Asparagus and Ricotta Pizzas

Con Poulos
five_whole_stars
Click a Star to Rate This Recipe
preparation
15
minutes
cooking
45
minutes
Serves 4

Ingredients

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

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.
Charlyne Mattox
April 2011

Nutritional Information

  • Per Serving
  • Calories 621
  • 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
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments