With fresh spring vegetables, prosciutto and a zesty lemon vinaigrette, this spring pizza is the perfect celebration of the start of warmer months.
Servings 8 slices
- 250 grams all-purpose flour (about 2 cups)
- 1 tsp sea salt
- 1/4 tsp dry active yeast
- 3/4 cup warm water
- 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
- 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
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.
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.
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