Asparagus pizza with arugula salad from Veg Forward: Super Delicious Recipes that Put Veggies at the Center of the Plate (page 3) by Susan Spungen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute soft goat cheese for ricotta cheese, all-purpose flour for bread flour, and other green olives for Castelvetrano olives.

  • rmardel on April 13, 2025

    Delicious pizza. I did not use the author's dough recipe, but some I had on hand. I did not use ricotta, just goat cheese, and thought the combination of flavors was amazing. Castelvetrano olives are important here. I was low on them, so used a mix, but the Castelvetrano olives really sang and rounded out the other flavors, whereas the other olives were just there, at least to my taste.

  • lholtzman on April 05, 2025

    A delicious pizza recipe. Incredibly easy and fast if you’ve prepared the dough.

  • SheilaS on February 28, 2025

    Nice pizza! I used half ricotta and half goat cheese and mixed them together before spreading on the dough. The asparagus I used were very skinny so I didn’t slice lengthwise but did cut into segments so I could distribute them evenly on the pizza. The olives in the salad seemed a curious choice but they added a nice salty punch.

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