It doesn’t matter what style of pizza is your favorite: when the weather warms up it’s time to rethink what you’re putting on top of your perfectly cooked crust. During the colder months, rustic, warming flavors like rosemary or sausage make the perfect pizza toppers — and pizza topped with hearty, filling ingredients like potatoes, pumpkin, or squash makes a delicious cold-weather meal. But when the snow melts and your local farmer’s market starts to stock ramps, peas, and fresh fava beans, your pizza recipes should follow suit, becoming lighter, fresher, and more colorful.Passion for Pizza: A Journey Through Thick and Thin to Find the Pizza Elite, say, “the best pizza is made from the best ingredients” — and spring is the best time to buy a number of fresh ingredients that are perfect for topping pizza dough. April is peak season for asparagus, for example, which is a healthy, colorful, and delicious addition to any spring pie. Sure, asparagus would be wonderful on pizza year-round, but it will be at its most vibrantly colored, most nutrient-rich, and most flavorful during the spring months.
Another perk of changing up your pizza routine during the spring? Warmer weather means you can fire up your grill. It difficult to think of an ingredient that doesn’t taste better with a little bit of char (pizza dough and a multitude of toppings included), so spring is the perfect time to switch from oven-baked pizzas to a more rustic grilled variety. Try grilling leeks or bell peppers (just enough to give them light char marks and soften them a little) before adding them to your crust along with the other toppings.
Whether you take a trip to your local farmers market for inspiration or try one of our great spring pizza recipes, you’re guaranteed to love a pizza topped with the fresh flavors of spring.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.