Asparagus Pizza

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).

DogbonePizza

Still perfecting the art of stretching the dough…

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!

WWAsparagusPizza

Buon Apetito!

Asparagus Pizza

Pizza dough

Pizza sauce of your choice

Mozzarella cheese

1 small bunch asparagus

Olive oil

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!

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