Active Time
15 Mins
Total Time
25 Mins
Yield
Serves 4 (serving size: 2 slices)
Photo: Greg Dupree

How to Make It

Step 1

Place a pizza stone or baking sheet in oven. Preheat oven to 500°F. (Do not remove pizza stone while oven preheats.)

Step 2

Roll dough into a 13-inch circle on a large piece of parchment paper; pierce well with a fork. Place dough (on paper) on preheated stone. Bake at 500°F for 4 minutes.

Step 3

Bring 8 cups water to a boil in a large saucepan. Add asparagus and peas; cook 2 minutes. Drain, and plunge into ice water; drain. Pat dry.

Step 4

Combine ricotta, milk, and garlic in a small bowl. Spread mixture over dough, leaving a 1/2-inch border.

Step 5

Top pizza with mozzarella, asparagus, and peas. Bake at 500°F for 10 minutes.

Step 6

Toss zucchini with lemon juice and salt. Top pizza with zucchini mixture, lemon rind, basil, and black pepper. Cut into 8 slices.