfect Spring Dish

Asparagus is one of the first vegetables to appear at farmers’ markets each spring, and truly the one that makes me believe winter is finally over. This is why asparagus is such a classic ingredient in spring risottos. The fresh, slightly sweet flavor of asparagus pairs beautifully with lemon and Parmesan, creating a dish that feels bright and light while still being comforting.

In Italy, spring risottos often highlight just one or two seasonal ingredients so their flavor really shines. In this recipe, tender asparagus and lemon zest do exactly that, turning a simple pot of risotto into a vibrant seasonal dish.

Lemon Asparagus Risotto FAQ

Can I make asparagus risotto without wine?

Yes, simply replace the white wine with an equal amount of warm broth. The wine adds acidity and depth of flavor, but the lemon in this recipe already provides plenty of brightness.

What rice is best for asparagus risotto?

Traditional risotto is made with Arborio, Carnaroli, or Vialone Nano rice. These short-grain varieties contain more starch, which creates risotto’s signature creamy texture.

Can lemon asparagus risotto be made ahead?

Risotto is best served immediately while it’s loose and creamy. If you have leftovers, refrigerate them for up to two days and reheat gently in a skillet with a splash of broth or water to loosen the texture.

Other Spring Recipes to Try

If you enjoy cooking dishes that highlight fresh spring veggies, you’re bound to also like these recipes:

• Soupe au Pistou (French Vegetable Soup)
• Sweet Pea Risotto
• Superfast Fresh Asparagus and Tuna Pasta

More Fresh Asparagus Recipes for Spring

That lovely bunch of asparagus sitting in your fridge–brimming with potential, right? If you’re like me, sometimes you just need a little nudge to move beyond your go-to preparation. That’s exactly why I’ve pulled together this delightful collection of asparagus recipes, packed with fresh ideas for everything from irresistible appetizers to truly memorable main courses and sides. Discover 30 irresistible asparagus recipes you should be making right now!

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Lemon Asparagus Risotto Recipe

Master lemon asparagus risotto step-by-step! Get tips for achieving the perfect creamy texture, vibrant asparagus flavor, and delicious results.

Course dinner, Main Course, Main dish

Cuisine Italian

Keyword Asparagus, Basil, Easy, Easy Dinner, Italian Cuisine, Italian Food, Italian Recipe, Lemon, Lemon Zest, Parmesan, Parmigiano Reggiano, Risotto, Risotto Rice, Weeknight Meals

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2 servings

Author Marie Asselin

Ingredients

For the risotto

• ½ lb fresh asparagus shoots
• 3 cups low-sodium chicken broth, or vegetable broth
• 2 tbsp butter
• 2 tbsp extra-virgin olive oil
• 1 shallot, minced, or substitute ¼ cup (60 ml) minced onion
• 5 oz risotto rice (Arborio, Carnaroli, or Vialone Nano)
• ½ cup dry white wine, such as Pinot Grigio
• 2 oz finely grated Parmigiano-Reggiano cheese
• Finely grated zest and juice from ½ lemon (about 1 tbsp/15 ml zest and 2 tbsp/30 ml juice)

To serve (optional, to taste)

• Fresh basil leaves
• Lemon zest
• Extra-virgin olive oil
• Freshly ground black pepper

US Customary - Metric

Instructions

• Snap off the tougher ends of the asparagus and discard. Slice the stalks cut into 2-inch (5 cm) lengths and set aside.
• To prepare the risotto: Pour the broth in a medium saucepan. Bring to a slow simmer, then lower the heat, cover and gently simmer for 5 minutes. Lower the heat to the minimum, then keep warm.
• In a large saute pan or a cast-iron braiser set over medium-low heat, melt the butter in the olive oil. Add the shallot and cook, stirring, until soft, 3 to 4 minutes. Add the risotto rice and stir for 2 minutes, until the grains are translucent around the edges.
• Add the wine and stir vigorously while the wine is bubbling up, scraping down the bottom of the pan to loosen the caramelized bits. Simmer until the wine is fully absorbed.
• Add 1 ladleful of the broth and simmer, stirring from time to time, until the broth is almost completely absorbed. Continue adding broth, one ladleful at a time, allowing each ladle to be absorbed before adding more.
• When there's about 1 cup of broth left, add the asparagus stalks to the risotto and stir to incorporate. Add ½ cup (125 ml) broth, stir and keep cooking until the broth is almost fully absorbed.
• Stir in the grated Parmigiano-Reggiano cheese. Stir until the cheese is fully melted and incorporated. Stir in the lemon zest and juice. Taste the risotto and adjust the seasoning if needed. Stir in the remaining broth. The risotto should now be loose and super creamy. Cover and take off the heat. The risotto can stand for about 5 minutes but should be served as soon as possible for the best texture.
• SERVING: Serve the risotto in warm bowls, then garnish each serving with fresh basil leaves, lemon zest, a drizzle of flavorful extra-virgin olive oil, and some freshly ground black pepper. Serve immediately.
• STORAGE: This lemon asparagus risotto is best enjoyed within minutes of being made. If you do have leftovers, refrigerate in an airtight container for up to 2 days. To reheat, transfer to a nonstick skillet, add a couple tablespoonfuls of broth or water and warm up over medium-low until the risotto is loose and hot. Serve immediately.
• MAKE IT VEGETARIAN: Make sure to use vegetable broth.

Disclosure Notice: This site participates in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

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This post contains affiliate links. Full disclosure is at the bottom of the article.

When Easter comes, I usually don’t crave chocolate. To me, March and April equal maple season—so over those two months, I crave maple products in all their delicious forms, and I use them to make allllllll the maple desserts. Gelato, cookies, fudge, cakes, and of course, maple pudding… I daydream of all the desserts these precious natural sweeteners can make.

If you’ve never tried maple pudding (called pouding chômeur à l’érable here in Québec), here’s what it is: a simple vanilla cake batter is baked over a bubbling maple cream sauce so the two magically transform into a tender self-saucing maple pudding cake with a rich maple sauce underneath. Maple pudding must be served warm, and traditionally in Québec, it is served with an extra pour of heavy cream. But if you ask me, it’s even better topped with vanilla gelato or ice cream. The contrast between warm and cold is simply irresistible!

The Québécois dessert behind the name

Several years ago, with maple season on my mind, I felt it was time to share my maple pudding recipe on my site. After all, I’d been enjoying it since I was a kid: it was one of my dad’s favorite desserts and my mom often served it at home and at family gatherings when I was growing up. I would often join my mom when she was making maple pudding, too: the dessert is so easy to make that even kids can make it (with supervision for that boiling-the-sauce part!).

The French name of the dessert, pouding chômeur, literally means “pudding of the unemployed.” Its name comes from its origins: it is said that pouding chômeur was created by female factory workers during the Great Depression, in 1929. The dessert was made with simple ingredients most families always had on hand at the time: flour, eggs, butter (or shortening, back then), and sugar.

In the original recipe, the sauce was made with brown sugar and water.

A “Pouding chômeur” recipe from a cookbook published in Quebec in the 70s by a workers’ union. The province went through tough times in that decade and this book was published to provide easy, low-cost recipe ideas to unemployed workers. The first recipe yields twice as much, and the asterisk says “For families where lots of people are unemployed”.

Maple in Québec, in a few numbers

Although it’s true that maple products are also made in New England, we Québécois tend to be very possessive of the art of harvesting maple sap and turning it into all sorts of dreamy products.

To put it in numbers, Canada produces about 73% of the world’s maple syrup, and Québec produces about 90% of Canada’s total (2024 numbers).

Mind you, we don’t just export maple syrup—we enjoy it too. I don’t know anyone who hasn’t grown up going to a sugar shack at least once a year to have the traditional family-style maple brunch and slurp in excessive amounts of tire sur la neige (boiling hot maple syrup poured onto clean snow, then twirled onto wooden sticks and licked until sugar coma ensues).

Mini-me at the sugar shack in the 80s with my brother, father, uncle, and aunt. Ready to indulge in maple taffy!

Why this maple pudding recipe is “all about maple”

When economic times turned for the better, it didn’t take long for maple-loving Québécois bakers to get the idea of throwing maple syrup into the mix to make the pudding even sweeter and better. Some traditional recipes add maple essence to the sauce, but true maple aficionados use pure maple syrup in the sauce, forgoing the traditional brown sugar completely.

To make the sauce thicker and more indulgent, I combine the maple syrup with heavy cream, which cuts through the sugar a little bit but makes the maple pudding truly luxurious.

VIDEO: How to Make Québécois Maple Pudding (Pouding Chômeur)

Prefer to watch before you bake? Hit play to see maple pudding (pouding chômeur) come together step by step—from the quick maple cream sauce to the batter “floating” on top as it bakes into that irresistible, self-saucing layer. Then scroll down for the full printable recipe.

Helpful tips to make perfect maple pudding

• Use pure maple syrup. If it isn’t pure maple syrup, it won’t taste like maple pudding.
• Choose your syrup grade on purpose. Dark syrup = deeper, more robust maple flavor; amber = lighter, classic sweetness.
• Don’t stir after spooning the cake batter over the sauce. This is the “self-saucing” trick: let the oven do the work.
• Bake on a sheet pan. Maple pudding bubbles enthusiastically; a sheet pan saves your oven floor.
• Serve warm (or rewarm gently). The sauce thickens and the cake firms up as it cools; reheating brings back the gooey, soft maple magic.
• Top with vanilla gelato or ice cream, or go the traditional route and serve with a drizzle of cold heavy cream.

Pouding chômeur served with heavy cream. From “La nouvelle encyclopédie de la cuisine” by Jehane Benoit, which is Québec’s answer to The Joy of Cooking.

Frequently Asked Questions

Can you make maple pudding ahead of time?

Yes, you can make pouding chômeur up to a day ahead of time. Bake, cool, refrigerate, then rewarm gently until the sauce loosens again.

Can you freeze maple pudding?

You can. The texture is best fresh and warm, but freezing works—thaw overnight and reheat slowly.

What kind of maple syrup is best for maple pudding?

In Québec, golden maple syrup is often the staple in grocery stores—but it’s the lightest in both color and flavor. It’s lovely on crêpes, but in baked desserts, the maple taste can get a little lost.

To make pouding chômeur, amber or dark maple syrup are the sweet spot. Amber maple syrup has gentle vanilla notes and a clean, forward sweetness. It makes the sauce taste bright and aromatic, and the whole dessert feels a touch more delicate. Dark maple syrup tastes more assertively “maple,” with deeper caramel and toffee notes and a subtle roasty edge. It gives the sauce a bolder, more intense maple flavor (and a slightly deeper color).

Both types of maple syrup make absolutely delicious pouding chômeur. I personally prefer using amber maple syrup, as it’s the flavor I grew up with. If choosing is hard, go with this rule: use the syrup you like to eat by the spoonful. And whichever grade you pick, the only non-negotiable is that it’s pure maple syrup—not maple-flavored pancake syrup.

Discover My Maple Desserts & Treats Cookbook

Love maple? Then you need to get your hands on my Maple Desserts & Treats Cookbook! Filled with 25 maple-centric recipes, from timeless classics to modern treats, Maple Desserts & Treats is a downloadable eBook with a collection of irresistible recipes made with nature’s most aromatic sugar. Get it all in a handy, “save it everywhere” PDF format! LEARN MORE

Even More Maple Dessert Recipes

If you’re in full maple mode, don’t stop at this classic! This roundup of 15 maple dessert recipes has something for every craving—cookies, candies, cakes, tarts, and more—all designed to let pure maple syrup shine (and make your kitchen smell incredible).

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Pouding chômeur à l'érable (Québécois Maple Pudding Recipe)

This classic Québécois maple pudding is rich in flavor, easy to make, and utterly comforting. Just add ice cream!

Course Dessert, desserts

Cuisine French Canadian

Keyword Cakes, Canadian, Easy Dessert, French-Canadian, Maple, Maple Products, Maple Syrup, Pouding Chômeur, Pudding, Québec, Québécois

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 10 servings

Author Marie Asselin

Ingredients

For the sauce, maple version

• 1 ½ cups pure maple syrup
• 1 ½ cups heavy whipping cream (35% m.f.)
• ½ tsp kosher salt, or fine sea salt

For the cake

• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp kosher salt, or fine sea salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 eggs
• ¾ cup milk
• 1 tsp pure vanilla extract

US Customary - Metric

Instructions

• Preheat the oven to 400°F (200°C). Set a 9-in (23 cm) square baking pan over a large baking sheet to prevent spilling.
• For the sauce: In a saucepan, whisk the maple syrup and heavy cream (or the brown sugar, water, and flour) together. Bring to a boil, whisking occasionally. Turn off the heat and pour the sauce into the prepared baking dish.
• For the cake: In a small bowl, mix the flour, baking powder, and salt together. Set aside. Measure the milk in a cup and mix in the vanilla extract. Set aside.
• In the bowl of a stand mixer, or in a large mixing bowl if using a hand mixer, beat the butter and sugar together until fluffy. Mix in the eggs one at a time, beating well after adding each one. With the beater on low speed, mix in half of the dry ingredients, then mix in the milk, and finally add the remaining dry ingredients, mixing just until combined. Spoon the cake batter over the hot sauce.
• Set the baking dish over a baking sheet to prevent spills. Bake the maple pudding for about 45 minutes, or until the top is golden brown and the sauce is bubbly.
• SERVING: To serve the maple pudding, spoon some of the warm cake on serving plates and enjoy with vanilla gelato or ice cream.
• STORAGE: Store the maple pudding covered and refrigerated for up to 5 days. Warm up servings in the microwave or in a low oven before enjoying.

Video

This site participates in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you purchase through such links at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post Pouding chômeur à l’érable (Québécois Maple Pudding, VIDEO) appeared first on Food Nouveau.