pizza dough, at room temperature
cornmeal, for the baking sheet
asparagus, halved crosswise and lengthwise
cremini or button mushrooms, thinly sliced
cloves garlic, thinly sliced
grated Parmesan (2 ounces)
kosher salt and black pepper
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.