There’s the recipes that live in the arsenals of the collection, that you use over and over again. It starts with a bit of play and imagination. But then it evolves, becomes a weekly staple, and is one that is used over and over again. This recipe is just that. Using a base of store bought naan. It can be made quickly (we’re talking in less than 15 minutes) and remains hearty and filling. For the spring months, we love to add a shaved asparagus salad with the notes of herbs and fresh lemon, with bits of garlicky kale. It’s the perfect recipe for vegetarians, but remains filling enough for carnivores alike.
Keep reading for the full recipe after the jump!
Spring Green Pizzas
Heirloom tomatoes, thinly sliced
Whole Wheat Naan
1 bunch asparagus
2 T organic extra virgin olive oil
Juice and zest of lemon
1 garlic clove, minced
Salt and pepper to taste
3 T chopped rosemary and chives
Red pepper flakes
Topped with fresh basil (optional)
Preheat oven to 425 degrees.
Begin by cleaning veggies and herbs. Place flat on a clean kitchen towel to drain. Pat dry. Trim off the woodsy ends of the asparagus. In a large bowl, shave asparagus with a vegetable peeler going down the stalk of the asparagus. Drizzle on top, olive oil, lemon juice, and zest. Add chopped fresh herbs. Toss and salt and pepper to taste.
In a small skillet, cook minced garlic in 1 T of olive oil for 2 minutes over medium heat or until cooked through. Add asparagus and herb mixture. Using a silicone pastry brush, brush the garlic infused olive oil and garlic bits over the surface of the naan. Using a spoon add a thick smear of ricotta. Add slices of tomato. Then top with seared asparagus. Place in oven until warmed through.
To serve: Remove from oven and top with drizzle of a favorite local olive oil, red pepper flakes, and freshly torn basil. Using a sharp knife cut pizza into four sections. Enjoy!
TIP: If you’re looking to add a bit of protein to your pizza, we love topping them with citrus herbed chicken breasts.