BY BRITTANY CLINE

If you are looking for a fresh, new spring/summer dinner idea, try making my own recipe for Spring Vegetable Pizza, inspired by a recipe from myrecipes.com !

Ingredients

• 12 ounces of refrigerated fresh pizza dough
• Cooking spray
• 1 tablespoon of olive oil
• ½ cup of frozen green peas
• 1 ½ cups of pieces of asparagus, cut in half lengthwise
• 2/3 cup of ricotta cheese
• A dash of freshly ground black pepper
• 5 ounces of pecorino Romano cheese, grated
• ½ cup of mozzarella cheese
• 2 tablespoons of chopped parsley
• 1 large garlic clove, minced
• 2/3 cup of sun-dried tomato sauce

Procedure

• Place a heavy baking sheet in oven and preheat to 500 degrees
• Put the dough in a microwave-safe bowl with cooking spray
• Cover and microwave at medium speed for 45 seconds. Let stand for five minutes
• Add oil and coat the bottom of the pan
• Rinse peas in cold water to thaw; drain
• Add the peas, asparagus and sliced garlic to the pan; sauté for two minutes
• Roll the dough into a 14-inch square on a lightly floured surface; pierce surface with a fork
• Carefully remove baking sheet form oven
• Arrange dough on sheet. Spread the sun-dried tomato sauce over dough
• Combine the ricotta , pepper, and pecorino Romano cheese and layer evenly over pizza
• Spread evenly over the pizza, leaving a ½ inch border
• Bake for five minutes and carefully remove the sheet from the oven
• Top the pizza with the pea and asparagus mixture
• Bake again for five minutes or until the crust is browned and crisp
• Remove from the oven
• Add parsley on top; cut into eight wedges
• Enjoy!

My Thoughts:

I thought the pizza came out really well and had incredible flavor! The only thing that was a little bit of an issue was the dough was a bit undercooked. It may have been caused by the asparagus, but overall, it was still really good.

My Suggestions: Bake for an extra 5 minutes for a total of 15 minutes cooking time.