Melty, mouthwatering Forager Project mozzarella 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 Mozzarella 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 Mozzarella 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.


Send me fresh recipes

  • This field is for validation purposes and should be left unchanged.

Forager Project recipe we recommend

Breaded Mushrooms with Chive Sour Cream Dipping Sauce

These crispy breaded mushrooms are baked (making them secretly healthier) and well paired with chive sour cream dipping sauce. A...
Read More

Baked Cinnamon Sugar Apples

These 6-ingredient baked cinnamon sugar apples are so easy to make! Fill them with vanilla yogurt and granola for the...
Read More

Garlic & Herb Dinner Rolls

These fluffy and pillowy garlic & herb dinner rolls are so quick and easy to make! Naturally dairy-free and vegan,...
Read More

Beet Pasta

This creamy, vibrant, and completely vegan pasta is a great way to brighten up your dinner and sneak some veggies...
Read More

Chocolate Overnight Oats with Magic Shell Topping

These 6-ingredient overnight oats are packed with protein and topped with a chocolate magic shell for a truly delicious breakfast...
Read More

Pumpkin Snickerdoodles

Fun, and colorful, these wonderfully soft and chewy pumpkin snickerdoodles give traditional sugar cookies a festive fall flavor. These cookies...
Read More

Easy Vegan Shepherd’s Pie

Warm up your night with the savory and satisfying flavors of Shepherd's Pie. A hearty mix of potatoes and lentils...
Read More

Carrot-Zucchini Parmesan Fritters

These crispy carrot-zucchini parmesan fritters are great on their own or on top a bowl of rice or salad. Garnish...
Read More

Vegan Pumpkin Pie Bars

The best of pumpkin pie in bar form, these super easy gluten-free and vegan pumpkin pie bars are full of...
Read More

Vegan Pumpkin Chocolate Chip Muffins

Pumpkin and chocolate are the perfect flavor combination to celebrate fall. These muffins are great as an on-the-go healthy breakfast...
Read More

You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.


Find Forager Project near