Green Spring Pizza

This Pizza is fresh, seasonal and delicious.  Once you get the dough made, it comes together in a flash.  So check out my pizza dough recipe, which can be frozen and kept on hand for busy nights.

Ingredients:
1 ball of pizza dough (1/3 of the recipe)
1/2 cup frozen peas
1 small handful fresh mint leaves
extra virgin olive oil
salt and pepper
a handful of cornmeal
1/2 small zucchini, grated and then pressed dry in a kitchen towel
2 spears of asparagus, trimmed and sliced thinly on an angle
1/3 cup of soft fresh goat cheese
1 lemon, zest and juice
parmesan cheese
1 handful arugula leaves

Directions:

1. Preheat your oven to 425 F with a pizza stone inside. (You could also do this pizza on the grill, see my pizza dough recipe for the technique)
2. Cook the peas in the microwave with a splash of water and some salt for 2-3 minutes, until they are bright green and tender.  Place them in a small food processor (I use my Magic Bullet) along with the mint, a good glug of your best olive oil, and some salt and pepper.  Pulse until it is smooth and bright green.  Add more oil if necessary to make it a soft, smooth and spreadable consistency.
3. Place the goat cheese in a small bowl and mash it up with a fork.  Stir in half of the lemon zest and juice.  Season with salt and pepper.
4. Roll out the dough into a thin circle. Place it onto an upside-down cookie sheet covered with cornmeal Spread the pea mixture over the surface of the dough.  Sprinkle on the zucchini and aspagus, then place small spoonfuls of the cheese mixture all over the pizza.  
5. Remove the pizza stone from the oven and slide the pizza onto it, then place it back into the oven for 12-14 minutes, until the crust is golden and set and the toppings are beginning to brown.
6. Remove the pizza from the oven and top with the remaining lemon zest, a fine grating of parmesan cheese, and the arugula leaves.  Cut it into rectangles and serve.