Spring Vegetable Pizza: A Colorful, Nutritious Family Meal

As spring unfolds around us, the world bursts with vibrant colors and renewed energy. Like the blooming flowers in our gardens, our plates can also reflect this seasonal brightness. This Spring Vegetable Pizza brings the freshness of the season to your dinner table—a rainbow of crisp vegetables atop a wholesome crust that's as nutritious as it is delicious. Perfect for busy weeknight dinners when you want something quick yet nourishing, this pizza proves that healthy eating can be both simple and satisfying for the whole family.

Why This Pizza is Special

Each ingredient in this recipe serves a purpose beyond just flavor. The whole wheat crust provides fiber and sustained energy, while the colorful assortment of vegetables delivers essential vitamins and minerals. The lean chicken adds protein to keep you fuller longer, and the peppery arugula brings a fresh, springtime finish. It's a balanced meal disguised as everyone's favorite food…pizza!

The Recipe (Serves 6)

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients:

• 1 pound whole wheat pizza dough (store-bought or homemade)
• 3 tablespoons extra virgin olive oil, divided
• 3 cloves garlic, finely minced
• 1/3 cup pizza sauce
• 1/2 cup cremini mushrooms, thinly sliced
• 1/2 cup multicolored cherry tomatoes, halved
• 1/2 cup yellow bell pepper, thinly sliced
• 1 1/2 cups shredded rotisserie chicken
• 1 3/4 cups part-skim mozzarella cheese, shredded
• 3/4 cup baby arugula
• 2 tablespoons balsamic glaze for drizzling
• 1 tablespoon fresh basil, thinly sliced (optional)

Instructions:

1. Preheat your oven to 450°F. If using a pizza stone, place it in the oven while preheating.
2. Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the sliced mushrooms and bell peppers and lightly sauté for 3-4 minutes until they release some moisture but still retain texture. Remove from heat and set aside to cool slightly.
3. Lightly brush 1 tablespoon of olive oil onto a large baking sheet (or prepare your pizza stone). Stretch the dough into a 12-inch circle and place onto the prepared surface.
4. Combine the remaining tablespoon of olive oil with the minced garlic in a small bowl. Brush this mixture over the dough, leaving a half-inch border for the crust.
5. Spread the pizza sauce in a thin layer over the garlic oil.
6. Arrange the sautéed mushrooms and peppers, fresh tomatoes, and chicken evenly over the sauce.
7. Sprinkle the mozzarella cheese over the toppings.
8. Bake until the crust is golden brown and the cheese is bubbly, about 12-14 minutes.
9. Remove from the oven and immediately top with fresh arugula.
10. Drizzle with balsamic glaze and scatter fresh basil if using.
11. Slice and serve while warm.

Make It Your Own

This spring pizza is wonderfully adaptable to your family's preferences and what's fresh in your garden or market:

• Swap in asparagus, peas, or artichoke hearts for true spring flavors
• Make it vegetarian by replacing chicken with white beans or chickpeas
• Try a different cheese blend with fontina or provolone for variety
• For a gluten-free option, use a cauliflower or gluten-free crust
• Add a sprinkle of red pepper flakes for a touch of heat
• For even less moisture, you can pat the sautéed vegetables with a paper towel before adding to the pizza

A Bright Finish to Your Day

As the days grow longer and the world awakens with new life, this Spring Vegetable Pizza offers a perfect way to bring the season's bounty to your table. It's more than just a meal—it's a celebration of fresh starts and vibrant flavors. Whether you're enjoying it for a family dinner or serving it for a casual gathering with friends, each colorful bite captures the essence of spring and reminds us that nourishing food can be as beautiful as the blooms outside.

If you make this recipe, we'd love to see your creations! Use #SanguinaRecipes and tag us on our Facebook, Twitter,  or Instagram!