Spring Inspired Pizza

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.

Categories: Food & Wine | Recipes

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