There’s not much of a recipe here, just an idea for free form pizza ingredients that are currently rocking our world. We’re calling it a spring pizza, and it goes something like this: fresh peas, ricotta, pesto, maybe some burrata, , some fennel sausage, and maybe some sliced fresno and/or fresh jalapeños.
And yes, I will do a full pizza post soon now that we’re in outdoor mode.
Oh, and the dough? It’s Roberta’s recipe from the New York Times. It’s lovely.
P.S. We did this version on the grill, as a book I shot just recently hit the shelves. You may already know Pizza On The Grill, but there’s an update with new recipes photographed by yours truly. Check it out!