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Spring Pizza

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  • Author: Kara Lydon
  • Total Time: 26 minutes
  • Yield: 8 slices 1x
  • Diet: Vegetarian

Description

Ready in less than 30 minutes, this spring pizza uses a pesto base and is topped with seasonal vegetables like asparagus, mushrooms, peas, and artichokes, and rich mozzarella.

Ingredients

Scale
  • 1 lb store-bought pizza dough
  • 1 tablespoon olive oil
  • 3/4 cup cut asparagus (cut into 1-inch pieces)
  • 3/4 cup sliced cremini mushrooms
  • 1/4 cup peas (I used frozen)
  • Salt and pepper
  • 1 clove garlic, minced
  • 1/2 cup artichoke hearts, chopped
  • 1/2 cup pesto
  • 1 1/2 cups shredded mozzarella
  • Optional: red pepper flakes and/or grated parmesan cheese for topping

Instructions

  1. Let pizza dough sit out at room temperature for at least 30 minutes before using.
  2. With pizza stone inside oven, preheat to 475 degrees F. Place parchment paper on pizza peel or back of a baking sheet.
  3. In a large pan, heat olive oil over medium-low. Add asparagus, mushrooms and peas, and sauté, stirring occasionally, until mushrooms are browned and asparagus is slightly tender, about 5-7 minutes. Season vegetables with salt and pepper. Add garlic and cook until fragrant, about 1 minute.
  4. Roll dough out on floured surface until it is 1/4 inch thick. Place dough on parchment-lined pizza peel or back of a baking sheet.
  5. Spread pesto all over dough, leaving 1/2-inch around perimeter.
  6. Sprinkle cheese evenly over pesto. Top with vegetable mixture and artichoke hearts.
  7. Using a pizza peel (or baking sheet), slide your pizza onto the pizza stone. Bake for 7 minutes, remove parchment paper, and rotate pizza. Bake until cheese is bubbling and crust is golden-brow, about another 3 minutes.
  8. Let pizza cool slightly before serving. Top with red pepper flakes and/or grated parmesan as desired!

Notes

  1. I like to add the vegetables on top of the cheese so that they aren’t covered and you can see their colors and textures on the pizza!
  2. This recipe makes one large pizza or you can cut the dough in half and make two smaller (10-inch) pizzas.
  3. Store-bought pesto is perfect for this recipe and a great time-saver. If your grocery store sells fresh basil pesto, that will give the pizza an extra flavor oomph!
  4. If you don’t have a pizza stone, you can also bake your pizza on a baking sheet!
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Category: Pizza
  • Method: Oven
  • Cuisine: American

Find it online: https://karalydon.com/recipes/spring-pizza/