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!