Skip to content

FNP: Asparagus, Fava Bean & Chive

May 16, 2008

Last week, I stumbled across the first of the fava beans at the supermarket — they’re not yet at our Farmer’s Market, but they just scream spring to me. How could I not pick some up?

So this week’s Friday Night Pizza is a taste of spring: asparagus, fava beans, and chives with ricotta and fresh mozzarella. I’m loving the bright pops of green against the snowy white of the cheeses, and the taste? Pure spring.


(click through for the recipe)

Previous Friday Night Pizzas:

Asparagus, Ricotta & Salami Pizza
Bacon, Egg and Spinach Pesto Pizza
Pizza Dough (at the end of the post)
Butternut Squash, Caramelized Onion, Goat Cheese and Thyme Pizza
Caramelized Onion, Mushroom and Gruyere Pizza
Green Garlic Monster Pizza
Pizza with Mushrooms, Asiago, Roasted Garlic & Thyme
Pesto & Potato Pizza
Sausage & Rapini Pizza with Caramelized Onions, Fontina and Ricotta
Sausage, Red Onion & Crimini Mushrooms
Southwestern Black Bean & Vegetable
Spinach and Artichoke Pizza


Asparagus, Fava Bean & Chive Pizza

1 ball pizza dough (about 1 lb)
6 asparagus spears, cut into 1-inch pieces
about 1/3 cup fava beans (shells removed from the pods; see below for instructions to blanch them)
1/4 cup chopped chives
1/2 cup ricotta
4 oz fresh mozzarella, torn into pieces
a small handful grated parmigiano-reggiano

Preheat the oven to 500 degrees, preferably with a baking stone inside. Stretch out your ball of pizza dough and lay it out on a pizza peel or baking sheet that’s been generously dusted with cornmeal. Use a pastry brush (or just dab it with your fingers) to lightly coat just the outer edge of the pizza crust with olive oil.

To prepare the fava beans, you’ll need to blanch them in their shells, then slit the shells and remove the bright green beans. Bring a pot of salted water to a rolling boil, and add the fava beans. Cook them for 2 minutes, then add the asparagus pieces and cook for 1 minute longer. Drain the beans and asparagus and shock them in a bowl of ice water to stop the cooking process. Remove from the water, set the asparagus aside, and pop the bright green fava beans out of their shells (you might have to use your fingernail to make a tiny opening in the bean shell.)

Top the pizza in the following order: ricotta and mozzarella, asparagus, fava beans, chives, and the grated parmigiano-reggiano. Bake for 8-10 minutes, until the crust is golden brown and the cheese is melted.

10 Comments leave one →
  1. May 16, 2008 5:21 am

    mmmhh, I love green and white pizzas without tomatoes. Yum.

  2. May 16, 2008 6:59 am

    More and more creative every week!

  3. Kristin at The Kitchen Sink permalink
    May 16, 2008 9:03 am


    This sounds fantastic! That photo of the favas is so enticing. Your FNPs continue to amaze …


  4. May 16, 2008 9:34 am

    Looks delicious! I have been having a lot of fun with the favas this spring – they are so versatile. Our first batch of zucchini just made it to the Farmer’s Market here in Berkeley – it looks like summer is on the way!

  5. May 16, 2008 9:57 am

    Fava beans always make me think of that movie Silence of the Lambs 😉

  6. May 16, 2008 12:36 pm

    This is my second favorite pizza. Great photo and I bet the pizza is just as good! Always a treat your friday night pizza.

  7. May 16, 2008 2:42 pm

    *rolling eyes* Why leave useless comments like that?

    Amy, so funny! I was just reading about fresh fava beans used in a recipe by another Amy at

    This must be a sign that I need to get some of these and try them. The pizza looks fabulous, as usual! Now I’m wishing that we still did our FNP’s every week. We’ve slacked off.

  8. May 16, 2008 2:52 pm

    Thanks, everyone!

    Elle, I know, I hate those spam-type comments…unfortunately my spam catcher didn’t get it. All taken care of now!

  9. May 16, 2008 11:07 pm

    I love fava beans. Never thought of using them on a pizza. Your pizza looks delicious!

  10. May 16, 2008 11:13 pm

    I don’t think I’ve given fava beans a fair shake. You can put them on pizza? I might have to re-evaluate, because that looks really good. 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: