Asparagus and Ricotta Pizza

The recipe Asparagus and Ricotta Pizza could satisfy your Mediterranean craving in approximately 32 minutes. For $5.4 per serving, you get a main course that serves 2. One serving contains 1069 calories, 46g of protein, and 46g of fat. If you have pizza dough, fresh flat-leaf parsley, olive oil, and a few other ingredients on hand, you can make it. It is brought to you by Just a Taste. 9464 people were glad they tried this recipe. Overall, this recipe earns an excellent spoonacular score of 96%. Try Grilled Asparagus and Ricotta Pizza, Pizza with Ham, Asparagus, and Ricotta, and Grilled Asparagus Ricotta Pizza for similar recipes.

Servings: 2

Preparation duration: 20 minutes

Cooking duration: 12 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 500ºF.Roll out the pizza dough on a lightly floured surface until it is roughly 12 inches wide and 1/4-inch thick. (See Kelly's Notes.)Invert a baking sheet and sprinkle it liberally with cornmeal. Transfer the dough to the baking sheet then brush the dough lightly all over with olive oil. Combine the ricotta, parmesan cheese, garlic and parsley. Season the cheese mixture with salt and pepper to taste.Using a vegetable peeler, shave the asparagus length-wise into thin ribbons. (There's no need to remove the tough ends first, as you can use them to more easily grip the asparagus as you peel them. Just make sure not to shave off any of the tougher part.) In a small bowl, toss the ribbons with 2 teaspoons of olive oil.Spread the cheese mixture all over the pizza, leaving a 1/2-inch border around the edges, then evenly distribute the asparagus ribbons on top of the cheese.Bake the pizza for 10 to 12 minutes, rotating it half-way through, until the crust is fully baked and golden brown. Remove the pizza from the oven to a cutting board, drizzle it with fresh lemon juice, and slice and serve.Kelly's Notes:The pizza dough can be rolled into any desired shape, including round, rectangular or free-form, for a more rustic look.You can use a pizza stone in place of the inverted baking sheet.Oven temperatures and positions may vary, so make sure you are baking your pizza on the middle rack and check it frequently.

 

Step by step:

1. Preheat the oven to 500ºF.

2. Roll out the pizza dough on a lightly floured surface until it is roughly 12 inches wide and 1/4-inch thick. (See Kelly's Notes.)Invert a baking sheet and sprinkle it liberally with cornmeal.

3. Transfer the dough to the baking sheet then brush the dough lightly all over with olive oil.

4. Combine the ricotta, parmesan cheese, garlic and parsley. Season the cheese mixture with salt and pepper to taste.Using a vegetable peeler, shave the asparagus length-wise into thin ribbons. (There's no need to remove the tough ends first, as you can use them to more easily grip the asparagus as you peel them. Just make sure not to shave off any of the tougher part.) In a small bowl, toss the ribbons with 2 teaspoons of olive oil.

5. Spread the cheese mixture all over the pizza, leaving a 1/2-inch border around the edges, then evenly distribute the asparagus ribbons on top of the cheese.

6. Bake the pizza for 10 to 12 minutes, rotating it half-way through, until the crust is fully baked and golden brown.

7. Remove the pizza from the oven to a cutting board, drizzle it with fresh lemon juice, and slice and serve.Kelly's Notes:The pizza dough can be rolled into any desired shape, including round, rectangular or free-form, for a more rustic look.You can use a pizza stone in place of the inverted baking sheet.Oven temperatures and positions may vary, so make sure you are baking your pizza on the middle rack and check it frequently.

Nutrition Information:

covered percent of daily need