Spring Greens Pesto Pizza
A fresh mix of flavors and veggies comes together with this Spring Greens Pesto Pizza. A crunchy crust, fresh pesto, sun-dried tomatoes, chickpeas, asparagus, peas and arugula make a light vegan pizza!
Ingredients
- cornmeal
- 16 oz pre-made pizza dough
- 1/4 cup vegan pesto plus more for topping
- 1/4 cup sun-dried tomatoes packed in oil drained
- 1/3 cup chickpeas skins removed
- 8-12 stalks asparagus*
- 1/4 cup peas
- 1/2 cup arugula
- 1 lemon zested
Instructions
- Place dough on a cornmeal dusted cutting board. Allow to come to room temperature (approx. 60 minutes).
- Preheat oven to 450 degrees.
- Spray a 16" round baking sheet (or baking sheet of choice) with non-stick spray. Place dough on the sheet and stretch to desired shape.
- Spread 1/4 cup of pesto (or more if needed) evenly over the dough, then top with sun-dried tomatoes, chickpeas, asparagus and peas. Place in the oven for 12-20 minutes, or until crust is brown and crispy.
- Remove from the oven and top with arugula, lemon zest and additional pesto (to taste). Slice, serve and enjoy!
Notes
*You will need more or less asparagus depending on how thin you stretch your dough and how thick your asparagus stalks are. I went with fairly thin asparagus.
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