Make Ahead

Asparagus and Arugula Pizza with Vegan Pesto

June 12, 2013
3 Ratings
Photo by James Ransom
  • Serves 4
Author Notes

This pizza is a celebration of spring. Bursting with the flavors of zesty arugula, lemony basil, and grassy asparagus, it's as fresh and light as can be, yet comforting enough to make a simple weeknight supper. I use Jim Lahey's No-Knead Pizza Dough and my own Vegan Pesto. —Gena Hamshaw

What You'll Need
  1. Preheat the oven to 450 degrees.
  2. Place each dough disk onto a lightly floured surface. Use a rolling pin to roll the dough out into a circle with a 10 to 12 inch diameter. Transfer each gently to a cookie sheet dusted with cornmeal or flour. Spread each with 1/2 cup of pesto (about half the recipe). Distribute asparagus evenly over the two pizzas.
  3. Place two pizzas in the oven and bake for 20 to 22 minutes, or until crust is golden and asparagus is lightly browned. Remove pizza from oven. Sprinkle one cup of arugula lightly over each pizza.
  4. Cut each pizza into halves or thirds, and serve!

See what other Food52ers are saying.

  • the totally not-foolish pucko
    the totally not-foolish pucko
  • Alana Uhl
    Alana Uhl
  • Gena Hamshaw
    Gena Hamshaw
  • Marian Bull
    Marian Bull

13 Reviews

Sadie July 21, 2014
Can't we all just get along?
Lucy33 June 16, 2013
Lula Mae, I've used a stone and a baking sheet. The stone was better. I recently bought the "baking steel" for pizza. It sort of mimicks the fire grilled in a way. Google "pizza baking steel". It gets very hot and gets the oven very hot. Using the Lahay dough recipe, it cooked in about 4-6 minutes for me. I found it worth the purchase. Some folks use it also to sear steaks and scallops and other foods.
Lula M. June 16, 2013
Do you need to use a pizza stone, or you put the dough on a tray? I'm new at making pizzas - please don't assume everyone knows everything.
Gena H. July 6, 2013
A baking sheet is fine, Lula Mae. Sorry it wasn't clear.
AmyHollar June 13, 2013
I love these recipes but it is extremely annoying that week after week, I read them and they are clearly missing a step or very obviously not edited. Please present a polished product. Gena you as a former editor should expect more of your featured articles honestly.
Gena H. June 17, 2013
Hi Amy,

Glad we cleared this up! I'm sure all will be well moving forward.

Lucy33 June 13, 2013
If you haven't made the Lahay pizza dough before, I highly recommend following the directions on that recipe rather than rolling out the dough. The result was excellent for me.
the T. June 13, 2013
Ahh, the vagaries of reading proof. Hasty hasty makes wastey wastey. As we say in the printing business, there's never time to get it right, but there's always time to do it again!
kekstester June 13, 2013
Actually you did but wrote asparagus instead of aragula, don't you?
Love the recipe neithertheless - will give it a try next week!
Lucy33 June 13, 2013
I thought Lahay didn't roll out his crusts to keep the air in them. Makes it puffy around the edges and thin and crispy under the ingredients or that was my experience when I made the dough and pizzas with it. I also assume you sprinkle the arugula on top after the pizza is cooked, though the instructions don't address what to do with it. Looks like you have asparagus added to the pizza twice.
Alana U. June 13, 2013
I love arugula on pizza! I am looking forward to trying this combination.
the T. June 13, 2013
I hate to be a wet blanket here, but you skipped the baking part. I'm assuming that the arugula goes on the pizza when it comes *out* of the oven, however long that indeterminate time is. I'll be happy sharing the link with my vegan pals- after you clean this up.
Marian B. June 13, 2013
Thanks for catching that! It's been updated. Now feed those vegan pals some pizza!