So good I made it twice this past week! (Unfortunately the second time the crust was thinner and got over baked — it’s important to check it every minute towards the end of the baking time, especially with a thin whole-wheat crust).
Doesn’t get more simple, just a handful of ingredients! In lieu of a traditional tomato sauce, I improvised a spinach sauce from what I had around (raw spinach with a few spoonfuls of cashew cream left over from last week’s creamy celery root soup, a teaspoonful of nutritional yeast, some coriander, a little salt and pepper, and a splash of water). But I believe a pesto, white sauce, or even a traditional tomato sauce would all work for this pizza. Best way to eat asparagus I’ve found yet!
Pizza sauce of your choice
1 small bunch asparagus
Salt and pepper
Parmesan cheese (optional)
Preheat oven to 450ºF. Stretch out dough into pizzas, fold edges over to form a crust, and spread with a thin layer of sauce, then sprinkle with a layer of mozzarella cheese. Break off ends of asparagus, then slice at a bias into short lengths. Coat with olive oil, salt and pepper, and arrange on top. Dust with parmesan cheese if desired and bake for 8-15 minutes, until golden brown and bubbly. Enjoy!