Spring Pizza | Kara Leden

This spring pizza comes together in less than 30 minutes and features a pesto base topped with seasonal vegetables like asparagus, mushrooms, peas, artichokes, and tangy mozzarella cheese.

Why I love this recipe

The possibilities are endless with pizza, and what better way to do it than by piling it with seasonal spring ingredients?

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

This ‘za features fresh asparagus, peas, mushrooms and artichokes topped with a crispy crust of pesto and shredded mozzarella cheese.

While mozzarella cheese is a classic choice for pizza because of its mild flavor and easy melting, you can also try mixing in other cheeses. I think feta, goat cheese, or ricotta cheese would all be delicious additions to this recipe.

This pizza is an easy and delicious dinner that’s perfect any night of the week. To make it super easy to put together, we use store-bought pizza dough and store-bought basil pesto. If you have more time, you can certainly make any of these from scratch to take your pie to the next level.

I don’t know about you, but I like a pizza without tomato sauce every now and then, and this one ticks all the boxes. It’s cheesy, packed with veggies, and full of flavor.

This pizza has spring written all over it!

Ingredients you need

Ingredient Notes

Pizza Dough: I like to use store bought for added convenience. You can choose whole wheat or gluten-free options if you prefer.

asparagus: This popular spring vegetable has a slightly bitter, earthy flavor.

Creamy Mushrooms: Adds salty umami flavor.

pea: I used frozen ones. They add a mild sweetness.

Salt and pepper: Important flavor enhancer.

garlic: Provides aromatic flavor.

Artichoke Hearts: Adds an earthy, slightly tangy flavor.

Pesto: I used store-bought basil pesto to save time, but if you’re ambitious, you can make your own pesto.

Shredded mozzarella: For a creamy, rich texture. You can also add feta, goat, or ricotta cheese.

Equipment you need (Affiliate link – if you make a purchase, I will receive a small commission)

pizza stone

pizza peel

Baking pan

How to Make Spring Pizza

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

Expert Tips

1. Use a pizza stone to create a crispy crust. If you don’t have a pizza stone, you can definitely use a regular baking pan, but using a pizza stone will help crisp up your crust.
2. make sure Place cold pizza stone in oven before preheating oven. Placing a cold pizza stone in a hot oven may cause the stone to crack.
3. This recipe makes one large pizza, or you can Cut the dough in half and makes two smaller (10-inch) pizzas.
4. Store bought pesto is a great time saver. If your grocery store sells fresh basil pesto (instead of canned), this will add an extra kick of flavor to the pizza!
5. Add vegetables to cheese This way they won’t be covered and you can see their color and texture on the pizza.
6. If you buy marinated artichoke hearts, you can add them to your pizza separately from the other vegetables. If you buy plain artichoke hearts, you can toss them with the vegetables in the wok Then season with salt and pepper.

Storage and preparation

Spring pizza leftovers 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 refrigerator for up to three months. Wrap the slices individually in plastic wrap and store in a freezer-safe container.

Recipes that go well together

blackened scallops

Buffalo Cauliflower Wings

Vegan Asparagus Soup

Air Fryer Sweet Potatoes

6 Ingredient Corn and Tomato Salad

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

Buffalo Cauliflower Pizza

Grilled Vegetable Pizza

Chicken Pesto Bread

Butternut Squash and Brussels Sprouts Scones Pizza

If you like this recipe, Be sure to leave a comment below and give it a 5-star rating. If you make it, please share it and tag me @karalydonrd on Instagram and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it to Pinterest!

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