Skip the supreme pizza and opt for this lighter version of everyone’s favorite food—featuring microgreens, asparagus and peas!

Spring Inspired Pizza

Recipe adapted from Half Baked Harvest

Ingredients:

Pizza:

  • 1/2 pound homemade or store-bought pizza dough
  • 1 small bunch asparagus, ribboned with a vegetable peeler
  • 1 cup fresh or frozen peas
  • 8 ounces fresh mozzarella cheese
  • 6 ounces thinly sliced prosciutto
  • 1 handful of microgreens
  • 1 tablespoon chopped fresh chives
  • Crushed red pepper flakes, for sprinkling

Lemon Roasted Garlic Vinaigrette:

  • 1/3 cup olive oil
  • Juice + zest of 2 lemons
  • 1/4 cup fresh basil
  • 1 head of roasted garlic
  • 1 teaspoon kosher salt and pepper

Directions:

Vinaigrette:

Combine all ingredients in a blender and pulse until combined. Taste and adjust salt and pepper if needed.

Pizza:

Preheat the oven to 450 degrees F. Flour a large baking sheet.

On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet. Spread the dough with a couple spoonfuls of vinaigrette and top with the fresh mozzarella, asparagus and peas. Drizzle lightly with olive oil, salt and pepper.

Transfer the pizza to the oven and bake for 8-10 minutes or until the crust is golden and the veggies lightly charred. Remove from the oven and top with prosciutto. Let the pizza sit 5 minutes and allow the burrata to melt. Top with microgreens, chives and crushed red pepper. Serve with the remaining vinaigrette and a bottle of Bonterra Sauvignon Blanc.

 

 

Categories: Food & Wine | Recipes

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