Ingredients
Scale
- 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
Instructions
- 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
