Ultra-Thin Crust Pizza Primavera

Ultra-Thin Crust Pizza Primavera
Photo by Scott Phillips


  • 1 cup cherry tomatoes, halved
  • 8 oz. Make-Ahead Pizza Dough (¼ of a full recipe, a dough ball about the size of an orange)
  • 4 oz. fresh mozzarella, cut or broken into ½-inch chunks
  • Extra-virgin olive oil
  • ¼ cup fresh or thawed frozen peas
  • 2 oz. zucchini or yellow squash ribbons (from one small squash; use a vegetable peeler to slice long, thin ribbons)
  • ¼ cup fresh basil leaves
  • + 2 more ingredients
    • ½ orange or yellow bell pepper, cut into thin strips
    • ½ cup fresh asparagus tips

At least 30 minutes before baking, position a rack in the bottom third of the oven and if using a pizza stone, set it on the rack. (If you don’t have a stone, use a heavy-duty 13x18-inch baking sheet lightly oiled with olive oil.) Heat the oven to 550°F. If using a pizza stone, dust a peel with u...

View full recipe at Fine Cooking


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