Asparagus and Ricotta Pizzas
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Con Poulos
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Serves 4| Hands-On Time: 15m| Total Time: 45m
1 pound pizza dough, at room temperature
cornmeal, for the baking sheet
1 pound asparagus, halved crosswise and lengthwise
5 ounces cremini or button mushrooms, thinly sliced
2 cloves garlic, thinly sliced
1 1/2 cups ricotta
1/2 cup grated Parmesan (2 ounces)
3 tablespoons olive oil
kosher salt and black pepper
2 cups baby arugula
2 teaspoons fresh lemon juice
Heat oven to 400° F. Shape the dough into 4 rounds and place on 2 cornmeal-dusted baking sheets.
Dividing evenly, top the dough with the asparagus, mushrooms, and garlic, then the ricotta, Parmesan, and 2 tablespoons of the oil. Season with ¾ teaspoon salt and ¼ teaspoon pepper. Bake, switching the pans halfway through, until the crust is golden brown and crisp, 25 to 30 minutes.
Meanwhile, in a medium bowl, toss the arugula with the lemon juice, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Top the pizzas with the arugula just before serving.
By Charlyne Mattox , May, 2011
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