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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Lunch, Main Course, Pizza
Cuisine Italian
Servings 4
Calories 550 kcal

Equipment

  • Baking Sheet
  • Oven

Ingredients
  

Pizza

  • ½ lb pizza crust homemade or store bought
  • ⅓ cup pesto
  • ⅓ cup sun-dried tomatoes
  • ½ lb asparagus* sliced in half length-wise
  • ¼ cup green garlic* 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.

Video

Notes

Adapted from Half Baked Harvest

Nutrition

Calories: 550kcalCarbohydrates: 48gProtein: 24gFat: 31gSaturated Fat: 11gCholesterol: 46mgSodium: 904mgPotassium: 786mgFiber: 5gSugar: 9gVitamin A: 5144IUVitamin C: 67mgCalcium: 500mgIron: 5mg
Keyword arugula, asparagus, green garlic, kale, pesto, pizza