May is National Asparagus Month

by Sue Taggart

If asparagus isn’t one of your favorite veggies, maybe we can change your mind with this amazing Garden Greens Pizza recipe! It is sooo good and we have a really quick “cheat” version if you don’t have time to start from scratch!

Garden Greens Pizza

Simple to make and looks very impressive!

Makes 2 servings
8 oz fresh deli whole wheat pizza dough
8 cups water
1 cup medium-thick asparagus spears
¾ cup sugar snap peas
¾ cup part-skim ricotta cheese
1 garlic clove, grated
4oz thinly sliced mozzarella cheese
1 small zucchini, shaved lengthwise into thin slices
1 tsp fresh lemon juice
¼ tsp kosher salt
½ tsp grated lemon rind
¼ tsp fresh black pepper
¼ cup torn fresh basil

Place a pizza stone or baking sheet in ovev and preheat the oven to 500 degrees.

Roll dough into a 10” circle on a large piece of parchment paper; pierce well with a fork. Place dough on paper (on preheated stone or baking sheet).
Bake at 500 degrees for 4 minutes

Bring the water to a boil in a large saucepan. Add asparagus and peas, cook for 3 minutes. Drain and plunge into ice water, drain and pat dry.

Combine ricotta and garlic in a small bowl and spread over dough leaving a ½” border. Top with mozzarella, asparagus and peas. Bake at 500 degrees for 12 minutes.

Toss zucchini with lemon juice, lemon rind, salt and pepper. Top pizza with zucchini mixture and torn basil. Slice and enjoy!!!

Cheat Version:
We used a Greenway Natural Four Cheese Pizza.
We topped it with the garlic and mozzarella (sorry but it needed more cheese), blanched asparagus, sugar snaps and baked it at 500 degrees for 12 minutes and then followed the recipe above for the zucchini topping. Yummy!!

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