Fennel and Gorgonzola Pizza


1-14" pizza crust using Namaste Foods Pizza Crust Mix or 1 package Namaste Artisan Pizza Crust Mix
(pre-baked for approx. 20 minutes. Flipping over halfway through.)
1 can low sodium white beans, undrained - 1 cup drained
1-2 cloves garlic
1/2 small lemon, zest and juice only
1/4 tsp. black pepper
1 small head fennel, sliced
1 small onion, sliced
1/2 lb. asparagus, sliced on the bias
2 Tbsp. olive oil
2 oz. gorgonzola, blue or goat cheese, crumbled


  1. Preheat oven to 450° F.
  2. Place fennel, onion and asparagus in bowl and toss with olive oil, salt and pepper to coat. Roast in oven for 15 minutes. Meanwhile place white beans, garlic, lemon juice and zest and black pepper in blender. Purée until smooth. When vegetables are done, spread 1 to 1-1/2 cups purée on top of pizza crust. Top with roasted veggies. Sprinkle with cheese and place back in oven for about 10 minutes. Slice and serve with additional lemon wedges if desired.


  • This makes a great brunch dish if made on a rectangular crust and cut into small squares. Garnish with leftover fennel fronds for a gourmet look!
  • This is a fabulous pizza even without cheese!