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: 6 ounces, weight Pizza Dough; ⅓ cups Part-skim Ricotta Cheese; 1 ounce, weight Parmesan Cheese; 1- 1/2 Tablespoon Milk; 1/4 teaspoons Pepper; 1 Tablespoon Extra Virgin Olive Oil; 1/2 Fennel Bulb, Thinly Sliced; Fennel Fronds Reserved; 6 stalks Asparagus, Cut Into 3-inch Pieces, Halved Lenthwise; 1/4 cups Frozen Peas, Rinsed And Drained; 2 cloves Garlic, Sliced; 1 Tablespoon Flat-leaf Parsley, Chopped; 1/2 Tablespoons Lemon Zest, Grated; 1 clove Garlic, Minced; 1 pinch Kosher Salt

Servings: persons

6 ounces, weight Pizza Dough
⅓ cups Part-skim Ricotta Cheese
1 ounce, weight Parmesan Cheese
1- 1/2 Tablespoon Milk
1/4 teaspoons Pepper
1 Tablespoon Extra Virgin Olive Oil
1/2 Fennel Bulb, Thinly Sliced; Fennel Fronds Reserved
6 stalks Asparagus, Cut Into 3-inch Pieces, Halved Lenthwise
1/4 cups Frozen Peas, Rinsed And Drained
2 cloves Garlic, Sliced
1 Tablespoon Flat-leaf Parsley, Chopped
1/2 Tablespoons Lemon Zest, Grated
1 clove Garlic, Minced
1 pinch Kosher Salt

1
1.
2
Preheat oven to 425 degrees F. Flatten dough into a round on a pizza stone or baking sheet.
3
Par-bake the dough for 5 minutes and remove from the oven.
4
2.
5
Meanwhile, mix together the ricotta cheese, Parmesan cheese, milk and pepper.
6
Spread mixture evenly over the par-baked pizza crust.
7
Place pizza back into oven and bake for 5 minutes.
8
3.
9
To prepare the veggie topping, heat olive oil in a skillet and saute fennel, asparagus and peas for 2 minutes.
10
Add sliced garlic and cook for 1 minute more.
11
4.
12
Carefully remove pizza, raise the oven temperature to 450 degrees F. Top pizza with the pea mixture and bake for 5 minutes, until crust is brown and crisp.
13
5.
14
While pizza is baking, prepare gremolata, combining parsley, 1/2 tablespoon chopped fennel fronds, lemon zest and garlic.
15
6.
16
Remove pizza from oven, while pizza is piping hot, sprinkle a pinch of salt and gremolata evenly over the pizza.
17
7.
18
Cut into 8 wedges.
19
Recipe from Cooking Light April 2013.

161

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 14 ingredients. The key ingredients include: 6 ounces, weight Pizza Dough, ⅓ cups Part-skim Ricotta Cheese, 1 ounce, weight Parmesan Cheese, 1- 1/2 Tablespoon Milk, 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