Gotta Get Your Greens Pizza

We love a sauce-less pizza at our house! This pizza recipe with asparagus, zucchini and arugula salad has a final product that's light and has flatbread vibes. Great as a main course or cut into smaller pieces for an appetizer. Get creative and add other cruciferous veggies like broccolini or even Brussels sprouts! - Taylor, RHR Community Manager

Ingredients:

• 1 Full Circle Bakery sourdough pizza dough ball
• 2 1/2 Tbsp olive oil, divided
• 1 Tablespoon Italian seasoning
• 2 garlic cloves, minced
• 1/2 asparagus bunch
• 1 zucchini
• 1-2 cups shredded cheese blend
• 2 handfuls arugula
• zest of 1/2 lemon
• pinch of salt and pepper

Instructions:

• Allow pizza dough to rest on the counter for at least 15 minutes.
• Preheat oven to 500˚F.
• Cut asparagus stalks in half lengthwise, then into 2-3" matchsticks. Set aside.
• Thinly slice zucchini. Set aside.
• Mince garlic. Set aside.
• Stretch the pizza dough out into a shape that is roughly 12”.
• Once oven is preheated, transfer to a pizza stone or baking sheet and par-bake in oven for 5 minutes.
• Remove par-baked dough from oven, drizzle olive oil and sprinkle Italian seasoning and minced garlic all over the dough.
• Arrange asparagus and zucchini slices onto the dough in a single layer. Bake for 5 minutes.
• Add a large handful of arugula to a bowl with 1/2 Tbsp olive oil, a pinch of salt, pepper and lemon zest.
• Gently massage arugula and combine ingredients with clean hands. Set in fridge until ready to use.
• Remove pizza from oven and add cheese.
• Return to oven and cook until cheese turns golden, 8 to 10 minutes.
• Remove pizza from oven and let rest for 2-3 minutes. 
• Top with arugula salad and cut. Serve with grated parmesan and red chili flakes.