This pizza was incroyable!  (Just like the publication that the recipe came from).  Cooking Light magazine is one of my favorite all-time magazines for a multitude of reasons.  First off, the photography is amazing, the recipes are very well tested, and the variety of foods and produce highlighted is both seasonal and diverse.  Some might see the word light in conjunction with food and think bland— no dessert and none of your favorites like pasta or pizza.  But oh no. Light here means a diet of diversity—all types of proteins, a multitude of veggies, and ingredients to lighten everything up.

For example, this decadent vegetarian pizza is lightened up with the use of whole grain pizza dough, tons of veggies, part-skim varieties of both ricotta cheese and mozzarella cheese, and the fresh flavors of herbs and citrus.  Those components and also, asparagus tips, sugar snap peas and beautiful zucchini ribbons. Appealing, right? So my recommendation to you is to subscribe to this (now quarterly) magazine if you don’t already, and when you do, to try as many of their wonderful recipes each month as you can!

(To view this recipe, click on the blue title of the blog post above*)

Tagged: asparagus, blanched vegetables, Cooking Light, Cooking Light magazine, fresh basil, lemon juice, lemon zest, part-skim ricotta cheese, pizza, ricotta cheese, shredded mozzarella cheese, sugar snap peas, vegetarian pizza, whole wheat pizza dough, zucchini, zucchini ribbons