This is the perfect spring pizza with heaps of green veggies & flavor even you meat eaters will go vegetarian for the day. Plus, I got to use this pesto on it!
PS: Happiest birthday to one of my favorite ladies, Miss Ashley McGee! xx
Make this pizza & tag me in your photos on instagram (@mrshoh or #HeatherOMade)!
- 1/2 cup sugar snap peas, cut into 1/2” pieces
- 6-8 asparagus, cut into 1/2” pieces
- 3 baby leeks, cut into 1/2” pieces
- 1 cup ricotta cheese (I used ricotta con latte which is a super creamy version of ricotta, if you can find it try it - you’ll love it!)
- 1 tablespoon (+ more for drizzling/glopping later) pesto (this one or you can use your favorite one from the store)
- olive oil
- salt & pepper
- pizza dough (I use this recipe & tear off about 1/3 of the dough, if using store bought dough err on the side of using a little less of it for a crispier crust)
- flour (for stretching/rolling pizza dough out)
- cooking spray
- pecorino romano or parmesan cheese
- In a medium-large bowl toss the prepared sugar snap peas, asparagus & baby leeks with 1 tablespoon olive oil & season with salt & pepper. Set aside.
- Mix 1 tablespoon & the ricotta together in a small bowl. Set aside.
- Roll or stretch your pizza dough out on a floured surface until it is the size of your pizza stone. (I love this stone & use it all the time - not a paid endorsement just the truth!)
- Spray a light mist of cooking spray over your pizza stone & transfer the dough to the stone repositioning it to fit accordingly.
- Drizzle about a tablespoon of olive oil over the pizza dough.
- Spread the ricotta mixture out over the pizza leaving as much or as little “crust” as you like.
- Sprinkle the veggie mixture over the cheese in an even layer.
- Using a vegetable peeler shave some pecorino romano cheese over the top of the pizza.
- Pre-heat your grill for about 3 minutes. Turn the heat to low.
- Place the pizza stone on top of the grill & rotate it occasionally. Cook for about 12-15 minutes or until the bottom is golden & stiff when you lift it up to test the doneness of the crust.
- Drizzle (or more like glop) some pesto on top.
- Cut with a pizza cutter & serve. Great hot or room temp. There won’t be leftovers, but if there is you can store them in the fridge wrapped tightly.