Spring Pizza

Maybe you're wondering why so much time has gone by between my last post and this one. Truth be told, now that the weather seems finally to have broken, I've had a hard time making myself stay inside to do, well, anything--from cleaning to cooking to blogging.

In the spirit of spring, though, I did muster up enough will power to stay inside for a few minutes and compose this post to share one of my favorite sping-time recipes, Spring Pizza (which I ate alfresco last night). It's my own original recipe, so pardon the fact that there are no exact measurements. I just kind of wing it every time. Because of that fact, the final result is always a little different--but every time it's been good!

Enjoy!

My own original creation, Spring Pizza just looks nice and fresh and springy! The yellow of the corn is reminiscent of yellow daffodils springing up and yellow forsythias in bloom. The green of the pesto and asparagus makes me think of the grass greening up and the trees beginning to bud. Not to mention--it tastes great! The mild, tangy taste of goat cheese compliments the nutty crunch of pine nuts.

You will need...
refrigerated pizza crust 
Alfredo sauce
prepared pesto
fresh asparagus, chopped into small pieces
corn (drained if it's canned)
pine nuts
crumbled goat cheese
shredded mozzarella cheese
Parmesan cheese

What to do...
1. Spread pizza crust out on greased cookie sheet.
2. Spread dough with as much or as little Alfredo sauce as desired.
3. Spread Alfredo sauce with as much or as little pesto as desired.
4. Top with asparagus, corn, pine nuts, crumbled goat cheese, shredded mozzarella cheese, and Parmesan cheese.
5. Bake according to directions provided on pizza crust package.

Serving Suggestions
Last night, I served this pizza with salad, quinoa, and cantaloupe with orange slices.