Spring Vegetable Pizza with Gremolata

1. Preheat oven to 425ºF. Flatten dough into a round on a pizza stone or baking sheet. Par-bake the dough for 5 minutes and remove from the oven.
2. Meanwhile, mix together the ricotta cheese, Parmesan cheese, milk and pepper. Spread mixture evenly over the par-baked pizza crust. Place pizza back into oven and bake for 5 minutes.
3. To prepare the veggie topping, heat olive oil in a skillet and saute fennel, asparagus and peas for 2 minutes. Add sliced garlic and cook for 1 minute more.
4. Carefully remove pizza, raise the oven temperature to 450ºF. Top pizza with the pea mixture and bake for 5 minutes, until crust is brown and crisp.
5. While pizza is baking, prepare gremolata, combining parsley, 1/2 tablespoon chopped fennel fronds, lemon zest and garlic.
6. Remove pizza from oven, while pizza is piping hot, sprinkle a pinch of salt and gremolata evenly over the pizza.
7. Cut into 8 wedges.

Recipe from Cooking Light April 2013.