ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spring Vegetable Pizza with Gremolata

Photo: Francesco Tonelli; Styling: Tiziana Agnello
Hands-on time 20 mins
Total time 30 mins
Yield Serves 4 (serving size: 2 wedges)
Serve with Creamy Tomato Soup.


  • 12 ounces refrigerated fresh pizza dough
  • Cooking spray
  • 1 large fennel bulb with stalks
  • 1 tablespoon olive oil
  • 1/2 cup frozen green peas
  • 1 1/2 cups (3-inch) pieces asparagus, cut in half lengthwise
  • 5 garlic cloves, thinly sliced
  • 2/3 cup part-skim ricotta cheese
  • 3 1/2 tablespoons 2% reduced-fat milk
  • 1/2 teaspoon freshly ground black pepper
  • 1.5 ounces pecorino Romano cheese, grated (about 1/3 cup)
  • 1/4 teaspoon kosher salt
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon grated lemon rind
  • 1 large garlic clove, minced
  • Creamy Tomato Soup

Nutrition Information

  • calories 372
  • fat 9.9 g
  • satfat 3.4 g
  • monofat 4.4 g
  • polyfat 0.9 g
  • protein 16.6 g
  • carbohydrate 52.8 g
  • fiber 10.1 g
  • cholesterol 17 mg
  • iron 3.3 mg
  • sodium 658 mg
  • calcium 221 mg

How to Make It

  1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).

  2. Place dough in a microwave-safe bowl coated with cooking spray. Cover and microwave at MEDIUM (50% power) 45 seconds. Let stand 5 minutes.

  3. Remove stalks from fennel bulb; reserve 1 tablespoon fronds. Cut bulb into thin slices. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Rinse peas in cold water to thaw; drain. Add peas, fennel bulb, asparagus, and sliced garlic to pan; sauté 2 minutes.

  4. Roll dough into a 14-inch circle on a lightly floured surface; pierce entire surface liberally with a fork. Carefully remove pizza stone from oven. Arrange dough on pizza stone. Combine ricotta, milk, pepper, and pecorino Romano cheese; spread evenly over pizza, leaving a 1/2-inch border. Bake at 500° for 5 minutes. Carefully remove pizza stone from oven. Top pizza with pea mixture. Bake at 500° for 5 minutes or until crust is browned and crisp. Remove from oven; sprinkle evenly with salt. Combine reserved fennel fronds, parsley, rind, and minced garlic; sprinkle over pizza. Cut into 8 wedges.