100 g Garlic scapes
10 g Mint, Fresh
3 Tbs Walnuts
1 Tbs Lemon Juice (Fresh)
½ tsp chili flakes
6 Tbsp Olive oil (Not Inc)
½ cup Cheese, Parmesan
100 g Asparagus
2 tsp instant yeast
1¾ cup All Purpose Heritage Flour
⅔ cup Water
1 tsp Honey
Heat up 1 TB of olive oil in a frying pan and fry up your garlic scapes till soft and aromatic. In a blender
through in your garlic scapes, fresh mint, lemon juice chili mix, walnuts and 1/4 cup of olive oil. Blitz
till smooth and (OPTIONAL) add your parmesan and a crack of black pepper. If you don't add parmesan add large
pinch of salt. This is your beautiful pesto. Treat it with care.
Slice your onion in thin slices. Heat up 1TB of olive oil in a large pan over medium heat. Fry up onions
slowly and stirring every so often. Season with salt and pepper. Cook till golden and caramelized. Set aside.
Cut your asparagus into thin angled slices. Heat up 1TB of olive oil and cook your asparagus for 3-5 minutes
till a bit soft.
Your pizza dough should now be ready to prep. Spread your pesto out over top, and sprinkle your caramelized
onions and asparagus over top. Add some shredded mozzarella or torn burrata cheese if you're feeling dairytastic.
Cook for 15 minutes or until crust in crispy. Add a crack of black pepper and let cool for 5 minutes before