Spring Vegetable Pizza with Gremolata

Photo: Francesco Tonelli; Styling: Tiziana Agnello
Serve with Creamy Tomato Soup.

Yield:

Serves 4 (serving size: 2 wedges)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 30 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Ann Taylor Pittman,

April 2013