Seasonal Ingredients: Spring Pizza Recipes

Spring in California brings an abundance of fresh, vibrant produce that's perfect for creating seasonal pizzas. At Salvatore Pizza, we believe in celebrating the seasons through our special menu offerings. Today, I'm sharing some of our favorite spring pizza recipes that highlight the best of California's spring harvest.

Why Seasonal Ingredients Matter

Before diving into recipes, let's talk about why seasonal cooking is important. When ingredients are in season, they're at their peak in terms of flavor, nutrition, and affordability. For pizza, using seasonal ingredients means you're getting the freshest possible toppings that require minimal intervention to taste amazing.

In California, we're blessed with incredible year-round growing conditions, but spring still brings special treasures: tender asparagus, sweet peas, artichokes, fresh herbs, edible flowers, and young garlic. These ingredients bring brightness and vitality to our pizzas after the hearty flavors of winter.

Recipe 1: Asparagus and Spring Onion Pizza with Lemon Ricotta

This pizza celebrates the quintessential spring vegetable: asparagus. The bright, grassy flavor pairs beautifully with creamy ricotta and zippy lemon.

Ingredients:

• 1 ball of Salvatore pizza dough (or your favorite pizza dough)
• 1/2 cup whole milk ricotta
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 1 clove garlic, finely grated
• Salt and freshly ground black pepper
• 8-10 asparagus spears, trimmed and thinly sliced on the diagonal
• 2 spring onions, thinly sliced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Fresh mint leaves and lemon zest for garnish

Method:

1. Preheat your oven to the highest setting (ideally 500°F or more) with a pizza stone or steel if you have one.
2. In a small bowl, mix the ricotta with lemon zest, half the lemon juice, grated garlic, salt, and pepper.
3. Stretch your pizza dough to a 12-inch round on a floured pizza peel or parchment paper.
4. Spread the lemon ricotta mixture evenly over the dough, leaving a border for the crust.
5. Scatter the sliced asparagus and spring onions over the ricotta. Sprinkle with Parmesan and drizzle with olive oil.
6. Bake for 8-10 minutes or until the crust is golden and the asparagus is tender.
7. Remove from the oven and immediately garnish with fresh mint leaves, additional lemon zest, and the remaining lemon juice.

"Spring produce doesn't need much manipulation—its natural flavors shine when treated simply. Let the ingredients speak for themselves." — Elena Moretti, Executive Chef

Recipe 2: Sweet Pea and Prosciutto Pizza with Fresh Herbs

Sweet spring peas are often overlooked as a pizza topping, but their pop of sweetness works wonderfully with salty prosciutto and fresh herbs.

Ingredients:

• 1 ball of Salvatore pizza dough
• 2 tablespoons olive oil
• 1 cup fresh or frozen sweet peas (thawed if frozen)
• 1/4 cup mascarpone cheese
• 1/2 cup shredded mozzarella
• 3-4 slices prosciutto, torn into pieces
• 2 tablespoons mixed fresh herbs (mint, basil, chives)
• 1 tablespoon lemon zest
• Red pepper flakes (optional)
• Sea salt and freshly ground black pepper

Method:

1. Preheat your oven as hot as it will go with a pizza stone if you have one.
2. If using fresh peas, blanch them in boiling water for 1 minute, then shock in ice water to preserve their bright green color.
3. Stretch your dough into a 12-inch round.
4. Brush the dough with olive oil. Drop small spoonfuls of mascarpone across the surface, then sprinkle with mozzarella.
5. Scatter the peas evenly over the cheese.
6. Bake for 8-10 minutes until the crust is golden and the cheese is bubbly.
7. Remove from the oven and immediately top with torn prosciutto, fresh herbs, lemon zest, a pinch of red pepper flakes if using, and a light sprinkle of sea salt and pepper.

Recipe 3: Artichoke and Meyer Lemon Pizza with Fresh Ricotta

Artichokes are a California specialty in spring, and their unique flavor pairs beautifully with fragrant Meyer lemons, another California treasure.

Ingredients:

• 1 ball of Salvatore pizza dough
• 1/4 cup olive oil
• 2 cloves garlic, thinly sliced
• 1 cup fresh ricotta
• 1 cup marinated artichoke hearts, drained and quartered
• 1 Meyer lemon, very thinly sliced and seeds removed
• 1/4 cup grated Pecorino Romano
• 1 tablespoon fresh thyme leaves
• Flaky sea salt and freshly ground black pepper
• Honey for drizzling (optional)

Method:

1. Preheat your oven to its maximum temperature with a pizza stone if available.
2. In a small pan, warm the olive oil with sliced garlic over low heat for 5 minutes to infuse the oil. Remove from heat and let cool.
3. Stretch your dough into a 12-inch round.
4. Brush the dough with the garlic-infused oil, including some of the garlic slices.
5. Dot the surface with spoonfuls of ricotta, then arrange artichoke quarters and Meyer lemon slices evenly over the top.
6. Sprinkle with Pecorino Romano and thyme leaves.
7. Bake for 8-10 minutes until the crust is golden and the lemons are slightly caramelized.
8. Finish with a sprinkle of flaky sea salt, freshly ground pepper, and a light drizzle of honey if desired.

Tips for Working with Spring Ingredients

• Keep it simple: Spring ingredients have delicate flavors that can be overwhelmed by too many toppings. Less is more!
• Cook appropriately: Some spring vegetables like asparagus need a little cooking on the pizza, while others like fresh herbs should be added after baking.
• Balance flavors: Spring vegetables often have a sweet, green flavor that pairs well with salty cheeses, acidic elements like lemon, and rich additions like mascarpone or ricotta.
• Source locally: Visit your local farmers' market for the freshest spring produce. California's markets are bursting with seasonal treasures this time of year.
• Get creative with herbs: Spring is the perfect time to experiment with fresh herbs like mint, chives, tarragon, and dill—not just the standard basil.

Visit Us for Seasonal Specials

Throughout spring, Salvatore Pizza locations feature seasonal special pizzas that showcase the best local produce. Our menu changes frequently based on what's available and at peak freshness.

We hope these recipes inspire you to celebrate spring's bounty on your next homemade pizza. If you create one of these recipes or come up with your own spring variation, share a photo on social media and tag us—we'd love to see your creations!