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