I have a confession. I am so excited about Spring and the delicious produce showing up in the store that I have been on a buying spree. Green onions? Bought them. Asparagus? Clearly needed TWO bags. And don’t get my started on the lemons! So clearly I need a recipe to help clean out my fridge. Hello, veggie pizza!
Veggie pizza is such a great way to re-purpose left overs or use up the last of a vegetable before it starts to turn. You can literally come up with a million combinations. For this particular pizza I used asparagus and red onion topped with a pile of lemon-kissed roasted kale. It just screams Spring!
For a simple pizza dough recipe, check out my previous post for BBQ Chicken Pizza here. I often make a few batches and freeze them in individual portions so I am always ready for pizzas, flatbread, empanadas and calzones. But you can of course by pre-made dough. We LOVE the dough at Whole Foods and there are some great options in most regular groceries store now too!
1 tablespoon olive oil
1/2 to 1 cup marinara *depending on your preference
1 cup shredded mozzarella
1/2 cup asparagus, chopped
1/4 cup red onion, sliced thin
2 handfuls of kale, chopped
2 tablespoons lemon juice, about 1/2 a lemon
Bring your dough to room temperature. Pre-heat the oven to 425 degrees. If you are using a pizza stone, be sure to leave the stone in the oven while it pre-heats!
Roll out your dough to your desired thickness, about a 1/2 inch. Place dough on pre-heated pizza stone or prepared baking sheet. Brush edge with olive oil and pre-bake crust for five minutes.
Remove crust from oven and top with sauce, cheese, asparagus and red onion.
Return pizza to oven until the cheese is melted and crust is crisped. I often put mine under the broiler for the last few minutes to lightly toast some of the cheese. While the pizza bakes, toss kale in lemon juice. Top pizza with kale before serving.