Shoptalk by Sturbridge Yankee Workshop

Happy Spring Equinox! We’re excited to see our vegetable and flower gardens grow, although with the expected snowstorm we may have to wait a little longer. Nonetheless, today we are sharing a veggie pizza recipe topped with spring vegetables (from the northeast). Enjoy!

What you’ll need:

• 1 pound pizza dough, room temperature
• 1 cup ricotta cheese
• 5 teaspoons basil pesto
• 2 teaspoons olive oil
• 1 cup broccoli florets, chopped
• 1/2 cup carrots, peeled and chopped
• 1/2 cup mushrooms, chopped
• 1 cup greens (spinach or kale)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Directions:

1. Place a 13 x 18-inch baking sheet on the bottom rack of the oven. Preheat to 450°F.
2. In a small bowl, combine the ricotta cheese and pesto. Set aside.
3. Stretch or roll the pizza dough into a 13 x 18-inch rectangle. If the dough is sticky, lightly dust with all-purpose flour. Remove the preheated baking sheet from the oven and carefully place the dough on top.
4. Brush dough with the olive oil. Spread the ricotta and pesto mixture in an even layer across the dough, leaving a border (1/2 or 3/4 of an inch) for the crust. Distribute the vegetables evenly across the dough, then sprinkle the cheese on top.
5. Bake until edges are golden brown or until they reach the desired crispiness, about 17-19 minutes. Cool for about 5 minutes before cutting into the pizza, then serve.