I am forever dumping all the veg on a pizza just so I can eat it once a week or so and not feel like I’m missing out on the good stuff. This one has crimini and oyster mushrooms, asparagus and zucchini with a kale/spinach pesto. It went perfect with a Ninkasi Brewing – Dawn of the Red. All the yums!
INGREDIENTS
2 bunches of oyster mushrooms
1 zucchini, thinly sliced
5 crimini mushrooms, thinly sliced
3 asparagus spears, 3/4in chop
4oz shredded fontina
1/4c grated parm
1/3c pesto
1 pizza dough
INSTRUCTIONS
Preheat oven to 475°F, with a pizza stone if you have one. Let the dough come to room temperature before shaping it. Spread your pesto then add cheese then veg. Overdo the veg, it will shrink. Bake for about 8 minutes, until the bottom is crisp and the top is all bubbly. Let cool for a few minutes before slicing it up, save the roof of your mouth.
ENJOY!
WORTHINGTON EATS 