Spring Veggie Pizza

Grease a large cast iron skillet so it’s completely coated in oil, including the sides. Add your pizza dough, coat in the oil, and proof for 30 minutes by letting it sit out at room temperature in the cast iron skillet. Preheat oven to 525 F. Stretch the pizza dough to the full length of the skillet, creating a crust by making the dough thicker around the edges. Spread sauce evenly over the dough, leaving out the crust. Top with Pecorino Romano, zucchini, asparagus, and tomatoes. Drizzle with olive oil, and transfer to the oven. Bake for 12-15 minutes until dough has turned a golden brown and cheese has begun to bubble. Remove from oven and top with burrata, pesto, lemon zest, and crushed red pepper. To remove pizza, just lift up the edges and the bottom of the pizza gently with a spatula. Pizza should slide right out. Slice, and enjoy!