Goat cheese and asparagus spring pizza

Happy Monday! 🙂 Spring is in the air, and spring produce is everywhere. 😉 I loooove spring produce. Asparagus, leeks and radishes are everywhere. I decided to make this bright and green pizza in honour of all the green I’m seeing outside these days. If you are yet to take part in Meatless Monday, this is the recipe for you. You will not miss the meat at all! Serve this flat bread as a starter or serve it with some fresh and creamy soup. I found a very tasty gluten free curst today at my local natural market made by O’doughs. Happy Spring peeps!

xx Malika

leeks and asparagus

Goat Cheese Feta & Asparagus Spring Pizza
Recipe type: Pizza
Cuisine: Vegetarian
Serves: 2
  • 2 Gluten Free Flat bread or Pizza Crusts
  • ½ bunch of thin Asparagus (washed and trimmed)
  • ½ lemon
  • 1 tbs olive oil
  • pinch of pepper
  • ¼ cups of goat cheese feta
  • ¼ fresh leek, thinly sliced
  • balsamic reduction
  • Pea Pesto:
  • ½ cup fresh peas (or previously frozen)
  • 1 tbsp olive oil
  • 2 tbs shelled pistachios
  • pinch of salt
  • ½ lemon (juiced)
  • water if needed
  1. First make the pea pesto by blending all the ingredients together in your blender of bullet. If it seems to think add a bit of water to make it thinner. Set aside.
  2. Preheat your oven to 400 degrees.
  3. Bake your pizza crust or focaccia in the oven for 4-5 minutes.
  4. Now spread the pesto over each crust, then layer the asparagus, leek and goat cheese.
  5. Crack over some fresh pepper and drizzle with olive oil.
  6. Bake in the oven for 5 minutes.
  7. Squeeze over some fresh lemon juice and drizzle over balsamic reduction.
  8. Serve and enjoy!

Goat cheese asparagus and leek pizza