Gotta Get Your Greens Pizza

We love a sauce-less pizza at our house! This pizza recipe with asparagus, zucchini and arugula salad has a final product that's light and has flatbread vibes. Great as a main course or cut into smaller pieces for an appetizer. Get creative and add other cruciferous veggies like broccolini or even Brussels sprouts! - Taylor, RHR Community Manager


  • 1 Full Circle Bakery sourdough pizza dough ball
  • 2 1/2 Tbsp olive oil, divided
  • 1 Tablespoon Italian seasoning
  • 2 garlic cloves, minced
  • 1/2 asparagus bunch
  • 1 zucchini
  • 1-2 cups shredded cheese blend
  • 2 handfuls arugula
  • zest of 1/2 lemon
  • pinch of salt and pepper


  • Allow pizza dough to rest on the counter for at least 15 minutes.
  • Preheat oven to 500˚F.
  • Cut asparagus stalks in half lengthwise, then into 2-3" matchsticks. Set aside.
  • Thinly slice zucchini. Set aside.
  • Mince garlic. Set aside.
  • Stretch the pizza dough out into a shape that is roughly 12”.
  • Once oven is preheated, transfer to a pizza stone or baking sheet and par-bake in oven for 5 minutes.
  • Remove par-baked dough from oven, drizzle olive oil and sprinkle Italian seasoning and minced garlic all over the dough.
  • Arrange asparagus and zucchini slices onto the dough in a single layer. Bake for 5 minutes.
  • Add a large handful of arugula to a bowl with 1/2 Tbsp olive oil, a pinch of salt, pepper and lemon zest.
  • Gently massage arugula and combine ingredients with clean hands. Set in fridge until ready to use.
  • Remove pizza from oven and add cheese.
  • Return to oven and cook until cheese turns golden, 8 to 10 minutes.
  • Remove pizza from oven and let rest for 2-3 minutes. 
  • Top with arugula salad and cut. Serve with grated parmesan and red chili flakes.