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

Crisp sugar snap peas, tender zucchini ribbons, and snappy asparagus are the lean, green dream team for this springtime pie. A refreshing departure from traditional pizza, we utilize some of the season’s superior produce for topping vigor. Thinned out and made creamier with milk, ricotta serves as both the sauce and the cheese.

 

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.