Asparagus and Ricotta Pizzas

Asparagus and Ricotta Pizzas
five_whole_stars
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By May, 2011

Nutritional Information

  • Per Serving
  • Calories 621
  • Fat 29g
  • Sat Fat 11g
  • Cholesterol 57mg
  • Sodium 1,335mg
  • Protein 29g
  • Carbohydrate 62g
  • Sugar 4g
  • Fiber 4g
  • Iron 5mg
  • Calcium 433mg
What does this mean? See Nutrition 101 .

Quick Tip

Pizza boxes
Dusting the pan with cornmeal is an easy way to keep the pizza dough from sticking, and it adds a tasty bit of authentic pizza-parlor crunch.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.