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Asparagus, Wild Leek and Arugula Micro Greens Pizza

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

This recipe features local produce from 9 Bean Rows Farm, Spring Hollow Farm and locally produced products from Dennett’s Gluten Free, Food for Thought and Farm Country Cheese House.

Get more on cooking and eating locally in Kristin’s blog The Intentional Minimalist.

This recipe is also featured in the article Summertime Pizza By Northern Michigan’s Intentional Minimalist.


  • 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.