With the warmer weather starting to roll in, I decided to bring back one of my favorite recipes from our Spring 2017 Purely Magazine Issue. This gluten free and vegan pizza is made with shaved asparagus, zucchini, ricotta, pesto and chili oil.


gluten-free, vegan



Cappello's Naked Pizza Crust

1/2 cup Artichoke Pistachio Pesto

1 cup shaved asparagus

1 cup shaved zucchini

Kite Hill Ricotta (dairy-free)

3 garlic cloves, minced

2 tsp chili flakes, soaked in 2 tbsp of olive oil sea salt  



1/4 cup unsalted pistachios

2 cloves garlic

1 cup basil

1 cup artichoke hearts (canned, rinsed and drained)

Juice of half a lemon

1/4 cup of olive oil

Himalayan sea salt, to taste  



To make the pesto, combine ingredients in a food processor and pulse until almost smooth, with some chunks for texture. Add sea salt to taste. To make the pizza, preheat oven to 425°F. Lay pizza crust on a clean surface. Spread pesto on a base of pizza. Evenly distribute asparagus and zucchini. Sprinkle with ricotta and garlic. Drizzle chili oil and top with a dash of sea salt.