A light and fresh homemade plant-based pizza perfect for pizza night! This Shaved Asparagus Vegan Pizza includes roasted eggplant, sun-dried tomato pesto, and fresh basil. Yum!
The Benefits of Eating Seasonally
Do you ever get bored of the meals that you make and feel like you’re in a rut? Same here! Sometimes it feels like we get stuck making the same old things over and over because well, we like them.
However, recently we tried sticking to a plan that helped us be more creative with our meals and also improved the overall quality of what we were making.
Almost sounds too good to be true, huh? It’s not. It’s actually incredibly easy and better for our planet too. We started making a point to focus on food that is in season. Simple as that.
It can almost be overwhelming to go into the produce section of the grocery store sometimes because there are so many options. But many of those options are traveling clear across the world to land in your local supermarket. Now I’m not saying we ONLY eat what is in season locally but we try our best to plan our meals based on what’s in season and even that can make a huge difference on the cost and flavor of the produce that we buy.
Luckily for us, May is a great month for produce! Here are just a few of the foods that are now in season and available in NYC…
- Arugula, Artichokes, Asparagus, Beet Greens, Lettuce, Mesclun, Okra, Parsnips, Radishes, Rhubarb, Scallions, Spinach, Yellow Squash, & Zucchini
But of course, depending on where you live the produce and availability may differ. Just do a quick search and I’m sure you will find many things are in season for you as well. That’s the great thing about May, not only is the weather finally better but so are the foods you put in your dinner.
Time for Vegan Shaved Asparagus Pizza!
Here is a recipe we love to make this time of year to take advantage of the abundance of asparagus… Shaved Asparagus Pizza. The base of this pizza is a sun-dried tomato pesto which contrasts with the mild and earthy asparagus.
Then the sweet roasted eggplant brightens the taste thanks to the olive oil and garlic. Finally, it is topped with lots of fresh basil. Delicious!
Feel free to leave the asparagus stalks whole but we love the look of shaving it into thin shreds. Whatever way you prepare the asparagus, it is bound to be extra delicious and flavorful this month.
Plant-based Pizza Coming in 3…2…1…!
- 1 Bunch Fresh Asparagus (Shaved)
- 1 Medium Eggplant (Sliced into circles)
- 5 Cloves Fresh Garlic (Crushed)
- 1 tsp Dried Thyme
- 1 tsp Garlic Powder
- Red Pepper to Taste
- Salt and Pepper to Taste
- 1 Bunch Fresh Basil
- 1 Recipe Garlic and herb pizza dough or a pizza crust of your choosing.
- 1 Recipe sun-dried tomato pesto or store-bought pesto/pizza sauce
- Preheat the oven to 400°F.
- Make the dough recipe and the pesto recipe if needed. Set aside.
- In a small bowl combine the dry spices.
- Shave the fresh asparagus with a vegetable peeler. Set aside.
- Place the eggplant slices on a baking sheet and season with the dry spices on both sides. Place in the oven for 20 minutes, turning halfway through.
- If using a pizza stone, place it into the oven after the eggplant is finished.
- Roll out half the recipe of dough into your desired shape. A thin crust tends to work best.
- Place the dough onto the heated pizza stone if using. If not, A greased baking sheet works great as well. Cook the crust for 10 minutes without any toppings.
- Next, dress the pizza. Start with a layer of the pesto and then top with roasted eggplant, crushed garlic and finally the shaved asparagus.
- Cook for an additional 15-20 minutes.
- Garnish with fresh basil leaves and serve warm. Enjoy!
- Refrigerate leftovers in an airtight container for up to 3 days.
Keywords: Vegan Shaved Asparagus Pizza
Finally, if you love pizza as much as we do, check out some of our other favorite plant-based pizza recipes…