Spring Salad Pizza

Spring Salad Pizza

This recipe is from Cooking Light Magazine. 

I made this for lunch last weekend and it was the

perfect spring lunch. These vegetables are in peak season

and make a beautiful pizza. 

Ingredients

Store bought fresh pizza dough

1 cup asparagus-diced into 1 to 2 inch long pieces

1 cup sugar snap peas-cut in half

2/3 cup ricotta cheese

2 Tbsp milk

1 garlic clove-minced

3 oz mozzarella-shredded

1 small zucchini-shaved thinly with a vegetable peelers

1 tsp fresh lemon juice

Salt & Pepper

Zest of 1 lemon

1/4 cup fresh basil-chopped

Directions

Place pizza stone or baking sheet in the oven and preheat to 500 degrees. Roll the dough out to about 13 inches. Pierce the dough all over with a fork. Place the dough on the preheated stone. Bake at 500 degrees for 4 minutes. 

Meanwhile bring a large pot of water to a boil. Add the asparagus and peas and cook for 2 minutes. Drain and rinse with cold water to stop the cooking and let drain completely over the sink, pat dry if needed. In a medium bowl combine the ricotta, milk and garlic. Spread the mixture over the dough leaving a 1/2 inch border. Top the pizza with mozzarella, asparagus and peas. Bake at 500 degrees for 10 minutes. While the pizza bakes, combine the zucchini with lemon juice and salt and pepper. Remove the pizza from the oven and top with zucchini mixture, lemon zest, basil and black pepper. Cut into sliced and serve!