Pizza Primavera Recipe
Italian-American · Main course · 35 min total
A vibrant, garden-fresh pizza topped with seasonal vegetables, mozzarella, and a light garlic-herb sauce. Perfect for a spring or summer meal.
20
min prep
min prep
15
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 pound pizza dough, homemade or store-bought
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup cherry tomatoes, halved
- 1/2 cup asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup zucchini, thinly sliced
- 1/2 cup yellow bell pepper, thinly sliced
- 1/4 cup fresh basil leaves, torn
Instructions
- Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes.
- In a small bowl, combine 1 tablespoon olive oil, minced garlic, ricotta, Parmesan, salt, and pepper. Set aside.
- On a floured surface, stretch or roll pizza dough into a 12-inch round. Transfer to a floured pizza peel or parchment paper.
- Spread the ricotta mixture evenly over the dough, leaving a 1-inch border. Top with mozzarella cheese.
- Arrange cherry tomatoes, asparagus, zucchini, and bell pepper over the cheese. Drizzle with remaining 1 tablespoon olive oil.
- Slide pizza onto the preheated stone or baking sheet. Bake for 12-15 minutes, until crust is golden and cheese is bubbly.
- Remove from oven, top with fresh basil, and let cool for 2 minutes before slicing.
Tips
- For a crispier crust, par-bake the dough for 5 minutes before adding toppings.
- Substitute any seasonal vegetables like broccoli, peas, or artichokes.
- Serve with a side of balsamic glaze for extra flavor.
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