Spring Harvest Pizza
A delicious pizza made with spring produce. Endlessly customizable. Throw some cheese on top, and you've got your spring harvest pizza. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Servings: 4
Calories: 550kcal
Equipment
- Baking Sheet
- Oven
Ingredients
Pizza
- ½ lb pizza crust homemade or store bought
- ⅓ cup pesto
- ⅓ cup sun-dried tomatoes
- ½ lb asparagus* sliced in half length-wise
- ¼ cup green garlic* chopped
- 2 cups kale* chopped
- 8 oz mozzarella fresh, torn
Salad
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 lemon zest and juiced
- 1 tsp honey*
- 1 pinch salt + pepper
- 1 pinch red pepper flakes
- 4 cups arugula*
Instructions
- Preheat oven to 450° and grease a baking sheet with olive oil.
- Roll out the pizza dough to ¼-inch thickness and transfer to the greased baking sheet. Spread pesto over the dough, leaving a 1-inch border for the crust. Layer on the sun-dried tomatoes, asparagus, green garlic, and kale. Top with torn mozzarella.
- Bake until the crust is golden and the mozzarella is melted and starting to brown.
- While pizza is baking, in a large bowl mix vinegar, olive oil, lemon zest, lemon juice, honey, and a pinch each of salt, pepper, and red pepper flakes. Add the arugula and toss to coat.
- When the pizza comes out of the oven, top with the salad. Slice and serve immediately.
Video
Nutrition
Calories: 550kcal | Carbohydrates: 48g | Protein: 24g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 904mg | Potassium: 786mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5144IU | Vitamin C: 67mg | Calcium: 500mg | Iron: 5mg