There are 2 things you’ll notice about this pizza, 1: there’s no tomato sauce and 2: there’s no mozzarella. If you’ve been to Italy, you’ll know that they do their pizza (and pasta) using simple, fresh ingredients without over-saucing and over cheesing. This helps to achieve a crisp pizza that will never get soggy. The Italians let the freshness of the ingredients speak for themselves, and that’s what I’m achieving here. The base of the pizza is fresh ricotta with added lemon zest for a bright, fresh flavor. We all have our favorite pizza place that we like to go to or get delivered, but there’s nothing like making your own. It’s hard to get that pizza oven crust at home, so I bought a pizza stone. Now the question was, how do I get my beautifully topped pizza safely onto the pizza stone? After a little research, I found a tip of rolling the dough out onto a sheet of parchment paper and after topping the pizza, I used the paper to carry the pizza to the stone and it worked! After 5 minutes in the oven, the crust is set enough to be able to slide the paper out from under it. The dough recipe makes 2, 13-inch (33 cm) pizzas. I like to freeze the other half of the dough so I know I always have some ready to go when the pizza urge strikes. Which is more often than not and since this is a relatively healthy pizza, feel free to indulge whenever you like. What veggies go on a veggie pizza? Quick answer, anything you want. Depending on what time of the year it is, you can top the pizza with any of your favorite veggies that are in season. If you’ve tried this Spring Vegetable Pizza or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers! More Pizza Ideas:
Italian Sausage and Caramelized Onion Pizza Grilled Margherita Pizza Caramelized Onion, Apple and Bacon Flatbread Pizza Grilled Flatbread with Figs, Prosciutto and Arugula
