Asparagus and Ricotta Pizzas

Asparagus and Ricotta Pizzas 3.7 45 5 1
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  • Serves 4
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  • Nutritional Information
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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

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.

Ingredients

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

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