Parmesan and Herb Veggie Pizza

Wisconsin Cheese Parmesan and Herb Veggie Pizza  Recipe
Active Time
45 Minutes
16 Pieces



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Cream Cheese or Parmesan can be used in this recipe.


  1. Heat oven to 400°F. Line a 15 x 10-inch baking pan with parchment paper.
  2. Unfold puff pastry on a lightly floured surface; roll out pastry to a 12-inch square. Transfer to prepared baking pan. Press down center of pastry, leaving a 3/4-inch-thick edge.
  3. Whisk egg and water; brush pastry with egg wash. Line pastry with parchment or double thickness aluminum foil; fill center with pie weights or dried beans. 
  4. Bake for 22-24 minutes or until puffed and begins to brown. Carefully remove parchment and pie weights. Bake for 4-5 minutes longer or until golden brown. Cool completely on a wire rack. 
  5. Meanwhile, cut asparagus into 1-inch pieces. Place asparagus in a small saucepan; cover with water. Bring to a boil; cook for 30-60 seconds or until crisp-tender. Drain asparagus; immediately place in ice water. Drain and pat dry. 
  6. Beat the cream cheese, parmesan, garlic, basil and rosemary in a bowl until combined. Add milk, beat just until mixture is blended. Season with salt and pepper to taste. Spread parmesan mixture into center of pastry.
  7. Top pizza with asparagus, radishes, carrot, peas and green onion. Garnish with additional parmesan. Cut into squares. 
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