Spring vegetable pizza
Springtime is perfect for remembering why you love vegetables. Shoots and bulbs and seeds that have lain dormant all winter long suddenly sprout from the ground, bringing with them a bounty of produce like spring onions, asparagus, and peas. On their own, these vegetables are wonderful, on a pizza with a little garlic sauce, they are transformed into a culinary legend.
Ingredients for Spring Vegetable Pizza
- 1 thin crust pizza
For the sauce:
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups cream
- 8 cloves garlic, crushed
For the cheese:
- 1/2 cup mozzarella
- 1/4 cup Parmesan
For the toppings:
- 8 stalks asparagus
- 1/2 cup peas
- 1/2 leek, sliced
- 2 green onions, thinly sliced
- The first thing to do is make the crust. If you are using a crust mix, follow the package instructions for preparing and pre-baking. If your mix does not have pre-baking instructions, bake it for 12 minutes in a 350 degree F oven. If you are using a premade crust, it doesn't need preheating.
- Next, you will want to make the sauce. Melt the butter in a skillet over medium-high heat, then add the flour and mix thoroughly; continue cooking until the flour starts to smell nutty; then add the cream and garlic.
- Bring to a boil and continue cooking until the sauce is very thick, then remove the garlic cloves.
- At this point, if you'd like, you can blanch the asparagus by boiling it in well salted water for 3 minutes, then immediately dunking it in ice cold water. This precooks the asparagus and makes it more tender when you bake the pizza. It is, however, an optional step.
- After that, all that is left to do is build and bake. First, make sure your oven is preheated to 350 degrees F.
- Then spread a good amount of sauce on the crust, add the cheese, and finish with the toppings; bake until the cheese is melted, about 8 to 10 minutes.