This simple pizza features The Fawn, asparagus, shallots, a farm fresh egg and spring greens. It’s vegetarian, gluten free, and perfect for a quick weeknight meal or weekend lunch!

serves 2

What you’ll need:

• 1 cauliflower pizza crust

• Olive oil

• 1 big clove of garlic, pressed or minced

• about 5oz The Fawn, shredded

• 1 medium shallot, very thinly sliced into rounds

• 1/2 bunch fresh asparagus, washed and trimmed to fit your crust

  • Leftover pieces of asparagus can be thinly sliced into rounds and added on top of the pizza before baking

• 1 or 2 eggs

• Spring greens

• Flaky salt

Instructions:

1. Preheat your oven based on the temperature recommended on the pizza crust box or wrapping.

2. Place the crust on a baking sheet. Drizzle with olive oil and add garlic. Rub the olive oil and garlic into the crust with your hand.

3. Top the crust with The Fawn, the asparagus, and the sliced shallot. Finish by cracking the egg(s) into the middle of the pizza.

4. Place the pizza in the oven and bake for the amount of time recommended on the pizza crust box or wrapping.

5. While the pizza is baking, toss your spring greens with olive oil and flaky salt. Set aside.

6. Pull the pizza out of the oven once the crust is done. If more time is needed for the egg to be cooked to your liking, cover the edges of the crust with a tin foil collar before placing it back in the oven. This will prevent the crust from overcooking or burning.

7. Once the egg is done, remove the pizza from the oven and top with seasoned spring greens.