Description
Topped with a tangle of thin asparagus shavings and dollops of creamy ricotta cheese, this pizza is the perfect way to welcome spring's arrival. You'll find it's easiest to shave asparagus if you find the thickest, fattest stalks possible (about as thick as your thumb, if you can find them).
Ingredients
Scale
- 5-6 thick asparagus stalks (~1/2 lb)
- 2 tbsp olive oil, divided
- Salt and pepper
- 1 lb pizza dough
- Cornmeal, for dusting the pizza peel
- 1 clove garlic, pressed
- 3 large basil leaves, finely chopped
- 1 cup shredded mozzarella cheese
- 1/4 cup shredded asiago cheese
- 1/2 cup ricotta cheese
Instructions
- Preheat your oven to 475F. If you have a pizza stone, place it in the oven now so that it is also preheated by the time you're ready to bake.
- Shave the asparagus into thin slices by hold them by the woody bottom end and running a sharp vegetable peeler along the stalks from bottom to top. Transfer the shaved asparagus to a mixing bowl, and toss with 1 tbsp olive oil and a little salt and pepper until well coated.
- Roll out the pizza dough into a 12" round, and place it on a pizza peel generously dusted with cornmeal. (Or, if you don't have a pizza peel, the back of a baking sheet will also do.)
- Brush the dough with the remaining 1 tbsp olive oil, leaving a 1" border around the edges, and sprinkle with garlic and chopped basil. Sprinkle with an even layer of mozzarella and asiago, then arrange the shaved asparagus overtop.
- Bake in preheated oven for 10-15 minutes, or until the asparagus is wilted and slightly charred, the edges of the crust are golden brown and the cheese is melted and bubbly.
- Remove from the oven, and immediately top with dollops of ricotta cheese. Let stand for a minute or two, then cut into slices using a very sharp knife and serve immediately.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main
- Method: Baked
- Cuisine: Canadian