Cooking Corner: Spring Vegetable Pizza



If you are looking for a fresh, new spring/summer dinner idea, try making my own recipe for Spring Vegetable Pizza, inspired by a recipe from !


  • 12 ounces of refrigerated fresh pizza dough
  • Cooking spray
  • 1 tablespoon of olive oil
  • ½ cup of frozen green peas
  • 1 ½ cups of pieces of asparagus, cut in half lengthwise
  • 2/3 cup of ricotta cheese
  • A dash of freshly ground black pepper
  • 5 ounces of pecorino Romano cheese, grated
  • ½ cup of mozzarella cheese
  • 2 tablespoons of chopped parsley
  • 1 large garlic clove, minced
  • 2/3 cup of sun-dried tomato sauce


  • Place a heavy baking sheet in oven and preheat to 500 degrees
  • Put the dough in a microwave-safe bowl with cooking spray
  • Cover and microwave at medium speed for 45 seconds. Let stand for five minutes
  • Add oil and coat the bottom of the pan
  • Rinse peas in cold water to thaw; drain
  • Add the peas, asparagus and sliced garlic to the pan; sauté for two minutes
  • Roll the dough into a 14-inch square on a lightly floured surface; pierce surface with a fork
  • Carefully remove baking sheet form oven
  • Arrange dough on sheet. Spread the sun-dried tomato sauce over dough
  • Combine the ricotta , pepper, and pecorino Romano cheese and layer evenly over pizza
  • Spread evenly over the pizza, leaving a ½ inch border
  • Bake for five minutes and carefully remove the sheet from the oven
  • Top the pizza with the pea and asparagus mixture
  • Bake again for five minutes or until the crust is browned and crisp
  • Remove from the oven
  • Add parsley on top; cut into eight wedges
  • Enjoy!

My Thoughts:

I thought the pizza came out really well and had incredible flavor! The only thing that was a little bit of an issue was the dough was a bit undercooked. It may have been caused by the asparagus, but overall, it was still really good.


My Suggestions: Bake for an extra 5 minutes for a total of 15 minutes cooking time.