Asparagus Pesto Pizza
A green pesto asparagus pizza, a great lighter option for an evening meal
Servings: 2 pizzas
Calories: 552kcal
Equipment
Ingredients
- bunch of asparagus (250 g)
- 20 g basil leaves (1 cup)
- 5 g mint leaves (¼ cup)
- 30 g cashew nuts (¼ cup)
- 25 g finely grated parmesan cheese (1 cup)
- 4 tablespoons rapeseed or olive oil
- 2 tablespoons lemon juice (roughly half a lemon)
- wholemeal pizza dough
- mozzarella
- spring onions peashoots and parmesan to top
Instructions
- Preheat the oven to 225º (437ºF). I use a fan oven so you may need to set your oven a little hotter! Place a pizza stone in the oven as it heats up (or a baking tray if you don't have one).
- Prepare the asparagus. Snap off the woody ends and chop into pieces. Reserve the tips and place the rest into the food processor along with the basil and mint leaves, cashews, parmesan, oil and lemon juice. Blitz until smooth and well combined.bunch of asparagus, 20 g basil leaves, 5 g mint leaves, 30 g cashew nuts, 25 g finely grated parmesan cheese, 4 tablespoons rapeseed or olive oil, 2 tablespoons lemon juice
- Roll out the pizza dough and place on the preheated pizza stone. Spread with about ½ cup of pesto and top with the asparagus tips, some chopped spring onions and a sliced ball of mozzarella.wholemeal pizza dough, mozzarella
- Bake in the preheated oven for 10-12 minutes until golden brown and bubbling. Serve topped with peashoots and shaved parmesan, if liked.spring onions
Notes
This recipe makes about a cup of pesto - enough for 2 pizzas.
Nutrition
Calories: 552kcal | Carbohydrates: 25.9g | Protein: 30.9g | Fat: 39g | Saturated Fat: 7.6g | Polyunsaturated Fat: 4.4g | Monounsaturated Fat: 24.7g | Cholesterol: 19.2mg | Sodium: 788.1mg | Potassium: 500.9mg | Fiber: 5.4g | Sugar: 6.1g | Vitamin A: 183.1IU | Vitamin C: 16.5mg | Calcium: 769.1mg | Iron: 5.3mg