- Check Kitchen-Accredited
This pizza is a celebration of spring. Bursting with the flavors of zesty arugula, lemony basil, and grassy asparagus, it’s as original and gentle-weight as will possible be, but comforting ample to perform a easy weeknight supper. I exhaust Jim Lahey’s No-Knead Pizza Dough and my very personal Vegan Pesto. —Gena Hamshaw
- Preheat the oven to 450 levels.
- Space every dough disk onto a lightly floured surface. Exhaust a rolling pin to roll the dough out proper into a circle with a 10 to 12 trip diameter. Transfer every gently to a cookie sheet dusted with cornmeal or flour. Spread every with 1/2 cup of pesto (about half the recipe). Distribute asparagus evenly over the 2 pizzas.
- Space two pizzas in the oven and bake for 20 to 22 minutes, or till crust is golden and asparagus is lightly browned. Bag pizza from oven. Sprinkle one cup of arugula lightly over every pizza.
- Decrease every pizza into halves or thirds, and motivate!
Gena is a registered dietitian, recipe developer, and meals blogger. She’s the author of three cookbooks, in conjunction with Vitality Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and intelligent herself with vegan baking projects.