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Vegan Asparagus Ricotta Flatbread Pizza on a baking sheet

Vegan Asparagus Ricotta Flatbread Pizza

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 35 Minutes
  • Cook Time: 20-22 Minutes
  • Total Time: 55 Minutes
  • Yield: 6 Flatbread Pizzas 1x
  • Category: Dinner, Lunch
  • Method: Oven
  • Diet: Vegan

Description

This Vegan Asparagus Ricotta Flatbread Pizza shines as a bright Spring starter or light lunch, blending seasonal greens with creamy dairy-free richness.

Ingredients

Scale

Base Topping Ingredients:

  • Vegan Ricotta

Flatbread Pizza Crust Ingredients:

Dressing Topping Ingredients:

  • 1 Tablespoon lemon juice
  • 1 teaspoon tahini
  • ½ pure maple syrup (+/-)
  • 1 teaspoon nutritional yeast
  • 1/8 teaspoon Dijon mustard *
  • 1/8 teaspoon garlic powder
  • Pinch to ¼ teaspoon sea salt (+/-) *
  • Pinch black pepper

Other Topping Ingredients:

  • 8 to 12 thick asparagus stalks, shaved/ribboned *
  • Handful baby arugula *
  • 2 Tablespoons frozen baby peas, thawed (+/-) *
  • Pinch to ½ teaspoon dried mint (+/-) *

Instructions

  1. Prepare the Vegan Ricotta as indicated in the Vegan Ricotta Instruction and refrigerate until ready to serve.
  2. Flatbread Pizza Crust Instructions: Prepare the Basic Quinoa Flatbread as indicated in the Basic Quinoa Flatbread recipe instructions, except substitute the plant milk for water (equal amount). Pour the quinoa batter into 6 spots on a parchment covered 14 x 20 baking sheet (or two regular sized baking sheets). Gently spread each of the 6 batters into a 4-inch rounds. Follow all other instructions, bake for 15 minutes, then flip and bake for an additional 5 to 7 minutes. Make sure when spreading out the quinoa batter to avoid having any thin spots. After baking, set aside to cool.
  3. In the meantime, make the Prepare the Dressing by adding all the Dressing Ingredients into a small bowl and whisking until well combined. Refrigerate until ready to use.
  4. First snap the asparagus by holding both ends of the asparagus in your hands and bending until it snaps in half. Then discard the woody bottom end. The woody bottom end is very unpleasant and typically inedible. The asparagus will automatically snap where the asparagus divides the tender end from the woody end. Now shave the asparagus by holding the asparagus by the head and running the sharp vegetable peeler along the stalk from underneath the head to the end. Do several passes, then flip over to do the other side and repeat until you can no longer make ribbons. You will average approximately 3 to 5 passes on each side. You will not use the heads of the asparagus. Save them to steam or use in a soup or other dish.
  5. Place the shaved asparagus, baby arugula, and thawed baby peas in a bowl, pour the dressing over top and toss well until everything is coated in the dressing.
  6. To assemble, place a quinoa flatbread (or other flatbread/lavish) on a plate, place a nice dollop of Vegan Ricotta over top and spread it out, then place the shaved asparagus/arugula salad over top and give a generous sprinkle of dried mint (or fresh mint) over top. Serve and enjoy!

Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings:  Makes 6 small flatbreads

Find it online: https://monkeyandmekitchenadventures.com/vegan-asparagus-ricotta-flatbread-pizza/