Spring Pizza

I have always enjoyed cooking.  But recently I have been going through a period where cooking feels like a chore.  My work schedule has become more demanding and I just haven't had the time or energy.  With the entrance of Spring I have been getting my cooking mojo back.  The availability of fresh Spring produce has helped to excite my passion for cooking again.

This week I made a Spring Pizza.  Per usual I didn't use a recipe, I based it on a recipe I read earlier this month.  I bought the whole wheat pizza dough and rolled it out.  For the sauce I made a white sauce.  Use equal parts butter and flour (about 1 TBS) to make a roux.  Melt the butter in a sauce pan and then whisk in flour letting it cook for just a minute.  Then slowly stream in milk (1-2 cups) whisking as you go to remove lumps.  Simmer the sauce until thick enough to spread.

For the topping I used leeks, mushrooms, asparagus, fontina cheese and fresh mozzarella.  Saute the leeks and mushrooms prior to putting them on the pizza.  After spreading the sauce sprinkle on the fontina, then add on the veggies and finish with a few pieces of fresh mozzarella.  Bake in an oven at 350 degrees per dough instructions or until bottom is golden brown.  After baking I drizzled it with of my pesto thinned out with olive oil.

With a simple spinach salad it made a perfect Spring dinner!