Global Veg » A Culinary Journal

Spring Pizza


The last time I went to the Farmer’s Market, my hands were so full of strawberries that I couldn’t buy all the other exciting produce that was there. This time, I took an extra pair of hands with me (someone still needs to carry the strawberries!).


This is a pizza from a book I’ve had since I was a kid (“Pizza” by James McNair). I always thought this was the prettiest pizza with its triangle shape and fresh colors.


I used my standard pizza dough recipe (see it here), added the quickly blanched toppings and baked.


It was so good as a pizza, that we made calzones too!


Here’s how you do it:

  1. Prepare the pizza dough (you can even do this a couple of days in advance).
  2. Preheat your oven as high as it will go.
  3. Blanch your choice of vegetables for not more than 2 minutes in boiling water. I used asparagus, broccoli, summer squash and fresh peas.
  4. Shape a piece of dough into a triangle or whatever shape you like and brush with olive oil.
  5. Add some cheese to the pizza. I added a cheddar blend. You can use your favorite cheese (even vegan Daiya). The cheese is what holds the veggies in place.
  6. Add your vegetable toppings.
  7. Add some diced onions and fresh herbs (optional). I used spring onions from the farmer’s market.
  8. Bake until the pizza crust is golden.
  9. Add salt and fresh black pepper.
  10. Serve!

