Tonight, a chilly and windy and cloudy night, I launched one of the first of my Spring Pizzas, simpler, mostly meatless, tasty and healthy meals.

I got wheat flour for the crust, and used fresh Mozzarella cheese, marinara sauce, chopped fresh kale, small bits of cow cheese, a can of chopped clams, and some vegetable sprouts.

Plus my signature pine nuts for crunch and flavor.

I par baked the crust for 10 minutes at 475, then added the ingredients, then cooked the pizza for ll minutes at 475. The crust is crispy, I love this one. The farm stands open around Mother’s Day, I’ll have fun exploring different veggie combinations.

Except for  occasional slices of sausage, I’m going meatless until Winter.

I love the simplicity of this pizza, and the flavors mix beautifully and it is a light and healthy Spring meal for us.