Spring Vegetable Pizza with Gremolata

• 6 ounces, weight Pizza Dough
• 13 cups Part-skim Ricotta Cheese
• 1 ounce, weight Parmesan Cheese
• 1- 1/2 Tablespoon Milk
• 1/4 teaspoons Pepper
• 1 Tablespoon Extra Virgin Olive Oil
• 1/2 Fennel Bulb, Thinly Sliced; Fennel Fronds Reserved
• 6 stalks Asparagus, Cut Into 3-inch Pieces, Halved Lenthwise
• 1/4 cups Frozen Peas, Rinsed And Drained
• 2 cloves Garlic, Sliced
• 1 Tablespoon Flat-leaf Parsley, Chopped
• 1/2 Tablespoons Lemon Zest, Grated
• 1 clove Garlic, Minced
• 1 pinch Kosher Salt

1. 1.
2. Preheat oven to 425 degrees F. Flatten dough into a round on a pizza stone or baking sheet.
3. Par-bake the dough for 5 minutes and remove from the oven.
4. 2.
5. Meanwhile, mix together the ricotta cheese, Parmesan cheese, milk and pepper.
6. Spread mixture evenly over the par-baked pizza crust.
7. Place pizza back into oven and bake for 5 minutes.
8. 3.
9. To prepare the veggie topping, heat olive oil in a skillet and saute fennel, asparagus and peas for 2 minutes.
10. Add sliced garlic and cook for 1 minute more.
11. 4.
12. Carefully remove pizza, raise the oven temperature to 450 degrees F. Top pizza with the pea mixture and bake for 5 minutes, until crust is brown and crisp.
13. 5.
14. While pizza is baking, prepare gremolata, combining parsley, 1/2 tablespoon chopped fennel fronds, lemon zest and garlic.
15. 6.
16. Remove pizza from oven, while pizza is piping hot, sprinkle a pinch of salt and gremolata evenly over the pizza.
17. 7.
18. Cut into 8 wedges.
19. Recipe from Cooking Light April 2013.

dough, ricotta cheese, parmesan cheese, milk, pepper, olive oil, fennel, stalks, frozen peas, garlic, parsley, lemon zest, clove garlic, kosher salt

Taken from tastykitchen.com/recipes/main-courses/spring-vegetable-pizza-with-gremolata/ (may not work)