Kristin Celeste Shroeger
Northern Michigan Recipes: If there is a single bad thing one could even mention about pizza, it's the nutrition content. But if we lived in the land of consequence-less calories and rainbows and butterflies y'all know you'd be downing a deep dish morning and night.
Garlic-slathered dough topped with ooey gooey cheese and greasy meats for good measure? Um, they're practically lyrics to a Marvin Gaye song.
We all know that the harmonious world of skinny and scoffing exists only for a lucky few, but today, we inch closer to the dream. Local food blogger Kristin Celeste presents Asparagus, Wild Leek and Microgreen Pizza. Is it having your cake and eating it too? Meh. Let's say pie.
Gluten-free pizza crust mix
Local sharp cheddar cheese
Local white cheddar cheese
Farm fresh local asparagus
Farm fresh local wild leeks
Local wild leek marinara sauce
Chili pepper flakes
Farm fresh local arugula micro greens
Preheat oven to 350 degrees. Prepare and bake pizza crust.
Shred one cup sharp cheddar cheese, one cup white cheddar cheese and mix cheese together. Remove tough ends from asparagus spears and slice one half cup asparagus. Remove one quarter cup wild leek white leeks from greens and thinly slice leek whites. Chop one quarter cup wild leek greens.
Spread one half cup wild leek marinara sauce on baked pizza crust. Top pizza with half the shredded cheese. Sprinkle two teaspoons chili pepper flakes on cheese. Top the pizza with the sliced asparagus, sliced wild leek whites, wild leek greens and the remaining shredded cheese.
Bake pizza for ten minutes. Turn oven off and place pizza in warm oven for an additional five minutes. Remove pizza from oven and let set for a few minutes. Sprinkle pizza with a quarter cup arugula micro greens before serving.