Garden Slice Pizza

It's St. Patrick's Day weekend and I just got home from the annual Clare Bed Race in Clare, MI. We got third place! We were celebrated by all! We were almost run out of town! I'd say it was a pretty successful weekend.

What better way to celebrate than by making a pizza with a lot of green stuff? Hooray for pizza day!

Ingredients:
Cornmeal pizza dough
2 cups pizza sauce
3/4 cup avocado spread (or just plain avocado mash)
1 cup broccoli
1 cup zucchini
1 cup asparagus
1/3 cup green onions
2 medium jalapenos
Assorted seasonings

Preheat oven to 425 degrees.















Roll out the pizza dough onto a stone or greased pan.















Spread the avocado bean spread on the flat dough, reaching about an inch from the edges.















Cut up all your vegetables -- broccoli florets, zucchini coins, diced asparagus, jalapeno slices and chopped green onions.















Add the larger vegetables (broccoli florets and zucchini) to the pizza. They should hold well in the avocado spread.















Sprinkle the asparagus all over, filling the holes between the zucchini and broccoli.















If you like a spicy pizza or want to add a little more flavor, now is the time to add whatever you would like. I am using nutritional yeast, which has a cheesy/nutty sort of flavor that goes nicely with green vegetables (especially squash, like zucchini). It's also chock full of vitamin B12.















Spoon, or just pour, the sauce over the vegetables. Make sure to cover them almost completely, so the sauce will soak through them while the pizza cooks.















Sprinkle the green onions and jalapenos on top.















Bake in the 425-degree oven for 25 minutes, or longer, depending on how you like your crust. Typically, when the edges start to brown, the pizza is done.















Grab a slice and chow down.















Variations:
Different vegetables or crusts can be use, of course, but be sure to take into consideration the cooking times for each.