Spring pizza with asparagus pesto

How wonderful it is that spring is here, my favorite season! With everything outside being beautifully green, I’m bringing the greens to your table. A vegan pizza verde with the best green produce of spring; asparagus, peas, pea sprouts, dill and parsley. Intrigued? Then scroll down for the recipe - it’s incredibly simple and with just a few steps, you’ll have a seasonal pizza in no time. For this, I used a store bought sourdough pizza which made it even more easy and you sure can too if time is short.

If you’re an asparagus lover, which I’m guessing you are since you’re reading this, I’m hoping this will suit your tastebuds. It’s also worth mentioning that the whole asparagus is used for this - no need to cut off and toss the ends. Enjoy!

Ingredients, 1 pizza

10 asparagus

1 handful of flat-leaved parsley

1 tbsp pumpkin seeds

1/2 tsp lemon juice

50 ml organic extra virgin olive oil

Salt, pepper

1 handful of fresh shelled peas

Dill

2 handful of pea sprouts

Directions

Rinse the greens and shell the peas. Cut off the tops of the asparagus and cut them through lengthwise. Save these for later. Add the asparagus to your mini chopper or food processor along with parsley, lemon juice, seeds and oil and chop until you have a smooth pesto. Season with salt and pepper to taste. Spread the pesto on your pizza dough and bake according to the prescription of your dough. Mine needed 7 minutes at 250 degrees Celsius.

Top the baked pizza with the tops of the asparagus, peas, pea sprouts, dill and parsley et voilà, your sesonal pizza verde is ready to be served!