Spring Vegetable Pizza With Gremolata Recipe

Name: Spring Vegetable Pizza With Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500u00b0 (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; saute 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 500u00b0 for 5 minutes. Carefully remove pizza stone from oven. Top pizza with pea mixture. Bake at 500u00b0 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.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 ounces refrigerated fresh pizza dough, Cooking spray, 1 large fennel bulb with stalks, 1 tablespoon olive oil, and more.

Yes, Spring Vegetable Pizza With Gremolata falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spring Vegetable Pizza With Gremolata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions