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Garden Greens Pizza

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.  

Ingredients

  • 12 ounces fresh deli whole-wheat pizza dough
  • 8 cups water
  • 1 cup medium-thick asparagus spears, trimmed and cut diagonally in half
  • 1 cup sugar snap peas
  • 2/3 cup part-skim ricotta cheese
  • 2 tablespoons 1% low-fat milk
  • 1 garlic clove, grated
  • 3 ounces part-skim mozzarella cheese, shredded (3/4 cup)
  • 1 small zucchini, shaved lengthwise into thin slices using a mandoline or vegetable peeler (about 1 cup)
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon grated lemon rind
  • 1/4 cup torn fresh basil
  • 1/8 teaspoon black pepper

Nutrition Information

  • calories 317
  • fat 10.4 g
  • satfat 4.5 g
  • monofat 3.9 g
  • polyfat 1 g
  • protein 17 g
  • carbohydrate 44 g
  • fiber 4 g
  • cholesterol 31 mg
  • iron 1 mg
  • sodium 689 mg
  • calcium 256 mg
  • sugars 5 g
  • Est. Added Sugars 0 g

How to Make It

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

  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.

  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.

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

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

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