Does this look good to you? I hope so, because it was pretty fabulous, I must say. So fabulous in fact that I’m feeling a bit cocky about it! Let’s have the play-by-play!
First, I started with some spring veggies, asparagus and fiddleheads. These cleaned fiddleheads were boiled for 5 minutes and (the asparagus for two minutes) before being plunged into icy water to stop the cooking process. At the same time, I browned some SpringDell cheese and garlic sausage, tossing the veggies with a bit of the drained off sausage fat (olive oil works, too). Layered thinly on a parchment paper-lined cookie sheet, these veggies roasted at 425 for about 10-15 minutes (but could go as long as 20 depending on taste and planned usage).
After roasting up the veggies, I added the sausage back in. Now, this in itself makes a great meal but it’s also a great filling for pizza, quiche, etc, so let’s get to it!
This cheese from Mozzarella House is killer delicious! be sure to slice and drain it well before adding to your pizza, unless you like a soggy crust.
Melt in your mouth deliciousness!
First I flattened some some pizza dough and tossed some browned Sprigdell cheese and garlic sausage crumbles on the first layer. I followed wth a few medallions of Mozzarella House sliced and drained Ovoline. My blanched and roasted spring veggies made the next layer, followed by a few more medallions of the fresh cheese just because. A sprinkle and grind of salt and pepper to taste, and this baby was ready for the oven! Four Star Farms corn meal dusted the pizza stone and the pizza baked at 425 for 12-15ish minutes.
There you have it, Spring Veggie Pizza! This one was thoroughly enjoyed by my spring veggie skeptics. I hope you’ll like it too!