Spring Pizza | Kara Lydon
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at karalydon.com.
Ingredients
- 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
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