Spring Vegetable Pizza With Gremolata

• 12 ounces refrigerated fresh pizza dough
• Cooking spray
• 1 large fennel bulb with stalks
• 1 tablespoon olive oil
• 1/2 cup frozen green peas
• 1 1/2 cups (3-inch) pieces asparagus, cut in half lengthwise
• 5 garlic cloves, thinly sliced
• 2/3 cup part-skim ricotta cheese
• 3 1/2 tablespoons 2% reduced-fat milk
• 1/2 teaspoon freshly ground black pepper
• 1.5 ounces pecorino Romano cheese, grated (about 1/3 cup)
• 1/4 teaspoon kosher salt
• 2 tablespoons chopped flat-leaf parsley
• 1 tablespoon grated lemon rind
• 1 large garlic clove, minced

1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500u0b0 (keep pizza stone or baking sheet in oven as it preheats).
2. Place dough in a microwave-safe bowl coated with cooking spray. Cover and microwave at MEDIUM (50% power) 45 seconds. Let stand 5 minutes.
3. Remove stalks from fennel bulb; reserve 1 tablespoon fronds. Cut bulb into thin slices. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Rinse peas in cold water to thaw; drain. Add peas, fennel bulb, asparagus, and sliced garlic to pan; saute 2 minutes.
4. Roll dough into a 14-inch circle on a lightly floured surface; pierce entire surface liberally with a fork. Carefully remove pizza stone from oven. Arrange dough on pizza stone. Combine ricotta, milk, pepper, and pecorino Romano cheese; spread evenly over pizza, leaving a 1/2-inch border. Bake at 500u0b0 for 5 minutes. Carefully remove pizza stone from oven. Top pizza with pea mixture. Bake at 500u0b0 for 5 minutes or until crust is browned and crisp. Remove from oven; sprinkle evenly with salt. Combine reserved fennel fronds, parsley, rind, and minced garlic; sprinkle over pizza. Cut into 8 wedges.

dough, cooking spray, stalks, olive oil, frozen green peas, lengthwise, garlic, ricotta cheese, milk, freshly ground black pepper, romano cheese, kosher salt, flatleaf, lemon rind, garlic

Taken from www.myrecipes.com/recipe/spring-vegetable-pizza-gremolata (may not work)