spring veggie pizza

Ready in less than 30 minutes, this spring pizza uses a pesto base and is topped with seasonal vegetables like asparagus, mushrooms, peas, and artichokes, and rich mozzarella.

Spring Pizza

lb store-bought pizza dough

olive oil

asparagus

cremini mushrooms

peas (I used frozen)

Salt and pepper

garlic,

artichoke hearts, chopped

pesto

mozzarella

red pepper flakes cheese

Let pizza dough sit out at room temperature for at least 30 minutes before using.

With pizza stone inside oven, preheat to 475 degrees F. Place parchment paper on pizza peel or back of a baking sheet.

In a large pan, heat olive oil over medium-low. Add asparagus, mushrooms and peas, and sauté, stirring occasionally, until mushrooms are browned and asparagus is slightly tender, about 5-7 minutes. Season vegetables with salt and pepper. Add garlic and cook until fragrant, about 1 minute.

Roll dough out on floured surface until it is 1/4 inch thick. Place dough on parchment-lined pizza peel or back of a baking sheet.

Spread pesto all over dough, leaving 1/2-inch around perimeter.

Sprinkle cheese evenly over pesto. Top with vegetable mixture and artichoke hearts.

Using a pizza peel (or baking sheet), slide your pizza onto the pizza stone. Bake for 7 minutes, remove parchment paper, and rotate pizza. Bake until cheese is bubbling and crust is golden-brow, about another 3 minutes.

Let pizza cool slightly before serving. Top with red pepper flakes and/or grated parmesan as desired!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1710873118/jhtxumdsczp2of71ki4g.mp4

Top 1 spring veggie pizza recipes from across the web

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Top 1 spring veggie pizza recipes from across the web

The most viewed spring veggie pizza recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spring Pizza

The most viewed spring veggie pizza recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine