Asparagus and Zucchini Flatbread with Goat Cheese hero banner

Asparagus and Zucchini Flatbread with Goat Cheese

Pairs with Chateau St. Jean California Chardonnay

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves: 6 to 8


  • 1/4 lb asparagus, trimmed and cut into thirds
  • 1 lb store-bought pizza dough
  • 1/3 cup herb-infused olive oil, divided
  • 1 cup shredded mozzarella cheese
  • 2 cloves garlic, thinly sliced
  • 1/2 zucchini, very thinly sliced
  • 2/3 cup finely crumbled goat cheese
  • 1/2 tsp each salt and pepper
  • 1/4 tsp hot pepper flakes


  1. Preheat oven to 425°F. Arrange rack in lowest position. In large pot of boiling salted water, cook asparagus for 20 seconds; drain and refresh under cold water. Pat dry.
  2. On lightly floured work surface, divide pizza dough into two portions. Roll out each portion into 10- x 6-inch rectangle, about 1/4-inch thick. Arrange each flatbread crust in greased baking dish.
  3. Brush each crust with 4 tsp oil. Sprinkle mozzarella and garlic over top. Scatter asparagus, zucchini and goat cheese over top. Drizzle with remaining oil. Season with salt, pepper and hot pepper flakes.
  4. Bake flatbreads, one at a time, for 15 to 18 minutes or until cheese melts and crust is golden brown and crisp. Cut each flatbread into 6 pieces.

Tip: If desired, scatter freshly grated lemon zest over pizza and drizzle with extra herb-infused oil before serving.