Springtime Veggie Pizza


Would you judge me if I said that this pizza was the best part of my weekend? Because um… it was- without question.

Winter weekends equate to football food in my mind {even if the Patriots had a bye week in this round of the playoffs} and I always try and make something a tad on the sinful side when Sunday rolls around.

I still keep it pretty nutritionally balanced- but I like to have a little fun.

Yesterday was gross here in DC. It was cold, slushy, rainy, dismal, dark- ugh. I ran some errands in the morning, made it to a spin class, and went on an afternoon walk with Will- but besides those times, I was wearing leggings as pants and an oversized long sleeve.

The apartment was a safe haven from all things freezing, wet, and nasty outside.

And around dinner time, it was filled with the aroma of pizza.

Will got me a pizza stone for Christmas (!!!) and I couldn’t wait to use it. For the first time since living here and cooking, I made a pizza and the crust was actually crispy. Success. Thank you Will and Sur la Table for making all my pizza dreams come true!

I followed the recipe for this Springtime Mushroom, Asparagus, Prosciutto Pizza with Balsamic Glaze. I swapped out the prosciutto for chicken, used only 1 tbl. of olive oil, ditched the romano cheese, and used whole wheat dough from Trader Joes.

I used to be very anti pizzas without red tomato sauce. Like, I would have protested a sauce-less pizza ten years ago. No sauce? Not a pizza. I worked in an Italian restaurant in high school and the Quattro Formaggi pizza just baffled me. Yeah that cheese smells good, but where on God’s green earth is the SAUCE. You know in Wedding Crashers when Will Ferrell is yelling at his Mom about the meatloaf? That’s me. MOM THE SAUCE!

My how things have changed. I still love red sauce pizzas, but I also have grown to love ones that put a greater emphasis on the cheese. And this pizza has a fun balsamic glaze! I had never made one of those before- I’ve always loved balsamic vinegar and it’s even more delicious in a thicker, syrupy form.

Also, I must comment on the vegetables. Winter vegetables are great but after months of eating a lot of squash and root vegetables, it was really refreshing to have mushrooms, asparagus, and peas. Yes I said peas. There are PEAS on this pizza. Which I questioned from the beginning- but I really shouldn’t have because they were amazing.

Pizza is the greatest (and better for you when you make it at home with good ingredients)

Keep it wicked healthy xoxo

6 thoughts on “Springtime Veggie Pizza

  1. Pingback: Pizza Sunday | Wicked Healthy Washingtonian

  2. Pingback: Pesto on Everything | Wicked Healthy Washingtonian

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