A few weeks ago, I started a pizza-only Pinterest board.
Beautiful asparagus is starting to pop up in the grocery store, at a beautiful price. Any day that a pound of asparagus is cheaper than a gallon of gas is a good day! And we made that good day into an even better day with pizza.
We dressed 1/2 a lb of shaved asparagus with some lemon juice, zest, garlic, and olive oil and piled that on top of a pizza crust with ricotta and goat cheese. The “salad” pairs really well with the creamy ricotta and tangy goat cheese, especially after cooking down into a wonderfully light and perfect spring dinner on the patio.
Shaving the asparagus isn’t really as time consuming as it looks – you just need a veggie peeler and you’ll be able to shave 1/2 a pound of spears in ~10 minutes.
Shaved Asparagus Pizza with Goat Cheese and Ricotta
Thinly shaved asparagus, creamy ricotta, and tangy goat cheese top this pizza that's perfect for a spring dinner on the patio.
- For the asparagus salad
- 1 Tbsp of olive oil
- 1 clove of garlic, minced
- 1 lemon, juiced and zested
- 1/2 lb of asparagus
- For assembly
- Your favorite pizza dough (or mine), ready to stretch and bake
- Olive oil, for brushing
- 1/2 cup park-skim ricotta
- 2 oz grated mozzarella
- 2 oz goat cheese, crumbled
- Place a pizza stone in the top 1/3 of your oven and increase oven to 550 (500 if your oven doesn't go that high), letting it hold at temperature for at least 30 minutes. (If you're not using a pizza stone, just have your baking sheet nearby.)
- Dust a pizza peel or your baking sheet with a light dusting of flour and a couple of generous pinches of cornmeal and set aside.
- Whisk the olive oil, garlic, and lemon juice and zest together in a large bowl.
- Using a veggie peeler, shave the asparagus into ribbons.
- Add the asparagus to the bowl and toss to coat.
- Season to taste with salt and pepper, and then set aside.
- In a small bowl, mix together the ricotta with salt and pepper.
- Gently stretch the pizza dough in to a 12-14 inch round or divide into 3 portions and stretch, for individual-sized pizzas.
- Brush a ~1-inch border of olive oil around the edge of the pizza dough.
- Spread a thin layer of ricotta over the pizza crust (depending on how thinly you stretched your pizza, you might not use it all).
- Pile the asparagus on top (let the excess liquid drip off the asparagus, back into the bowl), and then sprinkle with mozzarella and crumbled goat cheese.
- Transfer your pizza from the pizza peel to baking stone (or place your baking sheet in the oven).
- Bake for 7-9 minutes for a single large pizza (5-7 for individual pizzas), until the dough is blistered, the edges are golden brown and crispy, and the cheese starts to brown.
- Remove from oven, slice, and serve.
Yields: 1 large pizza or 3 individual pizzas
Estimated time: 1 hour 15 minutes