Ingredients
- 12 ounce refrigerated fresh pizza dough cooking spray
- 1 ounce large fennel bulb with stalks
- 1 tablespoon olive oil
- 1/2 cup frozen green peas
- 1 1/2 cup (3-inch) pieces asparagus, cut in half lengthwise
- 5 cup garlic cloves, thinly sliced
- 2/3 cup part-skim ricotta cheese
- 3 1/2 tablespoon 2% reduced-fat milk
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 ounce pecorino romano cheese, grated (about 1/3 cup) 1/4 teaspoon kosher salt
- 2 tablespoon chopped flat-leaf parsley
- 1 tablespoon grated lemon rind
- 1 tablespoon large garlic clove, minced
Preparation
Baking Directions:
1.Place a pizza stone or heavy baking sheet in oven.
Preheat oven to 500 degrees (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; sauté 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 ½-inch border.
Bake at 500 degrees for 5 minutes.
Carefully remove pizza stone from oven.
Top pizza with pea mixture.
Bake at 500 degrees 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.
Serving Directions:
CALORIES 372; FAT 9.9g (sat 3.4g, mono 4.4g, poly 0.9g); PROTEIN 16.6g; CARB 52.8g; FIBER 10.1g; CHOL 17mg; IRON 3.3mg; SODIUM 658mg; CALC 221mg
