Get Seasonal with a Garden Fresh Pizza!
Seasonal Garden Fresh Pizza
By Chef Katie Mae
Makes two 8-inch pizzas | Stores 3 days in fridge
Ready in 30 minutes (not including pizza dough and sauce prep)
INGREDIENTS
- 1 recipe of Gluten–free Pizza Dough or crust of your choosing
- 1 recipe of Quick & Easy Oil-free Pizza Sauce or sauce of your choosing
- 6 asparagus spears, chopped into 1-inch pieces
- 1 red bell pepper, sliced in strips
- ½ small red onion, sliced in strips
- 2 tablespoons pine nuts
- 3 cups arugula, loosely packed
DIRECTIONS
-
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Over a clean, flat surface sprinkled with rice or other gluten-free flour, roll out the pizza dough and shape into two 8-inch pizza crusts.
- Bake the pizza crust, on the middle rack, without any toppings for 5 minutes.
- While the crust is baking, bring water to a boil in a small saucepan. Once it’s boiling add chopped asparagus. Let them sit for 3 to 5 minutes. Pull out a spear, let it cool for 30 seconds and test it. When they are crisp, yet tender (to your liking) use a slotted spoon to scoop them out into a bowl.
- After 5 minutes, pull the pizza out of the oven and top with pizza sauce. Bake for another 5 minutes on the middle rack. Then add the asparagus, red pepper, red onion and pine nuts. Bake for another 8 minutes on the middle or top rack.
- Finish by adding 1½ cups arugula on each pizza. Use a pizza slicer or sharp knife to cut the pizza into 6 pieces. Serve immediately.
CHEF'S NOTES
I invite you to substitute the vegetables for whichever are local and seasonal. Get creative and have fun with the fresh veggies. If you don't have fresh veggies, because of your location or the time of year, feel free to use frozen vegetables, which have great flavor and nutrition as well.
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