Serve with Creamy Tomato Soup.
Cooking Light APRIL 2013
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.
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