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Spear-It of Spring Pizza



Green Onion and Garlic Cream Sauce: – 1 cup Real California heavy cream – 4 green onions, roughly chopped – 1 tablespoon extra virgin olive oil – 1 teaspoon garlic powder Roasted Asparagus Spears: – 10 asparagus spears – 2 tablespoons olive oil – 1/2 teaspoon Pimen d’Ville Espelette pepper – 1/2 teaspoon kosher salt Pizza and Garnishes: – 10 ounces prepared pizza dough – 4 ounces shredded Real California scamorza cheese – 35 grams Green Onion and Garlic Cream Sauce – 55 grams Roasted Asparagus Spears – 6 fresh mint leaves, torn – 20 grams baby arugula – 20 grams grated Real California Mezzo Secco cheese – 1 lemon wedge :Scamorza, Mezzo Secco, Cream Sauce
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To prepare Green Onion and Garlic Cream Sauce, combine cream, onions, olive oil, and garlic powder in a blender or food processor and process until incorporated, 35 to 45 seconds (sauce is best made 12-24 hours in advance).

To prepare Roasted Asparagus Spears, preheat oven to 450°F. Combine asparagus, olive oil, pepper, and salt. Transfer to baking sheet and roast 3 minutes. Set aside to cool, then bias cut asparagus into 1-inch pieces.

To prepare Pizza and Garnishes, preheat oven to 550°F. Spread dough to 12-inch round and top with scamorza cheese, Green Onion and Garlic Cream Sauce, and Roasted Asparagus. Bake until golden brown, 5-6 minutes. Remove to a cooling rack and top with mint, arugula, Mezzo Secco cheese, and a squeeze of lemon.

Recipe courtesy of Chef Leah Scurto, Pizzaleah, Windsor, Calif. – RCPC Plant-Forward Category Winner

Per Order:

Makes 1 pizza