This pizza begs for spring with its ingredients but can accommodate the harsh realities of March by using pantry items. If you would like to gussy it up a bit, use the optional asparagus and prosciutto.

Sauce

Olive oil

6 cloves of garlic, smashed

Crushed red pepper flakes to taste

½ c white wine

2 sprigs of thyme

6 sundried tomatoes

2T goat cheese

2T parsley, chopped

¼ lemon, juiced

 

Pizza dough for 4

¼ lb of bacon or pancetta

1T butter

1 shallot, minced

½ a bunch of asparagus (optional)

1C peas

Lemon zest from the 1/4 lemon

1T parsley

1 can artichoke hearts, quartered

4 slices of prosciutto (optional)

1lb fresh mozzarella

8 leaves basil (for finishing)

Parmesan cheese to taste (for finishing)

Coat the bottom of a saucepan with oil and add smashed garlic.  Put over low heat until the garlic sizzles.  Add the red pepper flakes, wine, thyme leaves and tomatoes.  Raise the heat to simmer and cook until reduced by half.  Place mixture in a blender or food processor and let cool until no longer steaming.  Add goat cheese, parsley and lemon juice.  Season to taste and puree until smooth.

Cut bacon into bite size chunks and fry until desired crispness. Drain on paper towels.

Drain most of the fat from the saucepan, and add butter and shallot and cook over low heat until soft.  Add the asparagus, if using and cook for 5 minutes. Add peas, lemon zest and parsley and, turn off heat and let warm through on the cooling burner.

Cut mozzarella into chunks. Drain and slice artichokes, if necessary, and shred prosciutto if using

To serve the pizza, spread a thin layer of the sauce on the bottom.  Sprinkle the toppings evenly throughout and bake for 10 minutes.  Finish with 2 torn basil leaves per pizza and shavings of Parmesan.