Cookbook

Asparagus and Ricotta Pizza

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Ingredients

  • 12 oz pate , a pizza
  • 12 asperges
  • 1 Tbsp huile d'olive
  • 3/4 cup ricotta, part-skim
  • 1 tsp citron, zeste
  • 1/2 cup parmesan
  • poivre
  • 6-12 basilique, feuilles

Instructions

Heat oven to 400F.

Trim woody ends from the asparagus. Place the spears on a baking sheet, drizzle with oil, toss to coat. Roast about 6', or until just tender. Transfer to a cutting board to cool slightly, than cut into 3/4" pieces. Reserve the baking sheet with the oil still on it, to use for the pizza.

Increase oven to 500 F.

Put dough into 12" round baking sheet. Stir together the ricotta and the lemon zest in a medium bowl, then use the back of a spoon to smear that mixture over the dough, leaving a 1' border. Arrange the asparagus on top, springle with the parmesan and some black pepper.

Bake 10-12' or just until the cheese is melted and browning, the asparagus is softened and the crust is browned.

Garnished with basil cut into thin stripes.

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