Photo: Francesco Tonelli; Styling: Tiziana Agnello
Hands-on Time
20 Mins
Total Time
30 Mins
Serves 4 (serving size: 2 wedges)

Serve with Creamy Tomato Soup.

How to Make It

Step 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).

Step 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.

Step 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.

Step 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.

Ratings & Reviews

ClassyCook's Review

June 03, 2016
 I made a few modifications to this recipe and it turned out quite well. I added an extra clove of garlic, used mozzarella instead of ricotta, and used cipollini onions instead of fennel. As recommended, I served it with a creamy tomato soup. Overall, this is one of the best Cooking Light pizza recipes I've tried. 

lkp5yc's Review

July 17, 2013

AnnSowd's Review

April 14, 2013
My husband and I actually liked this pizza a lot! I would cut the asparagus into 1" pieces. They were too large and difficult to eat. But I think overall this pizza had a great spring veggie taste.

mandofan's Review

March 27, 2013
It's not terrible, just a touch bland, and the gremolata didn't do much for it IMO. I didn't hate it, but I won't make it again.