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
Ingredients:
- 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
Instructions:
- 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.
