Today is Lauren’s birthday! So why am I sharing a pizza recipe? Because she could have pizza every single day and be perfectly content. You know what’s great about pizza? You really can put whatever you want on it! It’s funny to think, but with having pizza basically every Friday night, you would think we have just a lot of pepperoni pizzas, but I’ve never actually made one… at least I don’t remember making one. But today is about this spring pizza, since we are in the middle of spring or summer for you Florida folk.
So what makes it a spring pizza? Well it’s loaded with fresh vegetables like asparagus and sugar snap peas! Oh and it also has a lemon vinaigrette that has just the right about of sourness to go with the saltiness of the prosciutto. This might be one of those recipes you’re questioning on paper, but I’ve learned to never question anything that from Half Baked Harvest which is where I got the inspiration for this.
Even if you don’t have pizza every Friday like us, this is one of those recipes that is definitely worth giving a try. Enjoy!
- 1 1/2 tsp dry active yeast
- 1/2 cup warm water
- 1 1/2 cups all-purpose flour
- 1 tbsp olive oil
- 1/4 tsp salt
- 3 tbsp olive oil
- 2 tbsp fresh basil, chopped
- 1 tsp dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- juice and zest from 1 lemon
- 3-4 tbsp lemon vinaigrette
- 1/2 lb asparagus, cut in half lengthwise
- 1 cup sugar snap peas
- 8 oz mozzarella, diced into 1 inch cubes
- 1/2 cup feta cheese
- 4 oz thinly slice prosciutto, shredded
- pinch of crushed red pepper flakes
- Italian seasoning
- sprinkle of cornmeal
- In mixing bowl, combine yeast and warm water. Mix and then let sit for 10 minutes until foamy. (You want water temperate to be between 105F and 110F to activate the yeast)
- Add flour, salt and olive oil and mix on medium speed with the dough hook attachment for about 8 minutes. You might need to add more dough, depending on consistency. The dough should bounce back when pressed and not stick to the sides of the bowl. You can also knead with your hands on a floured surface until dough comes together.
- Rub the same bowl with a little bit of olive oil and place dough in bowl, turning to coat it. Cover with saran wrap and a towel in a warm place, allowing it to rise for at least 45 min or until the dough doubles in size. (I always just place on top of oven as I'm heating it up at same time) Use when ready to bake your pizza!
- Combine all ingredients in blender and pulse until combined. Adjust with salt and pepper if tasting.
- Preheat oven to 450F. Lay out a piece of parchment paper on top of pizza peel. Sprinkle with cornmeal. Roll out the pizza dough on top of the parchment paper to your desired shape and thickness. You can use your hands to gently tug, pull and push the dough to how you want it to look as well. (Roller pin is better!)
- Spread 3-4 tbsp lemon vinaigrette evenly throughout pizza dough, leaving edges untouched. Add mozzarella, feta cheese, asparagus and sugar snap peas. Brush the crust with olive oil and sprinkle with Italian seasoning.
- Transfer pizza to pizza stone with parchment paper still underneath and bake for 15-20 minutes or until top is bubbly and bottom is golden brown. (The parchment paper makes it easy to be able to slide pizza dough off of peel, which I had much trouble with before discovering this trick)
- Remove from oven and top with crushed red pepper and serve with remaining vinaigrette. Enjoy!