BrokeAss Gourmet

BrokeAss Gourmet

Herb Pesto Pizza with Shaved Asparagus and Fresh Eggs

  • Prep Time 0:25
  • Cook Time 0:12
  • Estimated Cost $13.50

So basically, I went to the farmers market and then turned my purchases into a pizza. The herbs, garlic, cheese, vegetables and eggs are all locally-grown and fresh. If you’re avoiding dairy, the cheese can easily be omitted—it’ll be just as delicious.


  • flour for dusting and rolling Pantry
  • 1/2 recipe pizza dough $1.50 for a whole recipe
  • 1 handful cilantro $1 for a bunch
  • 1 handful flat-leaf parsley $1 for a bunch
  • 3 tbsp olive oil Pantry
  • 2 cloves garlic, peeled Pantry
  • 1/8 cup raw almonds $2
  • salt and pepper to taste Pantry
  • 1/2 cup grated white cheddar or mozzarella cheese $3 for 8 oz.
  • 6 stalks asparagus $3 for a bunch
  • 1 tomato, thinly sliced $0.50
  • 2-3 eggs $1.50 for 6

Recipe Serves 2-3


  1. Preheat oven 475 degrees F. Lightly dust a baking sheet or pizza pan with flour and set aside.
  2. Place herbs, olive oil, garlic and almonds in a food processor or blender and puree into a slightly chunky pesto. Season with salt and pepper to taste.
  3. To shave the asparagus, lay a stalk on a cutting board and carefully run a vegetable peeler over the length of the vegetable, creating a thin strip. Continue until all that is left is as thin strip of asparagus and repeat with remaining asparagus. Set with other pizza ingredients.
  4. On a lightly floured surface, use a rolling pin to roll pizza out into a 12" circle. Transfer to prepared baking sheet.
  5. Spread pesto over base of dough, leaving a 1" border. Sprinkle with cheese. Crack eggs over cheese. Top with shaved asparagus and tomato slices. Bake for 10-12 minutes or until crust is crisp and browned on the edges.
  6. Sprinkle with red chili flakes, if desired.

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