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. Here’s a little recap of what’s been going on and be sure to grab this awesome Garden Greens Pizza recipe below.
A Work Trip to St. Barths
Mike and I got back from St. Barths recently, which was a truly unbelievable and incredible “work trip.” I hope you were able to follow along with some of the Instagram images and stories, but in case you weren’t, I’m excited to share that there’s more to come in a future post!
Food Photography Workshop
The next morning after after 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
Now, I’m down in Sanibel, Florida for a couple of restaurant shoots and to also spend some time with my Mom. It’s one of my favorite places to be. And, even though I am here for work, I always make sure to reserve some time for myself.
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. I’m a huge margherita pizza fan and it’s rare for me to make a pizza that doesn’t have tomatoes on it. But, I was pleasantly surprised by this recipe and I think you will be too. It’s absolutely delicious and so perfect for spring!
One of my favorite parts of this pizza are those gorgeous zucchini ribbons. We sliced them extra thin using a mandoline and let them soak in a little lemon juice and a pinch of salt before adding them to the pizza. All I can say is WOW.
GARDEN GREENS PIZZA
Adapted from Cooking Light
- 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
- Place a pizza stone in the oven and preheat oven to 500 degrees F.
- Let pizza stone warm in the oven for about one hour.
- Roll dough into a 13-inch circle on a large piece of parchment paper and pierce with a fork.
- Place dough (on paper) in preheated stone for about 4 minutes.
- Bring 8 cups of water to a boil in a large saucepan.
- Add asparagus and peas and cook for 2 minutes.
- Drain and place asparagus and peas into ice water.
- Drain again and pat dry.
- Combine ricotta and garlic in a small bowl.
- Spread mixture over dough, leaving a 1/2-inch border.
- Top pizza with mozzarella, asparagus and peas.
- Bake for 10 minutes.
- Toss zucchini with lemon juice and salt.
- Remove pizza from oven and top with zucchini ribbons, lemon rind, basil and black pepper.
All images ©Regan Baroni 2017.