Pizza Primavera

I am starting my new blog today, March 19. If you are interested in seeing where I have been before, check out the Imported Blog tab at the top of the page. I was blogging for more than a year on Blogger but had some problems and decided to go in a new direction.

Tonight, inspired by the beautiful spring weather (we had a high of 75° F today) and looking to use up some whole wheat pizza dough, I decided to make a Pizza Primavera. I looked through the refrigerator and discovered I didn't have some of the ingredients readily available to pull this off for dinner. So off I went to Wegman's to pick up a few items. Specifically I was looking for some more vegetables, ricotta cheese and mozzarella. I had the other ingredients at home as well as some fresh asparagus I got from Costco on Saturday.

So using the season as my starting point, I decided on a salad of Roasted Asparagus with a Poached Egg. The salad was going to be the first course so I added toasted pine nuts, parmesan shreds and some lovely smoked salmon from the deli. Following that I made my version of Pizza Primavera. I wanted to roast the vegetables to get a nice finish on them and added the asparagus for the first course on the same sheet pan.

I roasted the vegetables (green and yellow squash, assorted bell peppers, sliced red onions, mushrooms and three garlic cloves) for 15 minutes at 350°F on convection. Drizzle with olive oil, season with kosher salt and freshly cracked pepper.

The whole wheat dough was very easy to stretch into shape. I purchased it at Wegman's on Saturday and used part of it to make a flatbread with clams and spaghetti for the family. Once the dough was stretched I put it on a floured pizza paddle. Make sure you move the pizza dough around on the paddle to make sure it doesn't stick. I drizzled a little olive oil on the dough followed by the roasted vegetables, several spoons of ricotta cheese, some bocconcini (mini mozzarella balls), italian herbs and red pepper flakes. 

The pizza was gently slid into the oven and baked for about 8 minutes. When it came out I added the sliced cherry tomatoes, a sprinkle of shaved parmesean cheese, fresh basil and parsley. A flourish of kosher salt was the final touch. My husband, Gene and I, enjoyed a Roasted Asparagus salad with a poached egg before the pizza. The pizza was delicious. Warm veggies with cold tomatoes on a whole wheat crust. Who knew healthy could be so great?


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