Jump to Recipe Ready in less than 30 minutes, this spring pizza uses a pesto base and is topped with seasonal vegetables like asparagus, mushrooms, peas, and artichokes, and rich mozzarella.Why I Love This Recipe There are endless possibilities when it comes to pizza and what better way to embrace seasonal spring ingredients than to pile them on top?! That’s right – asparagus, peas, and certain varieties of mushrooms (lookin’ at you morels), are seasonal during the springtime.Buying produce in-season often means it’s going to be more flavorful, more nutritious, and less expensive!  This ‘za boasts fresh asparagus, peas, mushrooms, and artichokes all top a crispy crust that’s smothered in pesto and shredded mozzarella.

While mozzarella cheese is the classic choice for pizza since it’s mild in flavor and easy to melt, you can also experiment by mixing in other cheeses as well.I think feta, goat cheese or ricotta would all be delicious additions to this recipe.This pizza is an easy, delicious dinner, perfect for any night of the week.

To make it incredibly simple to put together, we’re using store bought pizza dough and store bought basil pesto.If you have more time on your hands, you can certainly make either of these from scratch to take your pie to the next level.  I don’t know about you, but I love a non-tomato sauce-based pizza every now and again and this one checks all the boxes.It’s cheesy, veggie loaded, and packed with flavor.  This

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