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.