First things first: Ponny and I bought a house!!! I’ve mentioned it a couple times already, but it feels a lot more real now that we’re actually starting work on our little fixer. It’s a 1918 bungalow with a brick fireplace, airy kitchen and stunning original features–okay, so that’s just my positive spin on the fact that it still has all original wiring, plumbing and zero hardwired light fixtures. Yikes. Still, I am so, so happy to own a place of our own after living in apartments–at long last I can paint the walls whatever color I want. I can drill holes wherever I feel like it!
We’re planning to spend every spare moment over the next several months bringing the house into the 21st century, which won’t leave much time for cooking. I don’t want to resort to eating fast food every night, so I’ve been brainstorming healthy and satisfying meals that can be thrown together with minimal effort after a long day of home projects. One of my favorites so far is this spring greens pizza–it takes about five minutes to prep, 15 minutes to bake and even less time to devour because it is so tasty.
The pizza has all my favorite farmer’s market greens of the moment: asparagus shaved into thin ribbons, adorable fiddleheads, peppery nasturtium leaves and tender micro greens. They’re piled high on a olive oil base, dotted with chèvre and sprinkled with sea salt and freshly ground pepper. The vegetables bring a wealth of flavors and textures to the pizza and the creaminess of the goat cheese balances the bolder green flavors–it’s one of those meals that’s so simple yet so full of flavor you’re left wondering how so many yummy taste molecules were able to fit into every little bite.
A Spring Greens Pizza
- 1/2 pound pizza dough homemade or store bought
- 2 Tbsp olive oil
- 6 asparagus spears shaved into ribbons with a vegetable peeler
- 1 cup fiddleheads
- 1/2 cup chèvre
- 1 cup micro greens
- 5-10 nasturtium leaves
- 1 Tbsp rosemary flowers
- flake sea salt & pepper
Preheat oven to 400º F.
Stretch the dough into a round 12" pan or onto a parchment-lined baking sheet. Drizzle olive oil evenly over the dough.
Layer the asparagus and fiddleheads over the dough and top with rounds of chèvre. Bake 12-15 minutes until the crust is golden and the cheese has just started to brown.
Scatter the micro greens, nasturtium leaves and rosemary flowers over the hot pizza, then add salt and pepper to taste.
I’ll be making this pizza all spring and summer and as seasonally available produce comes and goes, I’ll switch up the greens I use. I can’t wait to try it with basil and kale! In the meantime, I’ll be up to my elbows in joint compound and I couldn’t be more excited about it! If you give the pizza a try, I’d love to hear how it turns out!