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Asparagus, sugar snap & ricotta pizza

Asparagus, sugar snap, and ricotta pizza

7
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
This white pizza made with a base of seasoned ricotta instead of tomato sauce, is a perfect way to highlight spring’s best produce. We top this pretty pizza with asparagus and snap peas, but you can try other green vegetables, such as green beans, zucchini or small broccoli florets. Pizzas don't have to be round—here we stretch it into a long oval shape. You can of course shape the dough into a round, if you'd prefer, or divide the dough into 4 pieces and make smaller 4 individual pizzas.

Ingredients

Asparagus

1 cup(s), thin spears, cut into 3-inch pieces

Sugar snap peas

1 cup(s), whole, strings removed

Part skim ricotta cheese

⅔ cup(s)

Grated Parmesan cheese

2 Tbsp, or grated pecorino

Scallions

2 Tbsp, thinly sliced

Kosher salt

½ tsp

Whole wheat pizza dough

10 oz, at room temperature

Crushed red pepper flakes

¼ tsp

Fresh parsley

¼ cup(s), whole leaves

Instructions

  1. Place rimless baking sheet or inverted rimmed baking sheet on center rack of oven and preheat to 500°F. Bring medium saucepan of water to boil. Add asparagus and peas to boiling water and cook until crisp-tender, about 2 minutes. Drain peas and rinse under cold water to cool, then drain well.
  2. In medium bowl, stir ricotta, Parmesan, scallions, and salt. If ricotta topping is too thick to spread, stir in 1 tbsp water. Place large piece of parchment paper on large cutting board, rimless baking sheet, or inverted rimmed baking sheet. Roll out dough to about 8-by-15-inch rectangle. Spread ricotta topping over dough, leaving 3⁄4-inch border. Top with asparagus and peas.
  3. Carefully slide pizza on paper onto preheated pan. Bake until crust is browned and crisp, 8 to 10 minutes. Transfer to cutting board. Sprinkle with crushed red pepper, then parsley. Cut into 4 slices.
  4. Serving size: 1 slice

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