Spring Garden Pizza
Garden Pizza: A Colorful Twist on a Classic Focaccia
Spring is here, and there’s no better way to celebrate the season than with a vibrant, homemade garden pizza that’s as beautiful as it is delicious. This focaccia bread garden pizza brings the fresh flavors of your spring garden right to the table—no delivery required. Whether you’re planning a cozy family brunch, a backyard gathering with friends, or an edible educational experience for your homeschool class, this recipe is a show-stopper.
Made with fluffy focaccia dough and topped with crisp, colorful vegetables, this garden pizza is a work of edible art. The fresh herbs, juicy tomatoes, and hand-cut veggie shapes don’t just add flavor—they make the whole dish look like a blooming spring garden.
Ingredients for Your Garden Pizza
- 1/2 cup warm water
- 1 1/3 to 1 1/2 cups flour
- 1 tsp instant yeast
- 3/4 cup sugar
- Pinch of salt
- 1 tbsp olive oil
- 1/2 bell pepper
- 1/2 red onion
- 5 olives
- 2 mushroom slices
- 2 sprigs each of dill, parsley, and green onions
- 2 cherry tomatoes
How to Make Your Tasty Garden Pizza
Make the Dough
In a bowl, combine warm water, olive oil, salt, sugar, and yeast. Gradually add flour until you get a soft, slightly sticky dough. Shape it into a ball, place it in a bowl, and cover with cling film. Let it rise for one hour.
Prep Your Garden Toppings
Wash and slice the vegetables. Use creativity here—cut onions into rings, bell peppers into flower shapes, and olives into circles. Halve the cherry tomatoes and set all your toppings aside.
Shape the Dough
Place the risen dough onto a piece of crumpled baking paper. Using damp hands, stretch and shape it into a rustic rectangle. Gently press sprigs of dill or parsley into the dough—they’ll form the base of your garden “landscape.”
Assemble the Pizza
Add your larger veggie slices first to create visual anchors. Then layer in smaller pieces and details to complete your garden scene. Cover with cling film and let it rest for another 20 minutes.
Bake to Perfection
Preheat your oven to 473°F (245°C). Bake the pizza for 10–15 minutes, or until golden and puffed. Once out of the oven, remove the dried dill sprigs and replace them with fresh green onions and chopped herbs for a final fresh touch.
A Slice of Spring
This garden pizza is more than just a meal—it’s an experience. The focaccia base is light and airy, while the colorful toppings deliver fresh flavors and a hint of sweetness from the roasted vegetables. It’s perfect as a centerpiece or a shareable snack that brings a touch of spring to your table, any time of year.
Give this recipe a try and create your own garden masterpiece—then dig in!
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Spring Garden Pizza
Description
This focaccia bread garden pizza is a delicious and savory dish that combines the fluffy texture of focaccia bread with fresh vegetables and spicy herbs.
Ingredients
- 1/2 cup warm water
- 1 1/3– 1 1/2 cups of flour
- 1 tsp. instant yeast
- 3/4 cup sugar
- pinch of salt
- 1 tbsp. olive oil
- 1/2 bell bell pepper
- 1/2 violet onion
- 5 olives
- 2 mushroom slices
- 2 sprigs each of dill, parsley, green onions
- 2 cherry tomatoes
Instructions
- In a bowl, mix water, oil, salt, sugar yeast. Pour in flour in batches. Knead into a soft, slightly sticky dough. Roll the dough into a ball, put it in a bowl, and leave it to rise for 1 hour under cling wrap.
- Prepare the vegetables for the pizza topping. Try to cut in broad slices. The vegetables will lose moisture and shrink in size as they bake. Cut the onions in circles, sweet peppers in flowers, and olives in circles. Cut the tomatoes in half.
- Place the dough on baking paper and crumple it. With damp hands form a rectangle like the picture. Place sprigs of dill or parsley on the pizza. Lightly press them into the dough.
- Place the large vegetable flowers.
- Add small motifs. Cover the pizza with clingfilm and leave for 20 minutes.
- Bake in a 473°F oven for 10-15 minutes. Remove the dill sprigs (they have dried out and become unsavory). Place green onions in place of the stems, herbs, and finely chopped peppers.
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