Make Ahead

Asparagus and Arugula Pizza with Vegan Pesto

Name: Asparagus and Arugula Pizza with Vegan Pesto
Yield: Serves 4
Cuisine: Italian
Ingredients: 1/2 recipe (2 disks) Jim Lahey\'s No-Knead Pizza Dough (http://food52.com/recipes/16641-jim-lahey-s-no-knead-pizza-dough); 1 batch Simple Vegan Pesto (http://food52.com/recipes/22291-simple-vegan-pesto); 12 ounces asparagus, trimmed and cut in half; 2 cups loosely packed, fresh arugula

by: Gena Hamshaw

June 12, 2013

4.3

3 Ratings

Photo by James Ransom

Serves 4

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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

Test Kitchen-Approved

Ingredients

¹/₂ recipe (2 disks) Jim Lahey's No-Knead Pizza Dough (http://food52.com/recipes...)
1 batch Simple Vegan Pesto (http://food52.com/recipes...)
12 ounces asparagus, trimmed and cut in half
2 cups loosely packed, fresh arugula

Directions

Preheat the oven to 450 degrees.
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.
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.
Cut each pizza into halves or thirds, and serve!

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13 Reviews

Write a Review

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.

G

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.