Spring Vegetable Pizza with Gremolata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve with Creamy Tomato Soup. Ingredients:
12 ounces refrigerated fresh pizza dough |
cooking spray |
1 large fennel bulb with stalks |
1 tablespoon olive oil |
1/2 cup frozen green peas |
1 1/2 cups (3-inch) pieces asparagus, cut in half lengthwise |
5 garlic cloves, thinly sliced |
2/3 cup part-skim ricotta cheese |
3 1/2 tablespoons 2% reduced-fat milk |
1/2 teaspoon freshly ground black pepper |
1.5 ounces pecorino romano cheese, grated (about 1/3 cup) |
1/4 teaspoon kosher salt |
2 tablespoons chopped flat-leaf parsley |
1 tablespoon grated lemon rind |
1 large garlic clove, minced |
creamy tomato soup |
Directions:
1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).
2. Place dough in a microwave-safe bowl coated with cooking spray. Cover and microwave at MEDIUM (50% power) 45 seconds. Let stand 5 minutes.
3. Remove stalks from fennel bulb; reserve 1 tablespoon fronds. Cut bulb into thin slices. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Rinse peas in cold water to thaw; drain. Add peas, fennel bulb, asparagus, and sliced garlic to pan; sauté 2 minutes.
4. Roll dough into a 14-inch circle on a lightly floured surface; pierce entire surface liberally with a fork. Carefully remove pizza stone from oven. Arrange dough on pizza stone. Combine ricotta, milk, pepper, and pecorino Romano cheese; spread evenly over pizza, leaving a 1/2-inch border. Bake at 500° for 5 minutes. Carefully remove pizza stone from oven. Top pizza with pea mixture. Bake at 500° for 5 minutes or until crust is browned and crisp. Remove from oven; sprinkle evenly with salt. Combine reserved fennel fronds, parsley, rind, and minced garlic; sprinkle over pizza. Cut into 8 wedges.
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