Asparagus and Ricotta Pizzas
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
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
.
Similar Recipes
Quick Tip
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.
What's on Your Plate?
Advertisement
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.
