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Week of 6/29/15

Pesto Pizza with Asparagus & Peas
plum & citrus salad

Active: 35 min Total: 35 min
Original GF Paleo Vegetarian
Pesto Pizza with Asparagus & Peas
Tuesday's fresh homemade pesto comes in handy again as an alternative pizza sauce. We promise it'll go great with summer asparagus and peas.
Smarts: Pesto goes great with grilled food. Make a big batch at your next BBQ and people will slather it on everything!
Proteins
Cheese
Cuisines
American
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74

Ingredients

Metric
Servings:
4
Pesto Pizza with Asparagus & Peas:
  • Pizza dough - 1 lb
  • Asparagus - 1/2 lb , trimmed
  • Leftover pesto - 1/2 cup
  • Mozzarella cheese - 6 oz , grated
  • Peas - 1/2 cup
Plum & Citrus Salad:
  • Plums - 1 to 2 , sliced
  • Oranges - 1 , segmented
  • Apple cider vinegar - 2 Tbsp
  • Honey - 2 tsp
  • Dijon mustard - 2 tsp
  • Cooking oil - 3 Tbsp
  • Mixed greens - 5 oz
  • Almonds, sliced or slivered - 1/4 cup

Prep

  1. Pizza dough - Cover in flour and let rest for at least 30 minutes outside of fridge before rolling out. This is tip #1 to good pizza - resting dough gives gluten time to chill out, which makes the dough much more pliable.
  2. Asparagus - Snap off ends.
  3. Plum / Citrus - Prep as directed. For plum prep, you can use this video for peaches.
  4. Vinaigrette - Whisk apple cider vinegar, honey, Dijon, and cooking oil. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)

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Make

  1. If making pizza on the grill: Preheat grill to 500F (260C) degrees. Place asparagus and dough on grill (oiled side down). Close and cook for 3 minutes. (This is also a good pizza on the grill video tutorial.)
  2. {grill} Remove pizza dough from grill, but leave the asparagus on for another minute or two, until tender but crunchy. It may need longer for thicker spears.
  3. {grill} While asparagus continues grilling, assemble pizza ingredients on the grilled side of the pizza crust by brushing on leftover pesto and topping with cheese and peas.
  4. {grill} Lower burners to medium and place pizza back on the grill. Before closing grill cover, remove asparagus. Cook pizza for ~8 minutes until cheese is melted and bubbly.
  5. If making pizza in the oven: Preheat oven to 425F (218C) degrees. Position top rack so it's at the very top. Bake dough on top rack for 3 minutes without toppings. This solo time in the oven gives the dough time to crisp up; if you put toppings on now, your crust may get soggy.
  6. {oven} Spread asparagus out onto another sheet pan. Brush leftover pesto onto dough and then top with cheese and peas. Bake pizza on the top rack and asparagus on the bottom rack for 10 to 12 minutes.
  7. Slice asparagus into small pieces. Top finished pizza with asparagus (as much as can fit - the rest can be tossed into the salad).
  8. Toss vinaigrette with plums, citrus, and greens (and any leftover asparagus you might have). Garnish with sliced almonds and enjoy with pizza!

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