Lemon Ricotta Pizza with Shaved Asparagus

Lemon Ricotta Pizza with Shaved Asparagus

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83% would make it again
Cook Skill:
  • Each serving
  • 440cal
  • 19g fat (6g sat)
  • 20mg chol
  • 1280mg sodium
  • 53g carb
  • 2g fiber
  • 7g sugars
  • 17g protein


  • 8 ounces (about 3/4 cup) ricotta cheese
  • Zest of 1 large lemon
  • 2 large cloves garlic, minced
  • 3 tablespoons olive oil, divided
  • 3/4 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 6 thick asparagus spears, tough ends removed
  • 16 ounces prepared pizza dough
  • 1 to 2 tablespoons cornmeal
  • 1/4 cup grated Parmesan cheese
  • 4 to 5 slices prosciutto, torn into strips (optional)
  • A few leaves of fresh basil, torn or chopped


Preheat oven to 500° F.

In a small mixing bowl, combine ricotta, lemon zest, garlic, 2 tablespoons olive oil, salt and a few generous grinds of pepper. Set aside.

Using a vegetable peeler or mandoline, cut the asparagus into thin, full-length shavings. Toss with the remaining 1 tablespoon of olive oil and season to taste with salt and pepper.

Roll out the dough into a 12-inch circle on a pizza peel or sheet pan sprinkled with cornmeal. (The crust will be thin.)

Spread the ricotta mixture over the dough to form a thin layer. Arrange the asparagus over the ricotta. Sprinkle with Parmesan.

Bake on a pizza stone or sheet pan until the crust is browned and the cheese melts, about 3 to 5 minutes on a pizza stone or 7 to 10 minutes on a sheet pan.

Add strips of prosciutto (if using) to the baked pizza. Sprinkle with basil and serve.

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