This springtime pie taps into some of the season's superior produce for a vibrant, fresh take on pizza.

Jamie Vespa, MS, RD
This Story Originally Appeared On cookinglight.com

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Recipe Summary test

active:
15 mins
total:
25 mins
Yield:
Serves 4 (serving size: 2 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a pizza stone or baking sheet in oven. Preheat oven to 500°F. (Do not remove pizza stone while oven preheats.)

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  • Roll dough into a 13-inch circle on a large piece of parchment paper; pierce well with a fork. Place dough (on paper) on preheated stone. Bake at 500°F for 4 minutes.

  • Bring 8 cups water to a boil in a large saucepan. Add asparagus and peas; cook 2 minutes. Drain, and plunge into ice water; drain. Pat dry.

  • Combine ricotta, milk, and garlic in a small bowl. Spread mixture over dough, leaving a 1/2-inch border.

  • Top pizza with mozzarella, asparagus, and peas. Bake at 500°F for 10 minutes.

  • Toss zucchini with lemon juice and salt. Top pizza with zucchini mixture, lemon rind, basil, and black pepper. Cut into 8 slices.

Nutrition Facts

317 calories; fat 10.4g; saturated fat 4.5g; mono fat 3.9g; poly fat 1g; protein 17g; carbohydrates 44g; fiber 4g; cholesterol 31mg; iron 1mg; sodium 689mg; calcium 256mg; sugars 5g.
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