With crunchy snap peas, tender asparagus, zingy dressing and a thin, crispy crust, this flatbread is bright and fresh — great for an April dinner or a hearty happy-hour nosh. This gorgeous spring pizza will be a favorite.

You will find this flatbread to be a great dish to make fresh and on the spot when having an intimate gathering with friends or family. Make the dough earlier so it’s ready to go, and either bake it with your guest(s) while you have a glass of wine, or have it ready-baked.

Ingredients

• 1 bunch asparagus
• 1 12-ounce package Pizza Dough (white or wheat)
• 2/3 cup sugar snap peas, divided
• 2/3 cup ricotta cheese, divided
• 1 cup shredded whole-milk mozzarella cheese, divided
• 2 ounces prosciutto, torn into pieces
• Crushed red pepper flakes, to taste
• Torn basil leaves, for garnish
• For the lemon vinaigrette:
• 1 lemon, zested and juiced
• 2 tablespoons minced fresh basil
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground

Directions

1. Place a pizza stone in the oven and heat to 500 F. Remove the woody ends from asparagus and cut the spears into 2”-long pieces. Set aside.
2. Make the lemon vinaigrette: In a blender, combine the zest and juice of the lemon, basil, 1 minced garlic clove, Dijon mustard, kosher salt, black pepper and extra virgin olive oil. Blend for 30 seconds.
3. Lightly dust a work surface with flour. Divide pizza dough in half. Roll each half into an ⅛”-thick oval crust. Transfer each crust to a piece of parchment paper.
4. Drizzle 2 tablespoons lemon vinaigrette over each crust. Top each with half the asparagus tips, ⅓ cup sugar snap peas, ⅓ cup ricotta, ½ cup shredded whole-milk mozzarella and 1 oz torn prosciutto.
5. Use a pizza peel to transfer the flatbreads and parchment to the oven and bake for 2 minutes. Remove the parchment paper, increase the heat to broil and cook for 2 to 3 minutes or until the mozzarella is melted and the crust is charred in spots. Drizzle with the remaining vinaigrette, sprinkle with black pepper and crushed red pepper flakes and garnish with more basil leaves.
6. Serve hot.