Spring is in full swing here in the SF Bay Area and the farmers market is full of all my favorite limited time veggies! So I thought why not combine them all and make a pizza. OK, i was actually cleaning out the fridge in preparation for my weekly trip to the farmers market and turned what was left over into a pizza – but man was it good. I use the Mozza recipe for dough and freeze it – then defrost on demand.
1 pizza dough
1 TBSP olive oil
2 bunches of green garlic, sliced thin
2 bunches of spring onions, sliced thin
1 bunch asparagus, steamed, sliced into 1/4 inch slices
8 oz fresh mozzarella, sliced
4 oz ricotta
Preheat oven to 500. Heat pizza stone for at least an hour.
Roll out pizza dough. Brush with oil. Top with onions, garlic, asparagus, sliced mozzarella, and dollops of ricotta.
Bake until cheese is a little brown and crust is crisp, about 10 minutes.