The Leafy Cauldron

Fun and Fresh Food

Lemon and Asparagus Ribbon Pizza (Vegan, Soy-Free with a Gluten-Free Option)

June 18, 2015 by theleafycauldron

Inspired by a picture I saw on the Public Markets of Montreal’s Instagram, this pizza says “Welcome to Summer” like no other. As asparagus season comes to an end, you’re going to see larger stalks for sale which are perfect for making beautiful, green ribbons out of for a striking effect.

Lemon and Asparagus Ribbon PizzaLemon and Asparagus Ribbon PizzaWith my husband’s mysterious and idiosyncratic reactions to tomato sauce, I’m always searching for interesting, tasty and satisfying sauces to bring homemade pizzas together. Today, I’ve made a rustic pesto to elevate the flavours of the asparagus with olive oil, lemon zest, garlic and several herbs. I used chervil, also known as French parsley, which is very common in French food but if you can’t find that fresh or dried, you can substitute some basil or flat leafy parsley. For fun, I used some veggie shrimp from the Hamilton Farmers’ Market, but you can skip it or use some oyster mushrooms in place.

Lemon and Asparagus Ribbon PizzaLemon and Asparagus Ribbon Pizza
Makes a 9 x 13 inch pizza

Pizza dough, your choice, rolled out to 9 x 13 inches
1/2 cup extra virgin olive oil
Zest of half a lemon
Juice of half a lemon
2 garlic cloves, grated
1 tablespoon fresh chervil, finely chopped (1 teaspoon dried)
1 tablespoon fresh tarragon, finely chopped
1/4 teaspoon salt
1/4 teaspoon freshly cracked black pepper
12 veggie shrimp or 1/4 lb chopped oyster mushrooms
~1/2 lb (1 bunch) asparagus, ends trimmed, shaved into ribbons
Lemon zest, fresh tarragon, for topping

Preheat oven to 400 F. Cover a baking sheet in parchment paper and drizzle a little olive oil on it. Place the pizza dough on the parchment. In a small bowl, whisk together the olive oil, lemon zest and juice, garlic, chervil, tarragon, salt and pepper. Spread the oil mixture over the dough. To make the asparagus ribbons, simply hold the stalk and run your vegetable peeler along the length of it. Arrange the shrimp or mushrooms on top of the oil. Top with asparagus ribbons. Bake for around 15 minutes, until the crust is golden brown. Slice, top with fresh zest and tarragon and serve warm.

Lemon and Asparagus Ribbon Pizza Lemon and Asparagus Ribbon Pizza Lemon and Asparagus Ribbon Pizza Lemon and Asparagus Ribbon Pizza
Lemon and Asparagus Ribbon Pizza

Filed Under: Uncategorized Tagged With: aspargus, Fake Meat, Gluten free, Herbs, Pizza, shrimp, Vegan

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We here at The Leafy Cauldron believe food should be life affirming. We can do better! Started in 2011 as passion project to share a love of Harry Potter and vegan food, we've now branched out to focus on fun, fresh and innovative recipes that also happen to be allergy-friendly with zero compromise when it comes to taste and texture.

Dissatisfied with some common attitudes in vegan cooking, we decided to start a log of our own kitchen adventures. You’ll find fun and fresh recipes here presented in a to-the-point fashion. I promise to never, ever use the words “real food”.

If you're dealing with allergies and you're hoping to find a familiar recipe, let us know on Facebook and we'll try to help you out!

All cartoon artwork you see on the blog is made by the immensely talented Helen Bee Illustration!

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