I adapted this recipe from Leslie Durso's Springtime Asparagus Tart Recipe, making a couple of small changes and one big one: using pizza crust instead of tart pastry. I could not find vegan pastry dough at Whole Foods so I went with their fresh organic pizza dough, but apparently Pepperidge Farm makes some, so when I find it, I'll try that too!
1 bag organic fresh pizza dough
1 1/2 cups vegan bechamel sauce (recipe follows)
1 bunch asparagus spears
S + P to taste
Nutritional yeast to taste
Any other veggies you'd like to add. I used some grape tomatoes, halved. Onions would be great too!
Preheat your oven to 400 degrees.
On a floured surface, lay out the dough and knead or roll or toss in the air (I don't do this...it would be bad) until it looks like a big, round pizza pie.
Place the dough on a lightly greased pizza pan or cookie sheet. Just like a regular pizza, pull the dough out from the center to create the crust, or frame, if you will. Using a fork, pierce the dough in the center of the dough to prevent bubbles. Bake for 10 minutes, or until golden.
While the dough is baking, make your bechamel sauce. You'll need:
3 TBSP Earth Balance or another non-dairy butter
2 TBSP All purpose flour or whatever flour you like best. Chickpea would be yummy I think since it has an eggy flavor.
2 C Plain almond milk
1 tsp Nutritional yeast (or to taste)
Pinch of sea salt
Dash of nutmeg
2 C Plain almond milk
1 tsp Nutritional yeast (or to taste)
Pinch of sea salt
Dash of nutmeg
In a medium saucepan, melt the "butter" over medium-low, add flour and stir until smooth. Over medium heat, continue to stir until it turns a gold-y color (about 5 minutes).
Meanwhile in another saucepan, bring the milk to a boil and remove from heat. Once the butter/flour mixture is the right color, start stirring in the milk 1/2-1 cup at a time until smooth. Be careful, it's HOT! Stir in nutritional yeast. Bring to a boil and continue stirring for 8-10 minutes. Add salt and nutmeg at the end and whisk in. Remove from heat.
Remove the pizza dough from the oven and pour bechamel sauce in the center, spreading out to the edges. Lay the asparagus (trimmed to fit) as well as any other veggies you'd like on top and add some salt and pepper. Bake for 12-15 minutes or until asparagus is tender. Sprinkle with crushed red peppers and nootch (optional). Serve warm.
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