Farmer's Market Pizza

Spring has not officially sprung, but we’ve gained an hour of daylight & spring vegetables are on the table as of now.  That said, it's time to get cooking because you could blink & miss the asparagus. 

This veggie pizza recipe is one of my seasonal favorites. **Side note: Pizza is one of my passions in life.  You are going to see a lot of it, the pizzas will vary in form & I promise you they will all be delicious. 

Now, let’s move on.

This pizza recipe is great for a variety of reasons.  It is delicious, nutritious (around 200 calories per serving), and super easy to make.  This is a perfect weeknight dinner solution, and no need to make a salad because the veggies are included.  The original recipe is from Cooking Light, but I made a few adjustments.  

There are two ingredients not featured above.  One is the key ingredient, crust.  The other is 2 Tablespoons of Olive Oil.

• First , you must prepare your crust & preheat oven according to the package instructions.  For this recipe I bought a pre-baked crust, so the total bake time was only 10 minutes.
• Next, spread the ricotta evenly on the crust.  
• Then, layer on the asparagus, peas (removed from the pod) and lemon rind.  
• Drizzle with 2 Tbsp. Olive Oil & add Parmesan cheese.
• Bake.
• Sprinkle with a bit of coarse salt and pepper.  Serve.
• Enjoy!