Go Back
+ servings
spring pizza sliced on parchment paper
Print

Spring Pizza

With fresh spring vegetables, prosciutto and a zesty lemon vinaigrette, this spring pizza is the perfect celebration of the start of warmer months.
Course Pizza
Cuisine Italian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 slices
Calories 252kcal
Author Ryan Beck

Ingredients

Pizza Dough

  • 250 grams all-purpose flour (about 2 cups)
  • 1 tsp sea salt
  • 1/4 tsp dry active yeast
  • 3/4 cup warm water

Lemon Vinaigrette

  • 3 tbsp olive oil
  • juice and zest from 1 lemon
  • 2 tbsp fresh basil, chopped
  • 1 tsp dijon mustard
  • 1 garlic clove, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Spring Pizza

  • 3-4 tbsp lemon vinaigrette
  • 3-4 asparagus, cut in half lengthwise
  • 1/2 cup sugar snap peas
  • 6 oz mozzarella, diced into 1 inch cubes
  • 1/2 cup feta cheese
  • 2 oz thinly slice prosciutto, shredded
  • 2 tbsp capers (optional)
  • pinch of crushed red pepper flakes

Instructions

Pizza Dough

  • In a medium bowl, mix together the flour, salt and yeast. Add the water and mix with a wooden spoon or your hands. It should be sticky, but not lumpy.
  • Cover with saran wrap and a towel in a warm place, allowing it to rise for 24 hours. Transfer to a floured surface and shape into ball. Use when ready.

Lemon Vinaigrette

  • Combine all ingredients in blender and pulse until combined. Adjust with salt and pepper if tasting.

Spring Pizza

  • Place pizza stone in oven 8" from the broiler element and preheat to 500°F. You want stone to be in oven for at least 30 minutes at 500°F.
  • Sprinkle pizza peel with cornmeal or flour. Use your hands to gently tug, pull and push the dough to the shape you want and place on pizza peel.
  • Spread 3-4 tbsp lemon vinaigrette evenly throughout pizza dough, leaving edges untouched. Add mozzarella, feta cheese, asparagus, sugar snap peas and capers, if using.
  • Once stone is preheated, turn broiler to high. Transfer pizza to pizza stone and bake for 4-5 minutes or until top is bubbly and bottom is golden brown.
  • Remove from oven and top with crushed red pepper and serve with remaining vinaigrette.

Nutrition

Serving: 1slice | Calories: 252kcal | Carbohydrates: 21g | Protein: 9g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 8mg | Sodium: 685mg | Potassium: 92mg | Fiber: 2g | Sugar: 2g | Vitamin A: 400IU | Vitamin C: 28.1mg | Calcium: 70mg | Iron: 1.1mg