Ingredients
- 1 pound bread dough (1 pizza dough thawed if frozen)
- Cornmeal, for dusting
- Flour, for dusting
- 4 ounces part-skim ricotta cheese
- 4 ounces goat cheese (fresh at room temperature)
- 1 tablespoon lemon zest
- 1/16 teaspoon kosher salt (a pinch)
- 3 ounces asparagus, trimmed and cut into 2 inch pieces
- 3 ounces snap peas (strings removed, halved diagonally, sugar snap peas)
- 1 leek (white and light green parts only) thick sliced into half moons
- 1 clove garlic, grated
- 1 tablespoon lemon juice
- 2 teaspoons olive oil
How to Make
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Step 1: Heat the oven to 475° Fahrenheit and place the dough on the counter so it can reach room temperature.
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Step 2: On a large rimmed baking sheet, sprinkle some cornmeal.
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Step 3: In a small bowl, mix together the ricotta, goat cheese, lemon zest, and kosher salt.
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Step 4: Lightly flour a surface that you can roll out the pizza dough on. Roll the pizza dough into the desired shape and place into the pan.
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Step 5: Next, you will need a large bowl to mix the asparagus, snap peas, leek, and garlic. Then toss them with the lemon juice and oil.
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Step 6: Spread the cheese mixture on top of the dough, making sure to leave 1/2 inch around the edges. Place the vegetables on top.
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Step 7: Put in the oven for 13 - 16 minutes, or until golden brown and crisp.
We hope you enjoy this recipe!
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