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Photo: Francesco Tonelli; Styling: Tiziana Agnello Photo by: Photo: Francesco Tonelli; Styling: Tiziana Agnello

Spring Vegetable Pizza with Gremolata

Serve with Creamy Tomato Soup.

Cooking Light APRIL 2013

  • Yield: Serves 4 (serving size: 2 wedges)
  • Hands-on:20 Minutes
  • Total:30 Minutes

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
  • Creamy Tomato Soup

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.

Nutritional Information

Amount per serving
  • Calories: 372
  • Fat: 9.9g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 16.6g
  • Carbohydrate: 52.8g
  • Fiber: 10.1g
  • Cholesterol: 17mg
  • Iron: 3.3mg
  • Sodium: 658mg
  • Calcium: 221mg
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Spring Vegetable Pizza with Gremolata recipe

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