Rating: 3.5 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 1

Serve with Creamy Tomato Soup.

Ann Taylor Pittman
Recipe by Cooking Light April 2013

Gallery

Credit: Francesco Tonelli; Styling: Tiziana Agnello

Recipe Summary

hands-on:
20 mins
total:
30 mins
Yield:
Serves 4 (serving size: 2 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • Place dough in a microwave-safe bowl coated with cooking spray. Cover and microwave at MEDIUM (50% power) 45 seconds. Let stand 5 minutes.

  • 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.

  • 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.

Nutrition Facts

372 calories; fat 9.9g; saturated fat 3.4g; mono fat 4.4g; poly fat 0.9g; protein 16.6g; carbohydrates 52.8g; fiber 10.1g; cholesterol 17mg; iron 3.3mg; sodium 658mg; calcium 221mg.
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