NEW Honey Alternative Cashewmilk Yogurt

Melty, mouthwatering Forager Project Queso Fresco sits atop bright green kale and asparagus on this delicious pizza pie.



  • 1 ½ teaspoon active dry yeast (½ packet)
  • 1 ½ teaspoon granulated sugar
  • 1 cup luke warm water
  • 1 ½ teaspoons salt
  • 1 tablespoon olive oil
  • 2 ¾ cups of flour (340 grams), plus more for surface



  • 1 cup of asparagus cut into bite-sized pieces
  • 1 cup of kale destemmed and torn into bite-sized pieces
  • 1 shallot, thinly sliced
  • 1 cup Forager Project Queso Fresco shreds
  • Olive oil
  • Salt
  • Red chili flakes (optional)


  1. Make pizza dough by dissolving sugar, yeast, and salt into lukewarm water and olive oil in a large bowl. Add flour and knead the dough by hand or in a mixer until smooth, about 8-10 minutes. Place dough into a lightly oiled bowl and cover it with plastic wrap or a damp towel and leave it to rise for an hour and a half to two hours.  (You can also proof in the fridge overnight for pizza tomorrow).
  2. Preheat the oven to 500 degrees and place a cast iron or pizza stone into the oven.
  3. Punch down the dough and divide and shape into two balls. Stretch dough on a well-floured surface with a well-floured rolling pin and/or floured hands into a 12 inch round.
  4. Carefully place stretched dough into preheated cast iron or onto a pizza peel. Drizzle dough with olive oil and sprinkle with salt. Scatter kale, asparagus, shallots and Forager Project Queso Fresco shreds over the pizza. Finish with another generous drizzle of olive oil and sprinkling of salt.
  5. Gently transfer pizza onto pizza stone if using or place your cast iron into the oven and bake for 12-15 minutes until cheese is melted and crust is golden brown.
  6. Pull pizza from the oven, slice, and sprinkle with red chili flakes for some heat.
  7. Repeat to make the second pizza.


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