Spring might be my favorite time of year. Mostly because it signals the end of Winter’s cold, grey days. Things start to sprout and people aren’t afraid to be outside. It’s fab.
Spring produce is also fab so I decided to give it some love on this pizza. Asparagus and radishes – I felt so Spring-y making this! I used Easter Egg radishes because I came across them at a market and loved their colors. Some were red, others pink and even purple. And, hellooo, it’s such good timing for today.
Shaving the asparagus made it much easier to eat on pizza, without awkwardly trying to bite through stalks. Plus, it’s pretty, no?
I’ve been making an effort to try and eat more locally whenever possible. It’s hard to get used to at first because we’re used to having everything all the time, but it’s important to support local farmers. The market we went to (where the radishes came from) was Easton Public Market in Easton, PA. They carried tons of local produce and ready-made products, like jars of kimchi and pickled veggies. I’ve been thinking about trying to go back every other week or so. It also doesn’t hurt that the market has some great food vendors with plenty of veg options 😉
I have an affinity for pizza that I can’t seem to shake, although I’ve gotten better. It’s just such a versatile, easy option. Unfortunately, pizzerias tend to use lots of refined flour and pile on the cheese. So, like many of us trying to eat better – or at least, more consciously – know, you’ve gotta do it yourself. That’s the only way to control the ingredients. Luckily, most stores carry whole wheat pizza dough now which makes pizza at home a cinch.
Note to self: start making your own whole wheat dough to freeze for pizza emergencies.
I chose goat cheese for this pizza because I really like it and it matched my Spring vegetable theme nicely. But for those of you who are not so fond of it, replace it with whatever you’d like better. See, I told you pizza was versatile!
I also think other spring veggies would be nice on this pizza. Fresh peas, some leeks or ramps, maybe shaved carrots. And it definitely doesn’t hurt to eat this alongside a chilled glass of white wine.
Oh, Spring time ♥
Nutritional Super Powers:
Asparagus – Vitamin A, Vitamin C, Vitamin K, Folate, Lutein (carotenoid pigment; good for eye health)
Radishes – Vitamin C, Potassium, Anthocyanins (antioxidant)
Garlic – Vitamin C, Vitamin B6, Manganese, Allicin (sulfur compound, good for heart health)
- 1 batch whole grain pizza dough (homemade or store bought)
- 11 oz. goat cheese
- 1 egg
- 2 cloves garlic
- 1 bunch asparagus (8-10 stalks)
- 10 radishes
- 2 tbsp. chives, chopped
- Fresh pepper, to taste
- Preheat oven to 500F.
- Prep your veggies: For the asparagus, cut off woody ends and discard, then use a peeler to peel into "ribbons". For the radishes, thinly slice using a small knife or mandolin. Chop your chives. Set veggies aside for now.
- On a floured surface, roll out dough using a rolling pin dusted with some flour. Rotate dough as you go to ensure dough is rolled out to an even thickness. The shape will depend on what pan you're using. I used a baking sheet, so I rolled mine out to be almost rectangular. Use your hands to stretch the dough as needed.
- Place on an oiled pan or baking sheet.
- Beat together the goat cheese and egg. Grate garlic cloves into mixture and beat again until combined. Spread evenly over top of the pizza dough.
- Sprinkle/grind some fresh pepper over top.
- Place radishes on top of goat cheese mixture.
- Top the pizza with the asparagus ribbons.
- Bake pizza for 10-15 minutes, checking it at the 10min. mark. The edges of the cheese should be golden and the asparagus should be wilted.
- Remove from oven and sprinkle with chopped chives.
- Cut into 8 pieces and serve!
NUTRITION INFO (1 SERVING, 2 slices each):
466 calories, 22g protein, 21g fat, 53g carbs, 9g fiber, 5g sugar, 700mg sodium (*nutrition done using Trader Joe’s whole wheat dough – different dough will yield different nutrition info)