Is there such a thing as a light pizza? There is when sweet spring flavors predominate. (And when the cheese is plant-based.)" />
Pepper Asparagus Pizza
Taylor O’Sullivan
AuthorTaylor O’Sullivan

Is there such a thing as a light pizza? There is when sweet spring flavors predominate. (And when the cheese is plant-based.)

How to Make It

1

Cut mozzarella block into very thin rounds. Preheat the oven to 425°. Unpackage Amy’s frozen Vegan Margherita Pizza and place mozzarella rounds on top of frozen pizza. Place the pizza on a baking sheet or pizza stone and bake for 15 minutes.

2

While the pizza is baking, slice the asparagus into thin strips or chop into approximately 2-inch long pieces. Slice peppers into thin rings. Toss the asparagus and sweet peppers in olive oil in a large bowl. Distribute veggies onto a baking sheet lined with parchment paper.

3

Roast veggies in the oven at 425° for 15 minutes. Pull the pizza out and let it cool. When the veggies are sufficiently roasted (slight browning on the edges), remove veggies from the oven and set aside.

4

Scatter asparagus and pepper on top of the pizza. Finish by sprinkling crumbled feta and fresh thyme on top.

Ingredients

 4-5 thinly sliced plant-based mozzarella rounds
 1 frozen Amy’s Vegan Margherita Pizza
 1 bundle of baby asparagus, sliced in half or chopped
 3 cups red or yellow sweet peppers, sliced in 1/4-inch thick rings
 ½ tsp extra virgin olive oil
 1 cup crumbled plant-based feta
 1 tbsp fresh thyme leaves

Directions

1

Cut mozzarella block into very thin rounds. Preheat the oven to 425°. Unpackage Amy’s frozen Vegan Margherita Pizza and place mozzarella rounds on top of frozen pizza. Place the pizza on a baking sheet or pizza stone and bake for 15 minutes.

2

While the pizza is baking, slice the asparagus into thin strips or chop into approximately 2-inch long pieces. Slice peppers into thin rings. Toss the asparagus and sweet peppers in olive oil in a large bowl. Distribute veggies onto a baking sheet lined with parchment paper.

3

Roast veggies in the oven at 425° for 15 minutes. Pull the pizza out and let it cool. When the veggies are sufficiently roasted (slight browning on the edges), remove veggies from the oven and set aside.

4

Scatter asparagus and pepper on top of the pizza. Finish by sprinkling crumbled feta and fresh thyme on top.

Roasted Baby Asparagus & Pepper Pizza with Plant-Based Feta and Thyme