Ready in lower than half-hour, this spring pizza uses a pesto base and is topped with seasonal vegetables like asparagus, mushrooms, peas, and artichokes, and wealthy mozzarella.

Why I Love This Recipe

There are infinite possibilities relating to pizza and what higher approach to embrace seasonal spring ingredients than to pile them on top?!

That’s right – asparagus, peas, and certain varieties of mushrooms (lookin’ at you morels), are seasonal through the springtime. Buying produce in-season often means it’s going to be more flavorful, more nutritious, and inexpensive! 

This ‘za boasts fresh asparagus, peas, mushrooms, and artichokes all top a crispy crust that’s smothered in pesto and shredded mozzarella.

While mozzarella cheese is the classic alternative for pizza because it’s mild in flavor and simple to melt, you can too experiment by mixing in other cheeses as well. I feel feta, goat cheese or ricotta would all be delicious additions to this recipe.

This pizza is a simple, delicious dinner, perfect for any night of the week. To make it incredibly easy to place together, we’re using store bought pizza dough and store bought basil pesto. If you’ve got more time in your hands, you’ll be able to actually make either of those from scratch to take your pie to the following level. 

I don’t find out about you, but I really like a non-tomato sauce-based pizza every every so often and this one checks all of the boxes. It’s cheesy, veggie loaded, and filled with flavor. 

This pizza has springtime written throughout it! 

Ingredients You’ll Need

Notes on Ingredients

pizza dough: I wish to use store-bought for added convenience. Search for whole wheat or gluten-free options when you prefer.

asparagus: this popular spring veggie has a rather bitter and earthy taste. 

cremini mushrooms: add savory umami flavor.

peas: I used frozen. They add a mildly sweet flavor. 

salt and pepper: essential flavor enhancers. 

garlic: provides fragrant flavor. 

artichoke hearts: add an earthy, barely tangy flavor.

pesto: I take advantage of store-bought basil pesto to save lots of on time, but you would make your personal pesto when you’re feeling ambitious. 

shredded mozzarella: for that creamy, wealthy texture. You might also add feta, goat cheese, or ricotta cheese.

Equipment You’ll Need (affiliate links – when you make a purchase order I receive a small commission)

Pizza stone

Pizza peel

Baking sheet

The way to Make Spring Pizza

1. Prepare oven & sauté veggies. Allow pizza dough to sit down out at room temperature for at the very least half-hour before using. Whilst you’re waiting, place your pizza stone contained in the oven and preheat to 475 degrees F. Add asparagus, mushrooms and peas to a big pan with olive oil and sauté about 5-7 minutes. Season with salt and pepper, then add garlic and cook until fragrant, about 1 minute.
2. Roll the dough. Roll dough out on floured surface until it’s 1/4 inch thick, then place on parchment-lined pizza peel or back of a baking sheet.
3. Add pesto. Spread pesto throughout dough, leaving 1/2-inch space around perimeter.
4. Add cheese and veggies. Sprinkle cheese evenly over pesto then top with sautéed vegetable mixture and artichoke hearts.
5. Bake. 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-brown, about one other 3 minutes.

Expert Suggestions

1. Use a pizza stone for a crispy crust. Should you don’t have a pizza stone, you’ll be able to definitely use a daily baking sheet, but using a pizza stone will help to offer your crust a crispy texture.
2. Make certain to place your cold pizza stone within the oven before preheating your oven. Placing a chilly pizza stone in a hot oven may cause the stone to crack. 
3. This recipe makes one large pizza or you’ll be able to cut the dough in half and make two smaller (10-inch) pizzas.
4. Store-bought pesto is an amazing time-saver. In case your food market sells fresh basil pesto (versus jarred), that may give the pizza an additional flavor oomph!
5. Add the vegetables on top of the cheese so that they don’t get covered and you’ll be able to see their colours and textures on the pizza. 
6. Should you buy marinated artichoke hearts, you’ll be able to add them to the pizza individually from the opposite veggies. Should you buy plain artichoke hearts, you would stir them in with the veggies within the sauté pan and season all of them with salt and pepper.

Storage and Preparation

Spring pizza leftovers might be stored in an airtight container within the refrigerator for as much as 4 days. To reheat leftover pizza, bake at 425 degrees F for about 5 minutes.

You can too store leftover pizza within the freezer for up to 3 months. Wrap slices individually in plastic wrap after which store in freezer secure container. 

Recipes That Pair Well

Blackened Scallops

Buffalo Cauliflower Wings

Vegan Asparagus Soup

Air Fryer Sweet Potato Fries

6 Ingredient Corn and Tomato Salad

For more pizza inspiration, try my other recipes below!

Buffalo Cauliflower Pizza

Roasted Vegetable Pizza

Chicken Pesto Flatbread

Butternut Squash and Brussels Sprouts Naan Pizza

Should you like this recipe, please be sure you comment and provides it a 5 star rating below. Should you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you desire to save this recipe for later, be sure you pin it on Pinterest!

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Description

Ready in lower than half-hour, this spring pizza uses a pesto base and is topped with seasonal vegetables like asparagus, mushrooms, peas, and artichokes, and wealthy mozzarella.

• 1 lb store-bought pizza dough
• 1 tablespoon olive oil
• 3/4 cup cut asparagus (cut into 1-inch pieces)
• 3/4 cup sliced cremini mushrooms
• 1/4 cup peas (I used frozen)
• Salt and pepper
• 1 clove garlic, minced
• 1/2 cup artichoke hearts, chopped
• 1/2 cup pesto
• 1 1/2 cups shredded mozzarella
• Optional: red pepper flakes and/or grated parmesan cheese for topping

1. Let pizza dough sit out at room temperature for at the very least half-hour before using.
2. With pizza stone inside oven, preheat to 475 degrees F. Place parchment paper on pizza peel or back of a baking sheet.
3. In a big pan, heat olive oil over medium-low. Add asparagus, mushrooms and peas, and sauté, stirring occasionally, until mushrooms are browned and asparagus is barely tender, about 5-7 minutes. Season vegetables with salt and pepper. Add garlic and cook until fragrant, about 1 minute.
4. Roll dough out on floured surface until it’s 1/4 inch thick. Place dough on parchment-lined pizza peel or back of a baking sheet.
5. Spread pesto throughout dough, leaving 1/2-inch around perimeter.
6. Sprinkle cheese evenly over pesto. Top with vegetable mixture and artichoke hearts.
7. 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 one other 3 minutes.
8. Let pizza cool barely before serving. Top with red pepper flakes and/or grated parmesan as desired!

Notes

1. I wish to add the vegetables on top of the cheese in order that they aren’t covered and you’ll be able to see their colours and textures on the pizza!
2. This recipe makes one large pizza or you’ll be able to cut the dough in half and make two smaller (10-inch) pizzas.
3. Store-bought pesto is ideal for this recipe and an amazing time-saver. In case your food market sells fresh basil pesto, that may give the pizza an additional flavor oomph!
4. Should you don’t have a pizza stone, you can too bake your pizza on a baking sheet!

• Prep Time: 10 minutes
• Cook Time: 16 minutes
• Category: Pizza
• Method: Oven
• Cuisine: American

Keywords: spring pizza, spring vegetable pizza, spring veggie pizza