Description

Who says pizza has to be a heavy dish loaded with tomato sauce, a thick layer of mozzarella cheese, and various meat toppings? Warm spring weather is actually the perfect time to make pizza that is loaded with fresh vegetables.

Directions

1. Gather the ingredients. Preheat the oven to 500 F.
2. On a floured surface, roll out the pizza dough to about a 12-inch round. You can also stretch it using your hands into a circle or any other shape you like.
3. Once rolled out, transfer the dough to a baking sheet or a pizza stone if you have one.
4. In a small bowl, combine the goat cheese, olive oil, milk or cream, dried oregano, salt, and ground black pepper. Mix until all the ingredients are thoroughly combined, then spread the goat cheese mixture on the rolled out pizza crust.
5. Trim off the woody ends of your asparagus before dicing. Spread the diced asparagus and fresh peas out over the goat cheese. Top with the shredded fontina cheese before placing it in the oven.
6. Reduce the oven temperature to 475 F and bake for approximately 12 minutes or until the edges of the crust are lightly golden brown and the fontina cheese has melted. Top with the Parmesan cheese, pea shoots, or your favorite springtime microgreens, and a sprinkling of the crushed red pepper flakes, if using.