Revel in the taste of spring with Cristina Smith’s Roman Pizza Primavera. Delight in a light and crispy crust topped with a vibrant medley of seasonal vegetables including zucchini, asparagus, and peas, perfectly complemented by a sprinkle of fresh mint and a drizzle of lemon and stracciatella. Indulge in the essence of the Italian countryside with every delicious slice.
Ingredients
Dough Recipe:
In a large bowl mix flour and yeast together. Pour in water and using a woodenspoonstir until the dough is shaggy. Next mix in salt until incorporated.
Add olive oil andcontinue stirring until it is fully incorporated.Cover and rest for 20min. Turn dough onto a non-stick surface and apply one set ofstretch and folds using the envelope method. Then rest for 20min. Repeat stretch andfolds with rest two more times, for a total of three stretch and folds.
Rest the dough at room temperature for 1hr then roll into 650 gram dough balls.
After your dough balls are made let them rest atroom temperature for 1-2 hrs then place in refrigerate overnight.
Instructions
- The next day remove dough from refrigerator 3-6 hrs prior to baking.
- Pre-heat oven to 525 F. Stretch your dough to your desired shape and size then par bake your dough for 4min
- Remove from oven
- Let rest 1-2min
- Drain salted zucchini
- Drizzle Olitalia olive oil and spread garlic on the par baked dough
- Top with zucchini, asparagus stalks, asparagus tips and english peas
- Bake for 4-5min or until crispy
- Finish with stracciatella, fresh mint, lemon zest and Olitalia Olive Oil
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