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.
12 ounces fresh deli whole-wheat pizza dough
8 cups water
1 cup medium-thick asparagus spears, trimmed and cut diagonally in half