I love asparagus and have been eagerly awaiting the first of the spring in our area, so what better way to enjoy it than on top of a pizza? My love of all things pizza has been firmly established and I love this version of a while pizza with fresh asparagus as a topping.
We were a little concerned about the asparagus cooking enough but not burning in a hot oven, but it honestly turned out perfectly. I served this up alongside a pepperoni Chicago-style deep dish pizza when friends of ours visited from the UK and they were both a big hit! For the Chicago-Style pizza recipe click here: Chicago Deep Dish Recipe. (and yes, that is Ariel watching over the Parmesan in the photo - we have a toddler so that's typical in our house).
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This asparagus white pizza is a great way to welcome in the spring and change up your typical white pizza recipe. Happy Spring!
Asparagus White Pizza
Ingredients
1 pound pizza dough (click here for my no-fail recipe)
Extra virgin olive oil
1 1/2 cups ricotta
1/4 cup shredded Parmesan cheese
1 tsp. garlic powder
1 pound asparagus
Salt & pepper
Lemon
Directions
Preheat the oven to 450 degrees. Press the pizza dough out onto a pizza stone or cookie sheet until its about 1/4 inch thick. Brush the entire crust with olive oil and sprinkle with salt & pepper.
Combine the ricotta, Parmesan and garlic powder. Season the mixture with salt and pepper to taste.
Using a vegetable peeler, shave the asparagus length-wise into thin ribbons or use a mandoline to get thin strips. Toss the ribbons with a drizzle of olive oil, salt, pepper and a squeeze of fresh lemon.
Spread the cheese mixture all over the pizza, leaving a 1/2-inch border around the edges, then evenly distribute the asparagus ribbons on top of the cheese.
Bake the pizza for 10 to 15 minutes, rotating it half-way through, until the crust is fully baked and golden brown. Remove the pizza from the oven, let it sit for 5-10 minutes, then slice and serve.
Directions
Preheat the oven to 450 degrees. Press the pizza dough out onto a pizza stone or cookie sheet until its about 1/4 inch thick. Brush the entire crust with olive oil and sprinkle with salt & pepper.
Combine the ricotta, Parmesan and garlic powder. Season the mixture with salt and pepper to taste.
Using a vegetable peeler, shave the asparagus length-wise into thin ribbons or use a mandoline to get thin strips. Toss the ribbons with a drizzle of olive oil, salt, pepper and a squeeze of fresh lemon.
Spread the cheese mixture all over the pizza, leaving a 1/2-inch border around the edges, then evenly distribute the asparagus ribbons on top of the cheese.
Bake the pizza for 10 to 15 minutes, rotating it half-way through, until the crust is fully baked and golden brown. Remove the pizza from the oven, let it sit for 5-10 minutes, then slice and serve.
Recipe adapted from Just A Taste
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