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Wednesday, October 5, 2011

Asparagus and Ricotta Pizzas
































Asparagus and Riccotta Pizzas, Recipe from Real Simple Magazine

  • 1 pound pizza dough, at room temperature (I made my own dough from the pita/flatbread recipe I use)
  • cornmeal, for the baking sheet
  • 1 pound asparagus, halved crosswise and lengthwise
  • 5 ounces  mushrooms, thinly sliced
  • cloves garlic, thinly sliced
  • 1 1/2 cups ricotta
  • 1/2 cup grated parmesan 
  • 3 tablespoons olive oil
  • salt and black pepper
  • 2 cups arugula/spinach
  • 2 teaspoons fresh lemon juice

Directions

  1. Heat oven to 400° F. Shape the dough into 4 balls 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 salt and 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.


Recipe taken from Real Simple magazine.