9 Spring Pizza Recipes & How To Make It Healthy-ish
With spring in the air and the sunshine starting to make a more regular appearance, you're probably working on incorporating more fresh, local veggies into your diet. And with new fruits and vegetables coming into season every week, you're probably looking for some seasonal recipes to try out in your kitchen.
But when you think of fresh fruits and vegetables, pizza probably isn't the first dish that comes to mind. With that said, there are lots of different ways to incorporate vegetables into pizza without compromising taste. In fact, you'll be surprised at just how delicious veggie-full pizza truly is.
You can make your own dough or pick-up a few of our handmade pizza dough balls to give yourself a head start. Make sure to stop by the produce department next time you're at the Co-op, and check out these spring pizza recipes for a tasty weeknight dinner.
Photo Courtesy of Co+op
Spring Greens Pizza
Grab a bag of fresh garden greens from one of our local vendors for this spring pizza.
Chicken adds some protein to this otherwise veggie-forward pizza.
Ingredients
3 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons minced garlic
3 ounces fresh mozzarella, bocconcini size
1 cup plus 2 tablespoons balsamic vinegar
1 prepared pizza crust
1 15-ounce can crushed fire-roasted tomatoes
1 tablespoon vegetable oil
1/2 pound boneless, skinless chicken tenderloins or thighs
3 cups spring mix lettuce
Directions
Preheat oven to 400 degrees F.
In a small saucepan over medium heat, reduce 1 cup of balsamic vinegar to 1/4 cup, stirring occasionally. Remove from heat and reserve. Meanwhile, combine the olive oil, basil, oregano and garlic in a small bowl. Let sit 10 minutes.
Brush pizza crust with half the olive oil mixture and bake according to package instructions. Slice the fresh mozzarella into thin slices and add to the remaining olive oil mixture. Toss to coat.
In a medium saucepan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken and brown 2 minutes on each side. Remove the chicken from the pan and reserve.
Return the pan to the heat and deglaze with 1 tablespoon water and 2 tablespoons balsamic vinegar. Add the crushed tomatoes and bring to a simmer.
Slice the cooked chicken crosswise into 1-inch pieces and add to the tomato mixture. Simmer until sauce has thickened, about 7 minutes.
Remove the pizza crust from the oven. Spread the sauce evenly over the crust and top with marinated mozzarella slices.
Cut the pizza into four slices and top each with a handful of spring mix. Drizzle each slice with a tablespoon of the balsamic vinegar reduction and serve.
Recipe and photo adapted from Co+op
Herby Pizza with Carrot Top Pesto
If you usually toss those carrot tops in the compost, consider reserving them for this pizza that features all that delicious herby goodness that spring has to offer.
Sun-Dried Tomato and Arugula Pizza
This pizza features just a few simple recipes and is a light option for a casual vegetarian spring dinner.
Super Green Pea and Asparagus Burrata Pizza
Featuring asparagus, peas, and watercress, this may be the healthiest pizza on this list.
Who says you can't get your daily serving of veggies via pizza?
Cacio e Pepe Pizza with Roasted Radishes
Cacio e Pepe is most commonly known as a simple pasta dish that features just cheese and freshly ground pepper.
The same idea is applied to this pizza, but with the crunchy addition of roasted radishes.
Sausage and Charred Broccolini Pizza
Now you might be skeptical about broccoli on pizza, but hear us out on this one.
Fresh, local broccolini and some spicy sausage from the Co-op contrast each other perfectly for a sweet and spicy flavor that's pretty spectacular.
Roasted Chicken and Leek Pizza
While you might be familiar with using leeks in a variety of soups and stews, what about using them as a pizza topping?
Of course, if you want to make leeks the star of the show, you can omit the chicken altogether.
Grilled Naan with Burrata and Roasted Potato and Lemon
Here's a unique twist on traditional pizza, featuring a naan crust and non-traditional pizza toppings like potato and lemon.
If you want to save a little time, you can roast the potatoes and lemon up to 3 days ahead of time.
Blueberry & Beet Pizza
Here's a pizza recipe that's definitely untraditional. Not only is it vegan, but it features a simple crust with homemade cashew cheese and beet pesto.
Blueberries add a sweet, tart flavor that's a departure from standard toppings like pepperoni and olives.
Asparagus Spring Pizza
Next time you're at the Co-op make sure to grab a healthy serving of asparagus for this delightful spring pizza.
The ingredients are simple and the pizza comes together quickly, especially when you pick up pizza dough from our deli to-go case.
Recipe and photo adapted from The Spruce Eats
How To Make Pizza Healthier
While pizza will never really be considered healthy, there are a few substitutions and changes you can make to reduce the calories, carbs, and fat that's common in traditional pizzas.
Start With Cauliflower Crust
An easy way to make your pizza healthier is by substituting traditional flour crust for a cauliflower-based option. While you could certainly puree your own cauliflower crust, we offer some high-quality options here at the Co-op.
Cut Down The Cheese
Takeout pizza often comes topped with an exorbenent amount of cheese. But traditional Italian pizza comes with just the right amount, allowing the other ingredients to become the forefront of the dish. Consider taking a note from the original pizza professionals and cutting down the amount of cheese you add on top.Thin slices of mozzarella scattered around your pizza as opposed to a heaping pile of grated cheese cuts down on the overall calories of the pizza, and makes the dish more palatable for those with dairy sensitivity.
Load On The Veggies
Of course, adding a whole bunch of veggies to anything will make it at least a little healthier. So as opposed to piling on processed meats and cheeses, opt for fruits and veggies like peppers, asparagus, leafy greens, broccoli, and tomatoes.