California Avocado Pesto Pizza

California Avocado Pesto 

1. Add half of the olive oil and all remaining ingredients into a food processor. Pulse until smooth, adding the remaining olive oil in small increments until you reach your desired consistency. Taste and adjust seasonings, adding more salt if necessary.

California Avocado Pesto Pizza

1. Preheat the oven to 400 F.
2. Roll out dough on a clean, lightly floured surface to about 14-in around. Transfer the rolled dough to a prepared baking sheet or pizza stone.
3. Evenly spread 3/4 of the California Avocado Pesto onto the dough, top evenly with the vegan mozzarella and 2/3 of the parmesan, half the zucchini, and all the asparagus.
4. Place the pizza in the oven and bake for 15 to 20 minutes, until the crust is a light golden-brown and the cheese is melty.
5. Top the pizza with the remaining parmesan and zucchini ribbons, broccoli microgreens and thinly sliced avocado.
6. Squeeze some fresh lemon onto the avocado, slice the pizza into even pieces and serve with the rest of the avocado pesto on the side.

Variations: Add additional seasonal vegetables as toppings for a heartier meal

Serving Suggestion: Pesto can be made ahead of time and chilled in the refrigerator up to 3 days before use.

Beverage Pairing: Pair with a citrusy iced tea for a light and satisfying meal.