Description
Spring is the season for renewal and fresh garden produce. This Sourdough Spring Veggie Pizza with Fresh Garden Flavors combines a tangy sourdough crust with roasted asparagus, bell peppers, zucchini, cherry tomatoes, and red onion, finished with garlic, olive oil, and fresh basil. Perfect as a light weeknight dinner or colorful centerpiece for gatherings, this pizza brings seasonal vegetables and aromatic herbs together in every bite.
Ingredients
Instructions
1. Bring sourdough dough to room temperature and preheat oven to 475°F with a pizza stone or baking sheet inside
2. Stretch or roll dough to a 12-inch circle on parchment paper and brush lightly with olive oil
3. Trim asparagus and slice bell pepper, zucchini, cherry tomatoes, and red onion
4. Toss vegetables with olive oil, salt, and pepper and roast at 400°F for 10–12 minutes until edges char
5. Spread garlic paste on dough, arrange roasted vegetables evenly, and sprinkle with cheese if using
6. Bake pizza for 10–14 minutes until crust is golden and toppings bubble
7. Brush crust with olive oil and scatter fresh basil leaves
8. Drizzle with balsamic glaze and serve immediately
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Category: pizza
- Method: bake
- Cuisine: vegetarian
Nutrition
- Serving Size: 1 slice
Keywords: sourdough spring veggie pizza, fresh garden flavors, spring vegetable flatbread pizza, roasted veggie flatbread, vegan spring recipes, spring dinner ideas vegetarian, spring cooking, sourdough pizza, vegetarian pizza, seasonal recipes