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July 5, 2016

Asparagus and Wheatgrass Pesto Pizza

InSpiral Cafe, London/www.inspiral.co

  • InSpiral Cafe London


1 gluten-free pizza base
basil and wheatgrass pesto (enough to layer on base)
300g asparagus, trimmed & cut in half
half a red onion, chopped
2 cups rocket leaves


1. Preheat the oven to 450ºF (232ºC).

2. Place the pizza base onto a baking tray. Spread the basil & wheatgrass pesto evenly onto the base.

3. Distribute asparagus & red onion evenly over the pizza base.

4. Place pizza in the oven and bake for 8 to 10 minutes, or until crust is golden and asparagus is lightly browned. Remove pizza from oven.

5. Sprinkle the rocket evenly and lightly over the pizza. Enjoy!

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