Spring Harvest Pizza
A delicious pizza made with spring produce. Endlessly customizable. Throw some cheese on top, and you've got your spring harvest pizza. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market. Check out some of our favorite pesto recipes to take this pizza over the top!
Equipment
- Baking Sheet
- Oven
Ingredients
Pizza
- ½ lb pizza crust homemade or store bought
- ⅓ cup pesto homemade or store bought
- ⅓ cup sun-dried tomatoes
- ½ lb asparagus* sliced in half length-wise
- ¼ cup garlic scapes* chopped
- 2 cups kale* chopped
- 8 oz mozzarella fresh, torn
Salad
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 lemon zest and juiced
- 1 tsp honey*
- 1 pinch salt + pepper
- 1 pinch red pepper flakes
- 4 cups arugula*
Instructions
- Preheat oven to 450° and grease a baking sheet with olive oil.
- Roll out the pizza dough to ¼-inch thickness and transfer to the greased baking sheet. Spread pesto over the dough, leaving a 1-inch border for the crust. Layer on the sun-dried tomatoes, asparagus, green garlic, and kale. Top with torn mozzarella.
- Bake until the crust is golden and the mozzarella is melted and starting to brown.
- While pizza is baking, in a large bowl mix vinegar, olive oil, lemon zest, lemon juice, honey, and a pinch each of salt, pepper, and red pepper flakes. Add the arugula and toss to coat.
- When the pizza comes out of the oven, top with the salad. Slice and serve immediately.
Notes
Adapted from Half Baked Harvest
Want to add to the local flavor? Check out some of our favorite pesto recipes to take this pizza over the top!
Food Styling and Photography by Sierra Buchholz
Nutrition
Calories: 550kcalCarbohydrates: 48gProtein: 24gFat: 31gSaturated Fat: 11gCholesterol: 46mgSodium: 904mgPotassium: 786mgFiber: 5gSugar: 9gVitamin A: 5144IUVitamin C: 67mgCalcium: 500mgIron: 5mg
