This may come as a shock to some of you, but I don’t really like pizza. I know, I know. I’ve been called un-American, I’ve been called crazy, but its just not something I ever really crave. What it boils down to is pizza sauce. That’s really the culprit. I don’t HATE it, I just would never choose to order pizza if I had a choice. Unless of course, there is no sauce.
The Hubs has a special pizza that he orders for me when we do get pizza. Thin crust, no sauce, spinach, tomato, onion, and feta cheese. I love it! Although, I’d still always rather have a salad if I had to choose.
This pizza is kind of like a salad! Lots of fresh, spring veggies (peas from my Melissa’s organics box), no sauce, and a thin, crispy, crust. Right up my alley. Spring is the time to start utilizing fresh ingredients, so head down to your local farmers market and see what’s available. Pretty much anything can be thrown together to make a “pizza”.
- 1 can refrigerated pizza dough
- 1 T garlic, minced
- 3 T Gourmet Garden Italian seasoning
- ¾ c ricotta cheese
- 2 small yukon gold potatoes, cooked, cooled and cut into thin slices
- 1 c asparagus cut into 1 inch slices, steamed until just tender
- ½ c fresh peas, steamed until just tender
- 2 c arugula
- ½ c parmesan cheese
- Spread the pizza dough onto a baking sheet. Spread minced garlic and Gourmet Garden seasoning in an even layer over the dough. Bake at temperature indicated on package for 6 minutes.
- Remove dough and top with ricotta, potatoes, asparagus, and peas.
- Return pizza to the oven and bake for an additional 6-8 minutes until crust is golden brown
- Remove pizza from the oven and top with arugula and parmesan. Serve.
Speaking of seasonal, its arugula season! Head over to Seasonal Potluck to check out our ever growing collection of arugula recipes, or share one of your own.
What’s your favorite spring vegetable? Perhaps its already been featured at Seasonal Potluck. If not, let me know and it may be coming to a computer screen near you soon.