Asparagus Neapolitan Pizza

It’s Friday night which means pizza! Since it’s St. Patrick’s Day I figured it was only fitting to have some green on the pizza so I’m sharing a fresh and flavorful Asparagus Neapolitan Pizza! I don’t think we’ll be having pizza tonight since we’ll be flying back home from California tonight but we will be having out pizza (this years theme) Family Foodie Date next week and at one of my favorite places! I haven’t been there since my birthday last year so it will be just over a year! It will be so worth the wait though.

Have you noticed so far I’m doing good, only one pizza recipe a month! Of course I’m sure there will be a month or two I get in a couple but with our Pizza Family Foodie Dates I don’t think we’ll get as crazy as next year. Not to mention all the fresh homemade sourdough we make weekly and my husband’s latest adventure of making fresh pasta, oh all the carbs. Don’t hold me to it though because we might (haha) get sick of the bread and pasta and want more pizza. A house of carbivores that are happy that this mama’s tummy is finally handling them.

Asparagus has been really good lately, tender pencil thin stalks that were perfect for this pizza. I also decided to add flavor with some chopped leaks and keep it fresh and light with the cheese and finished it off with some lemon zest. Just the right amount of flavor, saltiness, creaminess from the fresh mozzarella (dairy free/vegan), and a hint of lemon. A fresh flavorful pizza perfect for spring, which is only a few days away. Or at least according to the calendar, maybe not the weather. A pizza perfect for a Friday night out on the deck enjoyed with a glass of white wine with my husband and or friends while the children run and play in the yard. Can you tell I’m ready for spring and warmer temps?

Pizza doesn’t have to be heavy or greasy and the flavor combos are endless and I’m trying to continue to think out of the box this year and redefine pizza night. To continue to use it as a creative outlet as homemade pizza nights aren’t going anywhere in our house. Of course they happen more often in the warmer months, with the exception of New Years Eve when we have friends and family over and the kitchen table, that seats at least 10, is full of pizza.

What are you doing for St. Patrick’s Day? If you were to make a green pizza what would you put on it?

Asparagus Neapolitan Pizza
Makes a 12-14″ pizza*
1 pizza crust (1/4 Homemade Neapolitan Pizza Dough)
12-14 thin stalks of asparagus, woody ends removed
1/4c chopped leeks
3-4oz shredded fresh mozzarella (Miyoko’s Fresh VeganMozz)
1 TBSP sprinkle Parmesan cheese (Follow Your Heart Dairy Free Parmesan Sprinkles)
1/2-1 TBSP extra virgin olive oil
zest of a lemon

*I make a 12-14″ pizza with our homemade crust. If you want a thinner crust you can probably go to 16″ or this would still probably work with the same amount of toppings if you are using another 16″ crust.

Make Neapolitan Pizza Crust if using, you will have to make the dough 3 hours, 4 hours is best, ahead of time. It doesn’t take long to make you just have to let it rest and rise.

Heat grill or oven, with pizza stone placed inside, to 550F if using my husband’s crust recipe otherwise heat per your pizza crust directions. Toss or roll your pizza dough and place on a piece of parchment paper on a non rimmed baking sheet. Chop asparagus to about 4-6″, reserving the remaining for another use. If your asparagus is thicker, mine were pencil thin, steam them for a couple minutes or you can chop and sauté. Spread olive oil on prepared crust just enough to thinly coat the crust leaving 1″ boarder. Sprinkle with leeks and shredded cheese. Arrange asparagus on top of the cheese and sprinkle the parmesan cheese. Place pizza, keeping it on the parchment as it will easily slide on and off your pizza stone, onto the pizza stone. Check at 6 minutes, the crust should start to be golden brown and slightly blackened on the outer edges like a traditional Neapolitan pizza. It can take up to 8-10 minutes depending on the temperature of your grill/oven. If using your own crust bake per your crusts instructions. Remove pizza, sliding a baking sheet under the parchment paper. Zest lemon over top of pizza. Enjoy!
Freshen up #pizza night with this Asparagus Neapolitan Pizza! #wholefoods #homemade Click To Tweet
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