WHOA. It’s been a long time since I’ve posted a new recipe over here! Life update: the COOKBOOK IS FINISHED! Well, the big parts are at least. I finally turned in the manuscript last month and just finished up the photos last week with the amazing Allie Lehman of the Wonder Jam! It has been an exhausting last few months, but some of the most fun and challenging of my life. I cannot wait to share it all with you guys! All of the recipes are made from real foods, are gluten-free and paleo-friendly, and can be made in FIVE steps or less. Because, as I always try to show here, eating well doesn’t have to be difficult! Be on the lookout soon for a photo-shoot recap and pre-order info!
Okay, so onto today’s recipe. A month or so ago I teamed up with Hatchery and Self Magazine to create this AH-MAZING pizza recipe using the marketplace items handpicked by Self for a bundle they put together using Hatchery’s selection of super unique artisan ingredients. I used the olive oil, romesco sauce, and garlic seasoning from the bundle to make this delish pizza that is perfect for summer parties and get-togethers! The light romesco sauce, asparagus, and goat cheese just make the best combo (and a little white wine to go with it doesn’t hurt, either). I can’t wait to make this pizza ALL. SUMMER. LONG, you guys.
What are your favorite pizza combos???
P.S. Last week, I shared a day-in-the-life post with Mind Body Green about some of my usual eats. Check it out here!