Rating: 4 stars
46 Ratings
  • 5 star values: 20
  • 4 star values: 7
  • 3 star values: 10
  • 2 star values: 6
  • 1 star values: 3
Charlyne Mattox

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Recipe Summary test

hands-on:
15 mins
total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Shape the dough into 4 rounds and place on 2 cornmeal-dusted baking sheets.

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  • 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.

Nutrition Facts

621 calories; fat 29g; saturated fat 11g; cholesterol 57mg; sodium 1335mg; protein 29g; carbohydrates 62g; sugars 4g; fiber 4g; iron 5mg; calcium 433mg.
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