Who said eating your veggies had to be boring? Make this delicious Spring Harvest Pizza with fresh spring produce for a delicious, seasonal meal. Made with asparagus, mushrooms, and asparagus with 3 cheeses!
This recipe is obviously meant to be made in spring, but can be made anytime of year when you have fresh asparagus and mushrooms available! It's also inspired by my Spinach Artichoke Three Cheese Pizza, another delicious white pie.
Ingredients
- Pizza dough
- Ricotta
- Mozzarella
- Parmesan
- Asparagus
- Mushrooms
- Jarred artichoke hearts
- Shallot
- Garlic
- Olive oil
- Salt
- Pepper
- Dried basil
- Dried oregano
See recipe card for quantities.
Instructions
- Step 1: Preheat oven according to the instructions on your pizza dough package. Roll out pizza dough to your desired thickness. Then, spread ricotta mixture over dough leaving space around the edges for the crust. Top with half of the mozzarella and parmesan.
- Step 2: Toss the vegetables with olive oil, then spread onto the pizza, leaving a little bit to sprinkle on top in the next step.
- Step 3: Evenly distribute the rest of the mozzarella and parmesan on the pizza. Then top with remaining vegetable mixture.
- Step 4: Cook in either a pizza oven or conventional oven. In a conventional oven, follow the instructions on the pizza dough package for length of cooking.
Hint: I leave a little bit of veggies to the side to add after the last layer of cheese to make it prettier AND so you can see what's in the pizza!
Substitutions
- Gluten free - use your favorite gluten free pizza dough to make this recipe gluten free
Variations
- Meat - this is a vegetarian recipe, but if you prefer to add some meat I recommend diced pancetta
Related
Looking for other recipes like this? Try these:
Spring Harvest Pizza
This vegetarian white pizza is made with (you guessed it) Spring produce: asparagus, mushroom, and artichoke. Made with an herby ricotta base and topped with melty mozzarella and Parmesan.
Ingredients
- 8 oz pizza dough
- ⅔ cup ricotta
- 2 garlic cloves minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- 6-8 oz mozzarella cheese grated; the amount depends on how much surface area you have once your dough is rolled out
- 1 oz Parmesan grated
- 4-6 asparagus cut vertically into thin slices (when I have thin asparagus I just cut them in half, with thick I cut them into 4ths)
- 4 mushrooms halved, sliced
- 4 jarred, marinated artichoke hearts diced
- ½ shallot thinly sliced
- olive oil
Instructions
- Preheat oven according to your pizza dough package instructions.
- In a small bowl, mix together the ricotta, garlic, salt, pepper, basil, and oregano.
- Roll out room temperature pizza dough on a lightly floured surface to desired thickness.
- Transfer dough to a lightly floured pizza peel or parchment paper covered baking pan.
- Spread ricotta mixture evenly onto dough, leaving about ¼" crust around the edges. You made not need the whole mixture.
- Sprinkle half of the mozzarella and parmesan onto the pizza.
- In a medium bowl, mix together the asparagus, mushrooms, and shallots and lightly drizzle with olive oil. Toss to coat.
- Add about ¾ of the vegetable mixture onto the pizza. Then, add the artichoke.
- Top the pizza with the rest of the mozzarella and parmesan, then top with the rest of the vegetable mixture.
- Bake according to pizza dough package directions.
Tried this recipe?Let us know how it was!
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