Better Eating,
Better Health:

The Benefits of Good Nutrition

Mushroom and Asparagus

An inventive take on pizza that adds healthy protein and vegetables to a traditional favorite. Great for lunch, dinner or a weekend brunch!

Cook time: 30 minutes
Total time: 30 minutes


  • 1 pound prepared pizza dough, preferably whole wheat
  • 1 tablespoon canola oil
  • ¾ cup sliced shallots
  • 8 ounces cremini mushrooms, sliced
  • 1 pound asparagus, trimmed, cut into 2-inch pieces
  • 4 large eggs
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 cup shredded extra-sharp Cheddar


  1. Preheat oven to 500°F. Coat a large rimmed baking sheet with cooking spray.
  2. Roll out dough on a lightly floured surface to about the size of the baking sheet. Transfer to the baking sheet. Bake until crisped on the bottom, about 8 minutes.
  3. Heat canola oil in a large nonstick skillet over medium heat. Add shallots to the pan and cook, stirring often, until beginning to brown, about 2 minutes. Add mushrooms and asparagus and cook, stirring, until beginning to soften, 2–3 minutes more.
  4. Spread the vegetables over the crust. 
  5. Whisk eggs, salt and pepper in a medium bowl until combined; slowly pour over the vegetables, trying not to let any run off the crust.
  6. Sprinkle the pizza with cheese. Bake until the eggs are set and the cheese is melted, 8–10 minutes.

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