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.

No additional tips available.

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

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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.

Spring Vegetable Pizza With Gremolata

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