Who says pizza has to be a heavy dish loaded with tomato sauce, a thick layer of mozzarella cheese, and various meat toppings? Warm spring weather is actually the perfect time to make pizza that is loaded with fresh vegetables.
Pizza dough—whether you make your own or buy—or opt for a white, whole wheat or even cauliflower crust, is a great vehicle for as many different toppings as your imagination can conjure up. Let a trip to your local farmer's market dictate the toppings when you see what is available in season—that way you will be getting the freshest possible produce.
Of course, it wouldn't be pizza (or nearly as delicious) without lots of glorious cheese. But instead of the standard mozzarella or red sauce, try mixing it up with a layer of fresh goat cheese. The goat cheese is softened and mixed with seasonings before being spread out on the dough. Add a layer of nutty fontina and a bit of salty Parmesan or pecorino Romano. Then, when the pizza has cooked, top it with some fresh crisp greens for the perfect bite.
- 1 (10- to 12-ounce) ball pizza dough (homemade or store-bought)
- 4 ounces goat cheese (room temperature)
- 1 tablespoon olive oil
- 1 tablespoon milk, half and half, or cream
- 1/4 teaspoon dried oregano
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 cup shredded fontina cheese
- 1 cup asparagus spears (diced)
- 1 cup peas
- 2 tablespoons Parmesan cheese (freshly grated)
- 1/2 cup pea shoots or other spring microgreens
- Optional: pinch of crushed red pepper flakes
Gather the ingredients. Preheat the oven to 500 F.
On a floured surface, roll out the pizza dough to about a 12-inch round. You can also stretch it using your hands into a circle or any other shape you like.
Once rolled out, transfer the dough to a baking sheet or a pizza stone if you have one.
In a small bowl, combine the goat cheese, olive oil, milk or cream, dried oregano, salt and ground black pepper. Mix until all the ingredients are thoroughly combined, then spread the goat cheese mixture on the rolled out pizza crust.
Trim off the woody ends of your asparagus before dicing. Spread the diced asparagus and fresh peas out over the goat cheese. Top with the shredded fontina cheese before placing in the oven.
Reduce the oven temperature to 475 F and bake for approximately 12 minutes or until the edges of the crust are lightly golden brown and the fontina cheese has melted. Top with the Parmesan cheese, pea shoots or your favorite springtime microgreens, and a sprinkling of the crushed red pepper flakes, if using.