Recipe - Springtime Pizza

Spring is in the air! Here in Colorado, that means the grass is turning green again, the tulips are sending up pretty little shoots… aaaand we’re also probably due for at least one more big snow storm that will wipe everything out and ensure that anyone growing fruit trees will be S.O.L. yet again this year.
 
But don’t cry for the Coloradoans—at least not until we hit drought/wildfire season. We’re blessed with some fantastic farmers’ markets and the grocers are always well-stocked with nice, fresh ingredients, and that’s all this little copywriter really cares about. (Have I mentioned that my own personal heaven is a good farmers’ market?)
 
Depending on where you live, a lot of fruits and veggies come into season around this time of year. Some of them include artichokes, asparagus, beans, beets, broccoli, chicory, chives, collards, fennel, fiddleheads, leeks, limes, mustard greens, oranges, papaya, radishes, rhubarb, strawberries, spinach, sunchokes, sweet onions, and watercress. Full disclosure: my mouth started watering before I even got to “fiddleheads.” This month’s recipe is woefully bereft of fiddleheads, but it’s brought to you by my crazy springtime hankerings nonetheless.
 

Recipe inspired by Half Baked Harvest
 
Springtime Pizza
 
Prep time: 15 minutes
Cook time: 25-30 minutes
Yields: one 12 ish inch pizza
 
Note: this prep time does not include the 1 ½ ish hours needed for the dough to rise.
 
Ingredients: Pizza Dough

• 1 ½ cups flour
• ½ cup warm water
• 1 ½ tsp active dry yeast
• 1 tbsp honey
• ¼ tsp salt
• 1 tbsp olive oil

Ingredients: Toppings

Note: You can customize your toppings however you like. Although I highly recommend it, there’s no need to follow my taste buds on this one.

• 6 tbsp olive oil, divided
• 8 oz baby bella mushrooms, sliced
• 1 small bunch asparagus, ends trimmed and then cut into thirds or quarters
• ¼ teaspoon crushed red pepper
• Good pinch of salt and pepper
• ¼ cup packed fresh basil, chopped
• 1 small clove garlic, minced or grated
• 2 tbsp parmesan cheese, grated
• 1 ½ cups mozzarella cheese, shredded
• 4-8 oz burrata cheese
• 4-8 oz feta cheese, crumbled
• 2 cups fresh arugula
• 2 tbsp oil packed sun-dried tomatoes, oil drained and reserved
• 1 tbsp balsamic vinegar
• 2 tbsp pine nuts, toasted

Ingredients: Balsamic Drizzle

• ½ cup balsamic vinegar
• 1 tsp brown sugar, maple syrup, or honey (optional)

The Nitty Gritty: Making the Dough

1. In a large bowl, combine water, yeast, and honey.
2. Mix with a spoon, then let sit until foamy, about 10 minutes.
3. Add in the flour and olive oil stirring with a spoon until the dough comes together but is still sticky.
4. Using your hands on a floured surface, form the dough into a ball and work the additional 1/2 cup flour into the dough if needed. You can also do all the mixing and kneading in a stand mixer with the dough hook attachment.
5. Now rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 ½ hours.

The Nitty Gritty: Making the Drizzle

1. If you’re using a sweetener with your balsamic vinegar, put them together now in a small saucepan and bring to a low boil.
2. Reduce heat to a very low simmer and cook for 10-15 minutes, or until the liquid has reduced by about half and is slightly syrupy.
3. Remove from heat and pour into a glass bowl or gravy boat, set aside to cool and thicken. No need to refrigerate.

The Nitty Gritty: Assembling Your Masterpiece

1. When the dough is ready, start preheating the oven to 375° F.
2. Heat a large skillet over medium heat, add 1 tablespoon olive oil. Once hot, add the mushrooms and asparagus.
3. Cook over medium heat for 5 minutes or until the veggies are just slightly cooked and softened. Season with salt, pepper and crushed red pepper. Remove from the heat and set aside.
4. Once the pizza dough is ready, lightly flour a counter. Use your hands or a rolling pin to roll the dough out until you have a flattened disk.
5. Place the pizza on a greased baking sheet, then use your hands to gently tug, pull, and push the dough into your desired shape.
6. Drizzle at least 2 tablespoons of olive oil over the pizza dough.
7. Add the chopped basil, garlic, and parmesan, spread out evenly over the pizza. Then add the mozzarella cheese and sprinkle your lightly sautéed veggies on top.
8. Now break the burrata up on top of that, then sprinkle with a little feta (not all).
9. Put the pizza to bake for 25-30 minutes, or until the cheese is all melty and delicious.
10. While the pizza is baking, add the arugula and sun-dried tomatoes to a bowl and toss with 1-2 tablespoons of the reserved sun-dried tomato oil, toasted pine nuts, 1 tablespoon balsamic, a handful of feta cheese and a pinch of salt and pepper, toss well and set aside until ready to use.
11. When the pizza is done baking, remove it from the oven and arrange the arugula salad you just made on top (do this while it’s still hot.)
12. Drizzle the balsamic concoction over the pizza.
13. Slice and EAT!

 
I know, I know—this recipe is a little more involved than you might’ve hoped, but a killer meal like this one is undeniably worth the time and effort.
 
Brought to you by our resident copywriter and culinarian, Justine Kurtz