Last week I ventured out to the Trader Joe’s by my Gram’s home, about an hour away. After I picked up approx. one million packs of tempeh (see: eight), I spent nearly an hour and a half roaming the isles. When I was a kid, the thing I hated most in life was food shopping. Oh, the irony!
I also snagged a few of their refrigerated pizza doughs – these are great to keep in the freezer until you find yourself with a bunch of veggies that are about to expire and you turn them into a pizza dinner. It’s like eating the plate!
The herb dough inspired this recipe. I thought it would be pretty to make an all-green pizza. You can go crazy with this and add whatever you like to eat on top – this would be great with pesto, leeks, shallots, etc…
- 1 pack Trader Joe’s herb pizza dough (or use any vegan pizza dough)
- about 8 stalks of asparagus, cut into 1-inch pieces
- 1/2 small green cabbage, shredded
- 1/2 bunch of kale, torn into bite-size pieces
- 3-4 green onions (scallions) chopped
- 3 cloves garlic, minced
- olive oil
- salt + pepper
Let your oven warm to 400 degrees. Chop the veggies. Toss all veggies EXCEPT green onion in a bowl with a small amount of olive oil to coat. Lay them on a baking sheet and sprinkle with salt and pepper. Roast at 400 for about 15 mins, so they begin to wilt but not yet brown.
In the meantime, roll out the dough on a floured surface. Transfer to a flat baking sheet. Drizzle some olive oil on top. Throw the fresh minced garlic on the pizza, then brush the garlic and olive oil into the raw dough.
When the veggies come out of the oven, put them on top of the pizza dough. Add chopped green onion. Bake for about 8-10 minutes when dough and veggies just start to brown.
The fresh garlic in the dough makes it taste like garlic bread, and the sweetness of the roasted cabbage comes through behind the asparagus and kale. DELICIOUS.