Spring Vegetable Flatbread Pizza
Being robbed of “real seasons” here in San Francisco has its pluses and minuses. On the upside, we don’t suffer through blizzards, cancelled school days, frostbite, or the threat of falling icicles. On the downside, we don’t experience the wonder of spring in the same way as those of you in colder climates. The light at the end of the long chilly tunnel of winter doesn’t shine as brightly because our winters, particularly this most recent one, aren’t chilly at all. The biggest harbinger of the season for me, therefore, has always been what I find at the farmers’ market. I know spring is upon us not by the snow melt, sunshine, or the first daffodils rearing their charming blooms, but by the welcome arrival of tender asparagus, Spring onions, English peas, and fresh herbs.
Somehow these bright Spring beauties seem custom made for eachother. Mother nature working at her very best. Here I’ve married them all in a quick stovetop saute and then piled them onto lavash bread finished with goat cheese and a shower of lemon zest. It’s everything that spring should be: bright, light, and fresh. Make it for a simple supper, perhaps enjoyed al fresco, and you may just forget how grim and gloomy this past winter really was.
Note: If pizza with a whole mess of veggies is too much of a stretch for your pint-sized crew, check out this Prosciutto Lavash Pizza instead. And if you’re looking for more spring vegetable inspiration, you might try this Farro Risotto with Asparagus and Peas.
- 6 scallions (about 1 bunch)
- 1 1/3 cups asparagus (tough ends snapped off, cut into 1-inch lengths)
- 2 teaspoons extra-virgin olive oil
- 2/3 cup fresh or frozen English peas (thawed)
- Pinch salt
- Two 8x10-inch pieces whole-wheat or white lavash bread
- 1/4 cup basil pesto
- 3 to 4 ounces fresh goat cheese
- 1 lemon
- 2 tablespoons chopped fresh mint
- Preheat oven to 450 degrees F with the rack on the lowest level.
- Cut off the dark green ends of the scallions and save for another use (veggie stock?) or discard. Cut the scallions in half lenghwise and then into 2-inch lengths.
- Set a medium skillet over medium-high heat and add the olive oil. Add the scallions and saute until slighly tender, about 2 minutes. Add the asparagus and saute for a minute, then add the peas and pinch of salt and continue to cook just until the vegetables no longer taste raw but still have a bite (a minute or 2). Remove from heat.
- Lay the 2 lavash breads on a large baking sheet and spread the pesto evenly over them to the very edges. Distribute the vegetables over the pesto. Break apart the goat cheese and scatter it over the vegetables (adjust amount to your liking). Bake the pizzas until slightly crispy and golden brown around the edges, about 7 minutes.
- Remove from oven and zest about half of the lemon over the top of the pizzas. Scatter with fresh mint. Cut into squares.