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.