Spring Veggie White Pizza
Springs here! And what better way to celebrate it then with this spring veggie white pizza. With a fluffy crust, creamy white sauce, and a colorful medley of fresh seasonal vegetables, this pizza is a delicious celebration of the season.
Spring Veggie White Pizza
Welcome to pizza paradise, where spring flavors and cheesy dreams collide! Get ready to indulge in a slice of pure deliciousness with this spring veggie white pizza. It’s like a garden party on a fluffy crust, topped with mozzarella, roasted garlic, creamy ricotta, charred broccoli, zucchini ribbons, asparagus spears, and a hint of prosciutto. One bite of this spring pizza and you’ll be sure to have more then one slice.
What is white pizza sauce made out of?
White pizza sauce also known as bianca sauce is a delicious alternative to your everyday tomato-based sauce. But what exactly gives it that creamy, dreamy goodness? Here’s everything you’ll need.
- A key component of white pizza sauce is cheese. In this recipe I use a creamy ricotta, but different variations also include, mozzarella or parmesan.
- No white pizza sauce would be complete without some garlic. Whether minced, roasted, or sautéed, garlic adds a depth of flavor and a touch of irresistible pungency to the sauce.
- To elevate your white pizza sauce you can include a variety of herbs and spices. Options like oregano, basil, thyme, or red pepper flakes can really level up the flavor of your pizza.
Seasonal Variations
One of the beauties of a spring pizza is its versatility, and when it comes to seasonal variations, the possibilities are endless. And while spring is in season, what better way to embrace it than through using some fresh ingredients. Here’s a few to get your started.
- Herbs: Basil Leaves, Thyme or Chives
- Artichokes
- Peas
- Caramelized Onions
- Roasted Peppers
- Sauteed Mushrooms
- Sundried Tomatoes
While these variations are focused on spring, feel free to explore other seasons with their unique ingredients and flavors to customize your white veggie pizza throughout the year.
How to make the perfect pizza dough
Making the perfect pizza dough is easier than you think. While you can always buy pre-made dough at the grocery store for convenience, there’s something special about crafting your own from scratch. Here’s how to ensure your pizza crust turns out just right.
For homemade dough, combine simple ingredients like flour, yeast, salt, sugar, warm water, and olive oil. Knead the dough until it’s smooth and elastic, then let it rise until doubled in size. Punch it down, divide into portions, and roll out into your desired shape.
With your pizza dough ready, it’s time to move on to the exciting part – assembling your spring veggie white pizza masterpiece!
How to store your spring veggie white pizza
If you find yourself with leftovers or want to prep your spring veggie white pizza in advance, proper storage is key to maintain its deliciousness. Here’s how to store your pizza for later:
- Refrigeration: If you have leftover pizza, wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3-4 days. When you’re ready to enjoy it again, you can reheat it in the oven or on a stovetop pan for a few minutes to revive its flavors.
Remember, while storing pizza can help prolong its lifespan, it’s best enjoyed fresh. I wouldn’t recommend freezing it as its topped with charred veggies and arugula and those will wilt and lose their flavor and crispy-ness once frozen.
I hope you’ll love this spring veggie white pizza as much as I do! If you do make them be sure to leave a comment and a rating so I know how you liked them. Also, feel free to share them on social media, I’d love to see how they came out. Enjoy, friends!!
Spring Veggie White Pizza
Springs here! And what better way to celebrate it then with this spring veggie white pizza. With a fluffy crust, creamy white sauce, and a colorful medley of fresh seasonal vegetables, this pizza is a delicious celebration of the season.
Ingredients
Pizza Dough
- 48 g active dry yeast
- 1 cup warm water (not too hot)
- ¼ cup extra virgin olive oil
- ½ tbsp honey
- 450 g all purpose flour (approx. 3 ¾ cup)
- ½ tbsp salt
White Sauce
- ⅓ cup ricotta cheese
- 4 cloves garlic (roasted)
- pinch of salt
Pizza
- 8 oz mozzarella
- 1 head broccoli
- 1 bunch asparagus
- 8 oz burrata
- 1 zucchini (shaved into ribbons)
- 4 oz proscuitto
- pinch of red chili flakes (optional)
- 1 oz pine nuts (toasted)
- 1 tbsp extra virgin olive oil (for drizzling)
Instructions
Pizza Dough
- In a bowl, mix yeast, water, EVOO, and honey. Allow it to sit until the surface becomes foamy.
- In another bowl add flour and salt. Add in yeast mixture and mix together until a shaggy dough forms.
- Knead the dough until the surface becomes smooth. Use the window pane method to check if gluten has properly formed.
- Divide the dough in half for 2 pizzas. Shape each piece into a round ball, ensuring the seam is on the bottom. Place the dough on a sheet pan with parchment paper and oil, or in a bowl. Cover it well with plastic wrap.
- Refrigerate the dough for a minimum of 1 hour, ideally overnight.
White Sauce
- In a food processor, add ricotta, roasted garlic, and a pinch of salt. Blend until all ingredients are fully incorporated.
Pizza
- Preheat the oven to 500F.
- Cut broccoli into florets and trim the bottom portion of asparagus. Place them on a parchment-lined sheet pan with a drizzle of oil and a pinch of salt. Bake for approximately 10 minutes or until charred. Watch carefully to prevent over-charring as they will bake again with the pizza.
- Slice the zucchini into ribbons using a mandolin or carefully cut into thin strips.
- Use your hands to gently shape the pizza dough into your desired shape. Place it on a parchment-lined baking sheet.
- Spread 3-4 tablespoons of white pizza sauce evenly over the pizza dough, leaving the edges untouched. Add the charred broccoli, asparagus, zucchini ribbons, prosciutto, burrata, and mozzarella.
- Bake the pizza for approximately 8-10 minutes or until the crust is golden.
- Top with fresh arugula, toasted pine nuts, drizzle of olive oil, and chili flakes.
- Enjoy your delicious spring veggie white pizza!
Notes
*window pane method – a method used to check the gluten development in dough. To perform the window pane test, take a small portion of dough and gently stretch it between two fingers. Slowly pull and stretch the dough until it becomes thin and elastic, without tearing. When you hold the stretched dough up to the light, you should be able to see through it, resembling a window pane. If the dough tears easily or doesn’t stretch without resistance, it may need more kneading to develop the gluten further. If the dough stretches easily and becomes translucent, it indicates that the gluten has developed properly and the dough is ready for further processing or proofing.