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Spring Alpine Pizza

Spring Alpine Pizza

This delicious recipe from Emmi Roth USA is sure to become a favorite—kick it up by cracking an egg onto the center of the pizza prior to baking.
Servings 6


  • ½ teaspoon garlic minced
  • 1 tablespoon olive oil
  • 1 12- inch pre-baked pizza crust
  • 1 cup MezzaLuna® Fontina shredded
  • cup Grand Cru® Gruyère shredded
  • 8 spears asparagus blanched, 1-inch bias cut
  • 2 ounces prosciutto chopped
  • ¼ cup red onion minced


  • Preheat oven to 475° F.
  • Whisk together garlic and olive oil and brush over pizza crust.
  • Evenly distribute cheese over crust, and arrange asparagus, prosciutto, and red onions on top of cheese.
  • Bake for approximately 15 minutes or until cheese is melted and lightly browned.