Asparagus and Ricotta Pizzas

Name: Asparagus and Ricotta Pizzas
Total time: 45 min
Yield: Serves 4
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

6 Reviews

ADD YOUR REVIEW

Con Poulos

Hands-On Time

15 Mins

Total Time

45 Mins

Yield

Serves 4

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

How to Make It

Step 1

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

Step 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.

Step 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.

Ratings & Reviews

★ ★ ★ ★ ★

Reviews

five_whole_stars

View Earlier Comments

Zoelisbeth 2014-06-16T15:17:51-04:00

I use dayia mozzarella cheese substitute for the vegans out there. I dont need to cut the asparagus when they are in season. I also put oil directly on the crust before the ingredients. It works for me >^^< pax

Lexie1 2012-10-30T15:33:26-04:00

I've made this several times. To the person who said the asparagus should be chopped up, the recipe calls for it to be cut in half and then again lengthwise. I don't find the ricotta to be that big of a deal, but you could spread it on first if it bothers you. I just do one large pizza and have found that 1/2 a lb of asparagus is plenty as well as half the ricotta. I also use spinach instead of arugula. The salad topping is what really makes this tasty. So good and easy to make! Will try with goat cheese too. Yum.

Whippetmom 2011-12-13T02:58:17-05:00

I highly recommend substituting herbed goat cheese for the ricotta. We used an 8 ounce log of goat cheese - plenty of flavor and a big hit!

rosedicaprio 2011-05-28T17:46:39-04:00

There is something messed up with this recipe. The asparagus is way too long for a pizza, it really should be chopped up. Also, recipe calls for you to add ricotta second to last. By not spreading it on the pizza dough before the ingredients are piled on it, you are forced to pile clumps of ricotta on top of the vegetables, and it's not spread out. It was tasteless,and terrible. We had to toss it, which was a shame because the ingredients were not cheap.

Karilynn59 2011-05-22T11:05:45-04:00

I went to a potluck and this was served.. so good, went fast

giunia 2011-05-02T00:45:52-04:00

This was really easy and nice!

Asparagus and Ricotta Pizzas

Ingredients

How to Make It

You May Like

Read More

Ratings & Reviews

Asparagus and Ricotta Pizzas

Ingredients

Nutritional Information

How to Make It

You May Like

Read More

Real Simple Newsletters

Ratings & Reviews