Asparagus and Ricotta Pizza

Shaved Asparagus and Ricotta Pizza

It’s about time spring made its much-anticipated debut in New York City. Temperatures are just starting to creep up into the 40s, and dare I jinx it, but we may even have a 50-degree day on the horizon. With a change of the seasons comes new beginnings, and I’ve been keeping extra busy with a fun and challenging weeknight endeavor that’s way outside my comfort zone of cheese, carbs and chocolate.

Fire up those Excel engines because yours truly is wading her way through the wide world of Business Fundamentals & Tactics, the first-ever business program organized by New York City entrepreneur society General Assembly along with knowledge partner McKinsey & Company. Long story short, I’ve gone from crunching on Homemade Samoas Girl Scout Cookies while dealing with numbers in the form of teaspoons and cups, to crunching out cumulative revenue formulas while building financial models to map key metrics of proposed businesses.

Shaved Asparagus and Ricotta Pizza

I love a good challenge and am excited to be learning critical concepts about business models, market analysis, quantitative research methods and so much more. My fellow students and I are chronicling our journeys over on Tumblr, so check out my Course Reflections blog for more details. (Note: My case study for the course is based on the USPS business model, so if mail delivery really gets you going, prepare to fall in love.)

Know what else is new? This recipe for easy homemade Asparagus and Ricotta Pizza, which just about screams “spring” with every creamy, veggie-packed bite. Shaving the asparagus into thin ribbons makes for a quick bake time, and the ribbons also lend themselves well in salads starring leafy greens or your favorite grains. But there’s one more touch to take this pizza to all new homemade heights …

Ricotta lovers rejoice! You can now whip up batch after batch of your favorite cheese with just two ingredients and a few simple tips on technique. Grab 8 cups whole milk and 2 cups buttermilk and then fire up the flames for easy, cheesy homemade ricotta that’s perfect for spreading atop pizza, slathering on crostini or layering in lasagna.

Shaved Asparagus and Ricotta Pizza

Shaved Asparagus and Ricotta Pizza

Shaved Asparagus and Ricotta Pizza

Shaved Asparagus and Ricotta Pizza

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Asparagus and Ricotta Pizza

Yield: 1 (12-inch) pizza

Prep Time: 20 min

Cook Time: 12 min

Ingredients:

1 pound store-bought or homemade pizza dough
Cornmeal, for dusting baking sheet
Olive oil
1 1/3 cups fresh ricotta
1/4 cup shredded parmesan cheese
2 cloves garlic, minced
2 Tablespoons chopped fresh flat-leaf parsley
1 pound asparagus (medium thickness)
Lemon, for garnishing

Directions:

Preheat the oven to 500ºF.

Roll out the pizza dough on a lightly floured surface until it is roughly 12 inches wide and 1/4-inch thick. (See Kelly's Notes.)

Invert a baking sheet and sprinkle it liberally with cornmeal. Transfer the dough to the baking sheet then brush the dough lightly all over with olive oil.

Combine the ricotta, parmesan cheese, garlic and parsley. Season the cheese mixture with salt and pepper to taste.

Using a vegetable peeler, shave the asparagus length-wise into thin ribbons. (There's no need to remove the tough ends first, as you can use them to more easily grip the asparagus as you peel them. Just make sure not to shave off any of the tougher part.) In a small bowl, toss the ribbons with 2 teaspoons of olive oil.

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 12 minutes, rotating it half-way through, until the crust is fully baked and golden brown. Remove the pizza from the oven to a cutting board, drizzle it with fresh lemon juice, and slice and serve.

Kelly's Notes:

The pizza dough can be rolled into any desired shape, including round, rectangular or free-form, for a more rustic look.

You can use a pizza stone in place of the inverted baking sheet.

Oven temperatures and positions may vary, so make sure you are baking your pizza on the middle rack and check it frequently.

Recipe by Kelly Senyei of JustaTaste.com.

      

49 Responses to “Asparagus and Ricotta Pizza”

  1. #
    1
    Brandie @ Spoon and Saucer — March 13, 2013 at 1:11 am

    This looks divine! The tip about shaving the asparagus into ribbons is total genius! My favorite pizza in Japan (yes, Japan) was an asparagus + bacon pizza. I like your asparagus ribbons, and might just try it with bacon.

  2. #
    2
    Cassie | Bake Your Day — March 13, 2013 at 9:21 am

    This is stunning, Kelly! I love tons of veggies on pizza. So glad I now know how to load one up with asparagus. This is wonderful!

  3. #
    3
    Rachel @ Baked by Rachel — March 13, 2013 at 9:40 am

    Such a clever use of asparagus!

  4. #
    4
    Abby @ The Frosted Vegan — March 13, 2013 at 9:41 am

    Green and white pizza, the key to my heart! Lovely. Best of luck with your class, Excel makes me break out in a cold sweat : )

  5. #
    5
    Stephanie @ Girl Versus Dough — March 13, 2013 at 9:47 am

    Oh my YES. This is one of my favorite spring combinations for pizza — I can’t wait to make it again this year!

  6. #
    6
    Dorothy @ Crazy for Crust — March 13, 2013 at 9:58 am

    Okay, this is gonna be my new favorite pizza! I love asparagus!

  7. #
    7
    Christine @ Cooking with Cakes — March 13, 2013 at 9:59 am

    love this use of asparagus!

    because I’m a texture nut, I’d dip the asparagus in EVOO & a bit of lemon, then sprinkle some whole wheat panko crumbs on top – a little crunch would be divine against the soft veggies and creamy cheese! great share :)

  8. #
    8
    Georgia @ The Comfort of Cooking — March 13, 2013 at 11:09 am

    Such a gorgeous pizza! It looks so mouthwatering and easy, Kelly!

  9. #
    9
    Nicole @ Young, Broke and Hungry — March 13, 2013 at 12:35 pm

    This pizza screams spring time! And I can only imagine how refreshing it would taste with a glass pinot noir.

  10. #
    10
    Rachel @ Bakerita — March 13, 2013 at 1:21 pm

    This looks so amazing! Ricotta on pizza is phenomenal, and I love that you added asparagus.
    P.S. I drool every time I come on your site looking at that melty, dripping chocolate. Mmm!

  11. #
    11
    marcie@flavorthemoments — March 13, 2013 at 1:22 pm

    That pizza looks delicious, and just in time for spring!

  12. #
    12
    Bev @ Bev Cooks — March 13, 2013 at 1:42 pm

    All that ricotta has me dizzy. The sexy kind.

  13. #
    13
    Julia — March 13, 2013 at 2:47 pm

    I love the use of asparagus on this pizza! What a great idea!

  14. #
    14
    Stephanie @ Eat. Drink. Love. — March 13, 2013 at 11:29 pm

    This is gorgeous!! I love that you peeled the asparagus too!

  15. #
    15
    Elizabeth @ Confessions of a Baking Queen — March 14, 2013 at 1:10 am

    Gorgeous. This pizza is gorgeous. The asparagus peeled is brilliant and you go girl with all that financial stuff! I minored in bus entrepreneurship in college and the financial classes were the worst for me!

  16. #
    16
    Katrina @ Warm Vanilla Sugar — March 14, 2013 at 10:21 am

    This sounds awesome! Love the ricotta “sauce”. I’m all over this!

  17. #
    17
    shelly (cookies and cups) — March 14, 2013 at 10:25 am

    This might be the perfect food.

  18. #
    18
    anne danahy — March 14, 2013 at 1:32 pm

    I never thought about shaving asparagus! Great idea – can’t wait to try this. You have such creative recipes!
    PS I loved your book and it was so helpful with setting up my blog. Thanks!

  19. #
    19
    JulieD — March 14, 2013 at 2:29 pm

    Looks gorgeous, Kelly! And perfect for this Saturday!!

  20. #
    20
    Hannah @ CleanEatingVeggieGirl — March 14, 2013 at 3:48 pm

    This is such a creative way to cook with asparagus (which, I happen to LOVE!). I would love to try making a vegan version of this using tofu ricotta “cheese.” I am thinking that it would be GOOD!

  21. #
    21
    Jackie @ The Beeroness — March 14, 2013 at 4:56 pm

    You’re amazing for taking business classes. I way overdue for those lessons. Also, I love the shaved asparagus on this pizza.

  22. #
    22
    Lindsay @ VeganYumminess — March 14, 2013 at 10:18 pm

    I LOVE how fresh and green this pizza looks, Kelly. It is perfect for spring! Business classes sound fun…kinda. LOL. Good for you for taking them!

  23. #
    23
    Kristi @ Cherry Jasmine — March 15, 2013 at 8:22 am

    What a gorgeous looking pizza! I love the shreds on top – it makes me want to take my teeth and sink right in!

  24. #
    24
    Carrie @ Bakeaholic Mama — March 15, 2013 at 2:47 pm

    What a great idea shaving the asparagus. I think I need to give it a try. And wow this is a great pizza!

  25. #
    25
    Gourmantine — March 15, 2013 at 7:31 pm

    Good luck in your business studies, believe me it’s one of the best things you can do for yourself (business grad speaking here..)
    Your pizza looks beautiful, great idea to shave asparagus!

  26. #
    26
    Meredith In Sock Monkey Slippers — March 16, 2013 at 2:51 pm

    GORGEOUS!

  27. #
    27
    Miss @ Miss in the Kitchen — March 16, 2013 at 3:32 pm

    I have been wanting to try ricotta on pizza and as soon as the wild asparagus starts this spring, I will be making this!

  28. #
    28
    coco de Nice — March 17, 2013 at 4:11 am

    superbe pizza ! j’aime beaucoup les asperges et je note votre recette pour la refaire
    merci beaucoup
    enjoy !

  29. #
    29
    Anna @ Crunchy Creamy Sweet — March 17, 2013 at 8:25 pm

    I absolutely love the asparagus ribbons! Super Spring-y pizza!

  30. #
    30
    Kiersten @ Oh My Veggies — March 18, 2013 at 6:22 pm

    So I have been pretty much waiting since the end of last asparagus season for the beginning of this asparagus season. My world kind of revolves around asparagus, you see. I can’t wait to try this!

  31. #
    31
    Rosie @ Blueberry Kitchen — March 19, 2013 at 5:05 pm

    What a stunning looking pizza! It sounds absolutely delicious too :)

  32. #
    32
    Megan {Country Cleaver} — March 22, 2013 at 12:55 am

    I have two brand new tubs of ricotta and a fresh bunch of asparagus in my fridge as I type – This is totally getting made next week. Totally!

  33. #
    33
    Kathleen Richardson — March 25, 2013 at 9:10 pm

    You inspired me. A few days after I read this pizza idea, I was struggling to come up with an idea for supper. I ended up using a tortilla, topped with shredded Mexican cheese, steamed skinny asparagus, and veggie pepperoni. Then a day or so later, I fixed store-bought perigees and topped them with more steamed skinny asparagus and shaved celery. It was easy and delicious. Thanks to you I have new ideas in my cooking bag of tricks.

  34. #
    34
    Kathleen Richardson — March 25, 2013 at 9:14 pm

    Spell-check keeps jumping in and typing “perigees”. It’s supposed to be perogies!

  35. #
    35
    Fast Food — March 30, 2013 at 3:39 pm

    This looks like a great tasting pizza, it is a real shame that modern fast food restaurants have turned Pizza into big greasy slices of saturated fat, this uses real ingredients, and takes pizza back to basics, which i love! thanks for sharing…

  36. #
    36
    kebab chur — April 5, 2013 at 4:05 am

    Ich denke riccota Pizza mehr essen delicius damit auf mehr Leute mögen es. Fast auch mehr Menschen essen täglich, weil echte große Weinprobe Pizza zu Mittag.

  37. #
    37
    angela @ another bite please — April 12, 2013 at 2:59 pm

    i have never peeled asparagus before…and on this spring pizza lovin this idea!

  38. #
    38
    Judy H — April 29, 2013 at 3:35 pm

    This looks wonderful and quick to make. I’m going to use this recipe for an upcoming “finger food” event.

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