Shaved Asparagus Cauliflower Pizza

Looking for a simple, healthy and light summer pizza? Look no further than this “green” pizza. This is super versatile and super wholesome. And it makes the best leftovers. (I just devoured a slice for lunch today and am about to go back for seconds!) You only need a handful of ingredients – homemade or premade pizza crust, cheese, pesto, some fresh green veggies and herbs – to make this your own. We recommend shaved asparagus and baby broccoli with a combo of ricotta and mozzarella cheese, but by all means do what works for you, with the ingredients you have on hand. Check out my recommendations below for alternatives, along with links to homemade dough and pesto if you feel like you’re up to the challenge!

This would make a great flatbread-style appetizer for a summer BBQ or a nice al fresco dinner, with a delicious side salad or maybe even your favorite grilled protein. I actually served my pizza with a side of Rosemary Grilled Shrimp from CookDrank Eat. Check out the video on his YouTube channel here. The options are endless!

Shaved Asparagus Cauliflower Pizza

June 11, 2020

Servings: 3-4

Prep: 10 min

Cook: 10 min

Total: 20 min

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Mix up your pie game with this big green pizza machine!

By: A Wholesome New World

Ingredients

• Cauliflower pizza dough (homemade or store-bought)
• 2 tsp extra virgin olive oil
• 2 cups of pesto (homemade or store-bought)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup ricotta cheese
• 5 to 6 asparagus spears shaved with a vegetable peeler
• A handful of baby broccoli fronds
• A dozen basil leaves
• Extra Virgin Olive Oil
• Flaky sea salt and pepper to taste
• Zest and juice from 1 lemon
• Finely diced scallions

Directions

• Step 1 Heat your oven to about 400-425 degrees, depending on the instructions for your crust. (My cauliflower crust was the 365 Whole Foods Brand and recommended 425 degrees.) Brush each side of the pizza dough lightly with extra virgin olive oil and place it directly onto a pizza stone, a large baking sheet or a non-stick baking mat so it doesn’t stick. I often put a layer of cornmeal on the bottom of a pizza stone which it prevents it from sticking.
• Step 2 Spread pesto over the top of the pizza crust, then sprinkle the mozzarella cheese evenly. Place the shaved asparagus on top, along with the baby broccoli and basil leaves. Add a few dollops of ricotta. Bake for 8-10 minutes or per your packaging instructions.
• Step 3 Remove from the oven, drizzle the pizza with some extra virgin olive oil, season with salt and pepper and sprinkle with lemon zest, lemon juice, and some finely diced scallions before serving.

*Recipe inspired by hip foodie mom – check out her version here, different but equally fabulous! She makes hers on the grill and it’s a bit more labor intensive.

MAKE YOUR OWN DOUGH:

My favorite homemade pizza dough is posted here on the blog. And if you want to make a cauliflower version, you can’t go wrong with Katie Lee’s version.

**If you use a regular homemade dough it will need more cook time than the cauliflower version. Roll out your store bought pizza dough and generously spread on the spinach pesto. Bake the pizza for about 10 minutes. Then add the cheese and veggies and return to oven for another 10-15 minutes.

MAKE YOUR OWN PESTO:

The kale pesto from this post is one of my favorite recipes from the blog, or you can make a basic pesto using the recipe below. You can also use a jar of pre-made pesto, I am a big fan of Trader Joe’s Pesto Alla Genovese.

OTHER GREEN PIZZA VEGGIE IDEAS:

There are so many other options you can use! Try Spinach, Kale, Arugula, Watercress for the greens. And some other green veggie inspo: Zucchini, spring peas, broccoli rabe, artichoke hearts. Get as creative as you want and please comment and post your other ideas below!