Mushroom Asparagus and Ricotta Pizza {Gluten-Free + Paleo Crust!}
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1 Simple Mills pizza crust
- 2 tbsp olive oil, divided
- 2 scallions, white and light green parts only, chopped
- 2 garlic cloves, minced
- 2 cups sliced mushrooms
- 1 1/2 cups chopped asparagus
- 1/2 cup organic mozzarella, sliced
- 1/2 cup organic ricotta
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 tsp balsamic vinegar
- 1/2 tsp red pepper flakes (optional)
Instructions
- Make your Simple Mills Dough according to package instructions.*
- Brush crust with 1 tbsp olive oil and set aside.
- Add remaining olive oil to a large pan and heat over medium heat.
- Add scallions and garlic cloves and sauté for 1-2 minutes.
- Add in mushrooms and asparagus and continue cooking until mushrooms have absorbed most the liquid and have wilted (about 5 minutes).
- Top your pizza with mozzarella slices and then sprinkle with ricotta.
- Place mushroom-asparagus mixture overtop of cheese.
- Sprinkle with salt and pepper.
- Bake for 15 minutes or slightly longer for a crispier crust.
- Remove from oven and drizzle with balsamic vinegar and sprinkle with red pepper flakes, if desired.
- Allow to cool for 10 minutes before slicing and serving.
Notes
*I made one large pizza but you’re welcome to split it into two as the package instructions call for.