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spring pizza sliced on parchment paper

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


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


  • 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


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.


  • 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.


  • Use Great Dough: While you can buy some dough from the store, I recommend making this no-knead pizza dough. You just make it the night before and light it rise for 24 hours before using.
  • Spread Sauce Evenly: You will read a variety of opinions on sauce, but I’m a firm believer in lightly spreading the pizza sauce evenly. A sauce should compliment the pizza, but not be the star. This applies to the onions as well which act as a sauce.
  • Use a Pizza Stone: Place the pizza stone in the oven 8″ from the broiler element. Turn the oven to 500°F. You want to place the pizza stone in a cold oven, otherwise it could crack. The pizza stone holds heat which allows you to get a golden brown crust on the bottom.
  • Broil Pizza: Leave the pizza stone in the oven once it reaches 500°F for at least 30 minutes, but preferably an hour. When you are ready to make the pizza turn the broiler on. Transfer the pizza to the stone, baking for 4-5 minutes or until the top is bubbly and the bottom is golden brown.


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