Spring Pizza | Kara Lydon

Ready in less than 30 minutes, this spring pizza uses a pesto base and is topped with seasonal vegetables like asparagus, mushrooms, peas and artichokes and rich mozzarella.

Because I love this recipe

There are endless possibilities when it comes to pizza, and what better way to embrace seasonal spring ingredients than by piling them on top?!

That’s right – asparagus, peas and certain varieties of mushrooms (looking at you mushrooms) are in season in the spring. Buying produce in season often means it will be tastier, more nutritious and less expensive!

This ‘za boasts fresh asparagus, peas, mushrooms and artichokes, all atop a crispy crust that’s smothered in pesto and shredded mozzarella.

While mozzarella cheese is the classic choice for pizza, as it is mild in flavor and melts easily, you can also experiment by mixing in other cheeses. I think feta, goat cheese, or ricotta would all be delicious additions to this recipe.

This pizza is an easy, delicious dinner, perfect for any night of the week. To make it incredibly simple to make, we use store-bought pizza dough and store-bought basil pesto. If you have more time on your hands, you can definitely make any of these from scratch to take your pie to the next level.

I don’t know about you, but I love a pizza that doesn’t rely on tomato sauce every now and then and this one checks all the boxes. It’s cheesy, full of veggies and full of flavor.

This pizza has spring all over it!

Materials you will need

Notes on ingredients

Pizza dough: I like using the store for more convenience. If you prefer, look for whole grain or gluten-free options.

asparagus: this popular spring vegetable has a slightly bitter and earthy taste.

cremini mushrooms: add savory umami flavor.

peas: I used frozen. They add a mildly sweet flavor.

salt and pepper: necessary flavor enhancers.

garlic: provides aromatic flavor.

artichoke hearts: add an earthy, slightly spicy flavor.

pesto: I use store-bought basil pesto to save time, but you could make your own if you’re feeling ambitious.

grated mozzarella: for that creamy, rich texture. You can also add feta, goat cheese or ricotta cheese.

Equipment you will need (affiliate links – if you make a purchase I get a small commission)

Pizza stone

Pizza crust

Oven pan

How to make spring pizza

1. Prepare the oven and sauté the vegetables. Let the pizza dough sit at room temperature for at least 30 minutes before using. While you wait, place your pizza crust in the oven and preheat to 475 degrees F. Add the asparagus, mushrooms, and peas to a large skillet with olive oil and sauté for about 5-7 minutes. Season with salt and pepper, add the garlic and cook until fragrant, about 1 minute.
2. Roll the dough. Roll out the dough on a floured surface until it is 1/4 inch thick, then place it on a parchment-lined pizza peel or the back of a baking sheet.
3. Add the pesto. Spread the pesto all over the dough, leaving a 1/2-inch space around the edges.
4. Add cheese and vegetables. Sprinkle the cheese evenly over the pesto, then top with sautéed mixed vegetables and artichoke hearts.
5. Frizz. Using a pizza peel (or baking sheet), slide your pizza onto the pizza stone. Bake for 7 minutes, remove the parchment paper and rotate the pizza. Bake until cheese is bubbly and crust is golden brown, about 3 more minutes.

Expert advice

1. Use a pizza stone for a crispy crust. If you don’t have a pizza stone, you can certainly use a regular pan, but using a pizza stone will help give your crust a crispy texture.
2. Make sure that Place your cold pizza stone in the oven before you preheat your oven. Placing a cold pizza stone in a hot oven can cause the stone to crack.
3. This recipe makes a large pizza or you can cut the dough in half and make two smaller (10-inch) pizzas.
4. Store-bought pesto saves time. If your grocery store sells fresh basil pesto (as opposed to jarred), that will give the pizza an extra kick of flavor!
5. Add the vegetables on top of the cheese so they are not covered and you can see their colors and textures on the pizza.
6. If you buy marinated artichoke hearts, you can add them to the pizza separately from the other vegetables. If you buy plain artichoke hearts, you can mix them with the vegetables in the pan and season everything with salt and pepper.

Storage and Preparation

Leftover spring pizza can be stored in an airtight container in the refrigerator for up to 4 days. To reheat leftover pizza, bake at 425 degrees F for about 5 minutes.

You can also store leftover pizza in the freezer for up to three months. Wrap the slices individually in plastic wrap, then store in a freezer-safe container.

Recipes that pair well

Blackened scallops

Buffalo Cauliflower Wings

Vegan asparagus soup

Air Fryer Sweet Potato Fries

6 Ingredients Salad with corn and tomato

For more pizza inspiration, check out my other recipes below!

Buffalo Cauliflower Pizza

Grilled vegetable pizza

Chicken pesto bread

Butternut Squash Naan Pizza and Brussels Sprouts

If you like this recipe, be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I will share it again with my followers! If you want to save this recipe for later, be sure to do so pin it on Pinterest!

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