Thursday, March 21, 2013

wednesday was...(recipe: spring vegetable pizza with gremolata)

the first day of Spring
and pizza night!
Spring Vegetable Pizza with Gremolata
serves two
resource: Cooking Light April 2013

6oz Quick Beer Pizza Dough
1 half of a large fennel bulb with stalks, thinly sliced; fennel fronds reserved
1 tablespoon extra virgin olive oil
1/4 cup frozen peas, rinsed and drained.
6-8 stalks asparagus, cut in 3-in. pieces and halved lengthwise
2 cloves garlic, sliced
1/3 cup part-skim ricotta cheese
1 1/2 tablespoons milk
1/4 teaspoon pepper
1 oz. Parmesan Cheese, grated
pinch of kosher salt
1 tablespoon flat-leaf parsley, chopped
1/2 tablespoon grated lemon zest
1 small garlic clove, minced

  1. Preheat oven to 425 degrees F.  Flatten dough into a round on a pizza stone or baking sheet.  Par-bake the dough for five minutes and remove from the oven.
  2. Meanwhile, mix together the ricotta cheese, Parmesan cheese, milk and pepper.  Spread mixture evenly over the par-baked pizza crust.  Place pizza back into oven and bake for 5 minutes.
  3. To prepare the veggie topping, heat olive oil in a skillet and saute fennel, asparagus and peas for 2 minutes.  Add sliced garlic and cook for 1 minute more.
  4. Carefully remove pizza, raise the oven temperature to 450 degrees F.  Top pizza with the pea mixture and bake for 5 minutes, until crust is brown and crisp.
  5. While pizza is baking, prepare gremolata, combining parsley, 1/2 tablespoon chopped fennel fronds, lemon zest and garlic clove.
  6. Remove pizza from oven, while pizza is piping hot, sprinkle a pinch of salt and gremolata evenly over the pizza.
  7. Cut into 8 wedges.

1 comment:

Six Sisters said...

This recipe looks delicious. Do you know the nutritional values? If you post it on they will calculate it for you and you can get paid for posting recipes.