Green BBQ pizza with asparagus ricotta and leeks

Name: Green BBQ pizza with asparagus ricotta and leeks
Prep time: 30 min
Cook time: 15 min
Yield: 6
Cuisine: Plats principaux
Ingredients: 454 g (1 lb) pizza dough (store-bought); 5 asparagus spears, peeled and ribboned; Quarter of a zucchini, peeled and ribboned; 1/3 package of 250 g (1 1/2 cups) of Les Cultures de chez nous sliced leeks; 60 ml (1/4 cup) of frozen peas, thawed; Pinch salt and black pepper; 45 ml (3 tablespoons) olive oil; 225 g of fresh asparagus, blanched; 225 g of firm tofu; 60 ml (1/4 cup) of water; 1 green onion, chopped; 30 ml (2 tablespoons) of basil pesto; Juice of 1/2 freshly squeezed lemon; 5 ml (1 teaspoon) of Italian seasoning; 5 ml (1 teaspoon) of garlic powder; 5 ml (1 teaspoon) of onion powder; 2.5 ml (1/2 teaspoon) of salt and black pepper

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Author: Sara Girard – Ma cuisine de tous les jours

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Preparation 15

Baking 15

Portions 6

Freezing No

Budget

Ingredients Preparation

Ingredients

454 g (1 lb) pizza dough (store-bought)
5 asparagus spears, peeled and ribboned
Quarter of a zucchini, peeled and ribboned
1/3 package of 250 g (1 1/2 cups) of Les Cultures de chez nous sliced leeks
60 ml (1/4 cup) of frozen peas, thawed
Pinch salt and black pepper
45 ml (3 tablespoons) olive oil

For the asparagus ricotta:

225 g of fresh asparagus, blanched
225 g of firm tofu
60 ml (1/4 cup) of water
1 green onion, chopped
30 ml (2 tablespoons) of basil pesto
Juice of 1/2 freshly squeezed lemon
5 ml (1 teaspoon) of Italian seasoning
5 ml (1 teaspoon) of garlic powder
5 ml (1 teaspoon) of onion powder
2.5 ml (1/2 teaspoon) of salt and black pepper

Preparation

Side-by-side mode

Cut up all the vegetables for the pizza topping (asparagus and zucchini), then preheat the BBQ to 450°F (230°C), making sure to oil the grill well.
Roll out the dough lightly floured, and place it on the oiled BBQ grill. Close the BBQ and cook for 2 minutes.
Remove pizza dough from BBQ, turn it over, and top it with asparagus ricotta and chopped vegetables. Season with salt and pepper and drizzle with olive oil.
Return the pizza to the BBQ grill and cook for 8 to 10 minutes (keeping the BBQ closed) or until the vegetables are al dente.
To serve, top the pizza with arugula and chopped basil leaves and sprinkle with nutritional yeast. Cut into 6 portions and serve immediately.

For the asparagus ricotta:

In a saucepan of boiling salted water, blanch the asparagus for 2 to 3 minutes. Drain.
In a food processor, add the tofu, chopped green onion, water and blanched asparagus. Pulse a few times, then add remaining ingredients. Pulse until smooth. Set aside.