Welp, there it is. My first grass covered sneaker Saturday morning – the first of plenty. Cutting the grass is one of those chores that I not only don’t mind, but actually kind of enjoy, especially at the beginning of the season. I get so tired of the gray by the end of the winter. When all the green starts returning I kind of turn into this
(Just ignore the fact that these were taken in winter – dogs just get excited all the time – they don’t know any better.)
The spring air and the influx of color definitely give me an energy boost.
I feel the same way in the stores at this time of year. New green abundance shows up – asparagus, watercress, fiddleheads (here in the North East, anyway – idk about other parts of the country), artichokes, peas. So yum and inspiring! There are so many great ways to use these, in salads, pastas, dips, sandwiches. Today, though, calls for pizza. It’s a weekend afternoon, we’ve worked hard and now it is time for some tasty, healthy comforting spring on a plate. When you try this out, feel free to use your favorite pizza dough recipe,or alternative – cauli-crust, gluten free, etc – or use this one that I like. Hopefully you can eat it surrounded by green and flowers and with your grassy sneakered feet up.
Spring Fling Pizza
12 oz ricotta cheese
About 10 thin or 8 large stalks of asparagus, woody ends cut or snapped off, stalks shaved or cut thinly
1 ½ cups watercress
2-3 oz prosciutto
3 radishes, thinly sliced
1 scallion, sliced
Several tbsps chopped fresh dill
Heat oven to 450. Stretch and/or roll out the pizza dough into a circle or rectangle and place it onto a lined or oiled pan. Brush some olive oil over the pizza then spread the ricotta over it. Crack some pepper all over the cheese. Next, pile on the asparagus and watercress. Place the prosciutto around on top of the vegetables then sprinkle on the dill. Cook for 12-15 minutes, until the crust is nicely browned in spots. Remove from the oven and scatter the radishes and scallion over the top before serving.
Note: I have written this in a way that is meant to work in any kitchen with any supplies. If you have a pizza stone and peel or backyard pizza oven or some other perfect set up, then by all means use your best available method. This pizza (as any, imho) would be delicious on the grill.