Spring Greens Pizza
Author: Audrey Kelly
Pea shoots are like eating a mouthful of spring. Sprinkle them on top of your pies and into salads. You won’t regret it. Substitute other alliums, such as garlic scapes or leeks, in place of the spring onions or add a cured meat if you need a little more salt.
Ingredients
- 2 dough balls (I use 450-gram dough balls for a 16-inch pizza)
- 340 grams (12 ounces) shredded mozzarella
- 84 grams (3 ounces) triple-cream cheese
- 250 grams asparagus cut on bias into 1-inch pieces
- 250 grams spring onions (roots and stem removed, cut on bias into 1-inch pieces)
- 150 grams fresh peas
- 60 grams pea shoots
- Extra virgin olive oil
- 1 lemon
- Sea salt and black pepper
Instructions
- Place asparagus and spring onion in a bowl and toss with olive oil and salt. Spread onto sheet pan and roast at 400 F for 10 minutes or until veggies start to caramelize. Pull out of oven and let cool.
- Stretch dough balls to 16 inches. Sprinkle half (170 grams) mozzarella on each stretched dough. Crumble or slice triple-cream cheese evenly across mozzarella. Add half of the roasted asparagus and spring onion mixture to each pizza. Evenly distribute fresh peas over the pies. Place in oven and bake until crust is cooked (I bake mine at 625 F for eight minutes in an electric oven).
- While pizzas are cooking, toss pea shoots in a bowl with extra virgin olive oil, juice of half of a lemon, salt and pepper. Set aside. Once the pizzas are cooked, distribute half of the pea shoot salad onto each pie. Place remaining half of lemon in center of pizza. Enjoy!
