Print

Lemon Pesto Asparagus and Prosciutto Pizza

Scale

Ingredients

  • 1 9 inch Schar gluten free pizza crust
  • 1/2 cup shredded Grana Padano
  • 1 Tbs chopped Shallots
  • 2 Tbs EVOO
  • 45 Asparagus stalks, chopped into bite size pieces (trim ends and discard)
  • 1/2 cup shredded Mozzarella
  • 4 slices Prosciutto
  • For the Lemon Pesto:
  • 2 cups Italian Parsley
  • 1/4 cup Cashews
  • 1/2 cup shredded Parmesan
  • 1 clove Garlic
  • 1/2 tsp Sea Salt
  • 2 Tbs Lemon Juice
  • 1/4 cup EVOO

Instructions

  1. Start by making the Lemon Pesto
  2. In a food processor add Parsley, Cashews, Parmesan, Garlic, Salt, Lemon Juice, and 1/4 cup EVOO
  3. Blend until smooth (Note this makes 1/2 cup Pesto but you only need 1/4 cup for this recipe. Store the rest in an air tight container in the fridge up to 5 days)
  4. Set pesto aside
  5. In a medium frying pan add 2 Tbs EVOO and heat over med heat
  6. Add Shallots and Asparagus, sauté 3-5 minutes until Asparagus is slightly softened
  7. Spread 1/4 cup of Lemon Pesto over Pizza Crust
  8. Sprinkle Grana Padano over Pesto
  9. Top with Asparagus, Shallots, and Mozzarella
  10. Bake as directed on package
  11. Top cooked Pizza with Prosciutto slices
  12. Serve immediately
  13. Enjoy!