Lemon Pesto Asparagus and Prosciutto Pizza
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 2 1x
- Category: Main Dish
- Cuisine: Gluten Free, Italian
Ingredients
Scale
- 1 9 inch Schar gluten free pizza crust
- 1/2 cup shredded Grana Padano
- 1 Tbs chopped Shallots
- 2 Tbs EVOO
- 4–5 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
- Start by making the Lemon Pesto
- In a food processor add Parsley, Cashews, Parmesan, Garlic, Salt, Lemon Juice, and 1/4 cup EVOO
- 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)
- Set pesto aside
- In a medium frying pan add 2 Tbs EVOO and heat over med heat
- Add Shallots and Asparagus, sauté 3-5 minutes until Asparagus is slightly softened
- Spread 1/4 cup of Lemon Pesto over Pizza Crust
- Sprinkle Grana Padano over Pesto
- Top with Asparagus, Shallots, and Mozzarella
- Bake as directed on package
- Top cooked Pizza with Prosciutto slices
- Serve immediately
- Enjoy!
