Ingredients
Crust:
- 2 ¾ cups organic all-purpose flour (See Notes for GF option)
- 1 cup warm water (Ensure that it’s warm and NOT hot)
- 1 tablespoon organic raw honey (You can substitute with organic brown sugar or cane sugar)
- 1 packet rapid-rise yeast (2 ¼ teaspoons)
- 1 teaspoon Italian Seasoning Blend (store-bought or homemade)
- 1 tablespoon extra virgin olive oil (for brushing)
Toppings:
- ½ to 1 cup pesto sauce (homemade or store-bought, adjust to taste)
- 8 oz fresh mozzarella (sliced or cubed)
- 1 Granny Smith apple (sliced)
- ¼ lb asparagus (chopped and roasted)
- 1 cup chopped organic kale
- 1 teaspoon Italian Seasoning Blend
- ½ cup chopped pistachios (for garnish)
Optional Garnish:
- Green Goddess Dressing (store-bought or homemade)
Instructions
- Prepare the dough: In a large bowl, combine the warm water, honey, and rapid-rise yeast. Stir gently and let it rest for 5 minutes until the yeast is foamy, indicating it’s active.
- Mix dough ingredients: Add the organic all-purpose flour and Italian seasoning blend to the yeast mixture. Stir until a dough begins to form.
- Knead the dough: Transfer the dough onto a floured surface and knead for about 7-10 minutes until it becomes smooth and elastic. Place the dough in an oiled bowl, cover it with a cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
- Roast asparagus: Preheat oven to 400°F (200°C). Toss chopped asparagus with a little olive oil, salt, and pepper; roast for 10-12 minutes until tender and slightly caramelized. Remove and set aside.
- Preheat oven: Set your oven to 475°F (245°C) and if you have a pizza stone, place it inside to heat up.
- Shape the dough: Punch down risen dough and transfer it to a floured surface. Roll out or stretch into a 12-inch round pizza base. Transfer to parchment paper or a floured pizza peel if using a stone.
- Assemble the pizza: Brush the dough lightly with extra virgin olive oil. Spread ½ to 1 cup pesto sauce evenly over the surface, depending on your taste preference. Sprinkle Italian seasoning over the pesto.
- Add toppings: Evenly distribute the fresh mozzarella slices or cubes over the pesto base. Scatter roasted asparagus pieces and chopped kale on top. Arrange Granny Smith apple slices evenly across the pizza.
- Bake the pizza: Transfer the pizza to the oven (onto a pizza stone or baking sheet). Bake for 12-15 minutes until the crust is golden and cheese is melted and bubbling.
- Garnish and serve: Remove pizza from the oven and sprinkle chopped pistachios over the top. Drizzle optional Green Goddess Dressing just before serving for an extra layer of flavor. Slice and enjoy warm.
Notes
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free 1:1 baking flour blend designed for breads.
- Ensure water is warm but not hot to activate yeast without killing it.
- Roasting asparagus enhances its flavor; if short on time, sauté or steam instead.
- Use fresh pesto and high-quality mozzarella for best flavor.
- Green Goddess Dressing adds brightness but is optional.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
