What is it they say, “no rest for the wicked?” I feel like I’m living that saying these days. I definitely can’t complain because my photography projects have taken me to some beautiful places lately. I’m sharing what’s been happening in my neck of the woods along with this awesome Garden Greens Pizza recipe.

A Work Trip to St. Barths

Yes, you read that right… a work trip to St. Barths. I still can’t believe an opportunity like that crossed my path this year. Wimco Villas flew me and Mike to St. Barths to stay in a gorgeous villa while I cooked, styled and shot two island-inspired recipes for their Vendome Guide. It was incredible.

Read More About: St. Barths with Wimco Villas

Food Photography Workshop

The next morning after after we got back from our trip, I helped teach a photography workshop with the Windy City Blogger Collective which opened my eyes to the possibility of hosting future photography workshops of my own. Would a food photography workshop be of interest to any of you?

Work and Play in Sanibel

I’m currently spending time with my Mom down in Sanibel, Florida. I am shooting with a couple of restaurants while I’m here and also taking some time for a little R&R. It’s a beautiful place and we come here every May to take in the Florida sunshine.

Garden Greens Pizza Recipe

When I was trying to pick which recipe to share with you next, this Garden Greens Pizza inspired by a recent Cooking Light cover stood out. It’s rare for me to make a pizza that doesn’t have tomatoes on it, but I was pleasantly surprised by this recipe. It’s so fresh tastes like a perfect spring pizza.

One of my favorite parts are those gorgeous zucchini ribbons. We sliced them extra thin using this mandoline and let them soak in a little lemon juice with a pinch of salt before adding them to the pizza. All I can say is WOW.

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GARDEN GREENS PIZZA

Adapted from Cooking Light

Ingredients

• 12 ounces fresh pizza dough
• 8 cups of water
• 1 cup medium-thick asparagus spears, trimmed and cut diagonally in half
• 1 cup sugar snap peas
• 2/3 cup part-skim ricotta cheese
• 1 garlic clove, minced
• 3 ounces fresh mozzarella cheese, torn into pieces (3/4 cup)
• 1 small zucchini, shaved lengthwise into thin ribbons using a mandoline (about 1 cup)
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon salt
• 1/2 teaspoon grated lemon rind
• 1/4 cup torn fresh basil leaves
• 1/8 teaspoon black pepper, plus more to taste

Instructions

1. Place a pizza stone in the oven and preheat oven to 500 degrees F.
2. Let pizza stone warm in the oven for about one hour.
3. Roll dough into a 13-inch circle on a large piece of parchment paper and pierce with a fork.
4. Place dough (on paper) in preheated stone for about 4 minutes.
5. Bring 8 cups of water to a boil in a large saucepan.
6. Add asparagus and peas and cook for 2 minutes.
7. Drain and place asparagus and peas into ice water.
8. Drain again and pat dry.
9. Combine ricotta and garlic in a small bowl.
10. Spread mixture over dough, leaving a 1/2-inch border.
11. Top pizza with mozzarella, asparagus and peas.
12. Bake for 10 minutes.
13. Toss zucchini with lemon juice and salt.
14. Remove pizza from oven and top with zucchini ribbons, lemon rind, basil and black pepper.

All images ©Regan Baroni 2017.