Asparagus and Ricotta Pizzas

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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 621 calories
    • Fat 29 g
    • Sat Fat 11 g
    • Cholesterol 57 mg
    • Sodium 1,335 mg
    • Protein 29 g
    • Carbohydrate 62 g
    • Sugar 4 g
    • Fiber 4 g
    • Iron 5 mg
    • Calcium 433 mg

Ingredients

  1. Check 1pound pizza dough, at room temperature
  2. Check cornmeal, for the baking sheet
  3. Check 1pound asparagus, halved crosswise and lengthwise
  4. Check 5ounces cremini or button mushrooms, thinly sliced
  5. Check 2 cloves garlic, thinly sliced
  6. Check 1 1/2cups ricotta
  7. Check 1/2cup grated Parmesan (2 ounces)
  8. Check 3tablespoons olive oil
  9. Check kosher salt and black pepper
  10. Check 2cups baby arugula
  11. Check 2teaspoons fresh lemon juice

Directions

  1. Heat oven to 400° F. Shape the dough into 4 rounds and place on 2 cornmeal-dusted baking sheets.
  2. 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.
  3. 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.