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Spring Vegetable White Skillet Pizza

The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.

Spring is here! If you ask me, that’s the perfect excuse for an impromptu pizza party featuring fresh spring greens for toppings! Which greens are in-season, you ask? Fresh-picked asparagus, kale and Brussels sprouts are all ripe in Heinen’s Produce Department, and I couldn’t resist grabbing a bag of Heinen’s frozen peas, too! I’ll never turn down my greens if they are in pizza form.

Spring Vegetable White Skillet Pizza

For this recipe, the pizza baking vessel is a cast iron skillet. They help create a perfectly crispy outside and fluffy inside that just doesn’t happen when cooking on a pizza stone or baking sheet. Don’t even get me started about the crispy cheese that melts between the crust and skillet, it’s a showstopper!

I also ditched traditional pizza sauce in favor of a few other sauces that compliment the fresh veggies beautifully. The recipe below features two different sauce substitutes – a classic white sauce with an herb-infused oil base and Heinen’s pesto.

Spring Vegetable White Skillet Pizza
Spring Vegetable White Skillet Pizza
Cook time:
15min
Prep time:
5min
Total time:
20min

Servings:
2 Pizzas (4-8 people)

Ingredients

  • 2 16 oz. bags premade pizza dough
  • 2 Tbsp. Beano’s classic white sauce
  • 1 1/2 Tbsp. Heinen's pesto
  • 1 1/2 cups Heinen's mozzarella
  • 1/2 cup Brussels sprouts
  • 1/3 cup Heinen's frozen peas
  • 5 asparagus spears, cut into 1-inch pieces
  • 1/2 cup fresh kale, shredded
  • 1/2 tsp. Heinen's four color peppercorn, ground

Instructions

  1. Preheat the oven to 450°F.
  2. One-to-two hours prior to cooking, remove the dough from the refrigerator and allow it to come to room temperature.
  3. This will help create a crispy curst with a fluffy interior.
  4. Place the first package of dough into a 12-inch cast iron skillet and spread it to the edges. Repeat in a separate skillet with the second package of dough.
  5. Top one with the white pizza sauce and the other with the pesto. Cover both pizzas with the cheese, toppings and the freshly cracked peppercorns.
  6. Bake on the lower rack of the preheated oven for 15 minutes.
  7. Remove from the oven when the cheese is bubbly and cooked to your liking. Slice and enjoy!

Spring Vegetable White Skillet Pizza

 

Graham and Carl Russell
By Graham Russell
Graham Russell is half of the outdoor cooking duo behind CookingWithCarrrl. A true pairing of Beauty (Carl) & the Beast (Graham) – CookingWithCarrrl combines humor with easy-to-follow charcoal grilled/smoked recipes that the family will be sure to devour. Cooking with charcoal can be intimidating, but we are here to show you any dog can learn a new trick. Graham currently resides in Northeast, Ohio with his wife, two daughters, and dog, Carl.

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