Sat-Dinner: Pizza Primavera

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Servings: 8 Difficulty: Advanced
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A vibrant, vegetable-forward pizza featuring roasted asparagus, sweet peppers, and melted Fontina cheese on a crispy crust.
Sat-Dinner: Pizza Primavera recipe image
Sat-Dinner: Pizza Primavera recipe image
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Sat-Dinner: Pizza Primavera

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 6.5

Description

This Pizza Primavera is a delightful celebration of fresh spring vegetables, bringing a burst of color and flavor to your table. The dish features a sturdy inch-thick pizza crust or focaccia base, topped with a savory medley of tender asparagus, sweet red peppers, and caramelized onions. The addition of minced garlic and hot pickled peppers adds a subtle kick, while generous shreds of creamy Fontina cheese tie everything together with a rich, melty finish. Fresh basil sprinkled on top just before serving provides an aromatic, herbal note that brightens the entire dish. Perfect for a light yet satisfying weeknight dinner or a casual weekend meal, this recipe is versatile enough to accommodate seasonal produce changes. Its a simple, wholesome option that feels gourmet without the fuss, making it a favorite for families and food lovers alike.

Ingredients

Directions

  1. Preheat the oven to 400F (200C).
  2. Trim the woody ends off the asparagus and cut the spears into 2-inch pieces. Set aside.
  3. Place the pizza crust or focaccia bread on a baking sheet. Sprinkle half of the shredded Fontina cheese evenly over the base.
  4. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and thinly sliced red onion.
  5. Cook the garlic and onion, stirring occasionally, for about 6 minutes or until the onion is softened and translucent.
  6. Add the sweet red pepper strips, 2 tablespoons of the chopped basil, and the chopped hot pickled pepper to the skillet.
  7. Cook for another 3 minutes, stirring frequently, until the peppers begin to soften.
  8. Add the cut asparagus pieces to the skillet. Toss to coat with the oil and other ingredients.
  9. Cook for 3 minutes, or just until the asparagus is bright green and tender-crisp. Season with black pepper.
  10. Spoon the vegetable mixture evenly over the cheese-covered pizza base.
  11. Sprinkle the remaining Fontina cheese over the vegetables.
  12. Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and melted.
  13. Remove from the oven and sprinkle with the remaining fresh basil.
  14. Cut into wedges and serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 6.5kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 125.0mg6%
Total Carbohydrate 1.2g1%
Dietary Fiber 0.2g1%
Sugars 0.8g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If asparagus is not available or out of season, green beans make an excellent substitute. Cut them into 2-inch pieces and cook until tender-crisp.

A round pizza crust works well for this recipe, but a rectangular sheet pan pizza or a thick focaccia loaf also provides a sturdy base for the toppings.

For a vegan version, ensure the Fontina cheese is plant-based or substitute with a vegan mozzarella alternative.

To prevent a soggy crust, ensure the vegetable mixture is not overly wet before adding it to the pizza base. You can drain any excess liquid from the skillet if necessary.

Keywords: pizza, primavera, asparagus, fontina, vegetable, pasta, dinner, italian-inspired, spring, easy, family-friendly, quick, healthy, crust, cheese, basil, garlic, onion, pepper, baked
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