Asparagus and Ricotta Pizzas Recipe

Charlyne Mattox created this recipe back in May of 2011. It serves 4 and takes 45 minutes to make form start to finish.


The unusual combination of asparagus and ricotta make for a spectacular taste that will make you want to experience it often.

Make it tonight.  Happy pizza!


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


 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 3/4 teaspoon salt and 1/4 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 1/4 teaspoon each salt and pepper. Top the pizzas with the arugula just before serving.



Posted by M Dee Dubroff, on January 30, 2013 at 9:00 AM