Asparagus & Arugula Pesto Pizza with Pink Lemon Ricotta

By Foodiewife

In this recipe, we’re topping our gourmet white pizza with one of spring’s finest vegetables: fresh, crisp asparagus. A homemade pesto of arugula, almonds and Parmesan brightens the dish with even more green flavor (and color). As a finishing touch, we’re dolloping the pizza with silky ricotta, infused with the citrusy essence of pink lemon—a specialty variety with subtly rosy flesh.

Ingredients

• 1 Pound Plain Pizza Dough
• 1/2 Pound Fresh Mozzarella Cheese
• 1/2 Cup Part-Skim Ricotta Cheese
• 2 Ounces Arugula
• 1 Bunch Asparagus, , cut into 2" pieces
• 1 Clove Garlic smashed
• 1 Pink Lemon, zested and cut in half for juicing
• 2 Tablespoons Sliced Almonds
• 1 Shallot, thinly sliced
• 1/4 Cup Grated Parmesan Cheese
• 1/4 Teaspoon Crushed Red Pepper Flakes

Details

Servings 8
Preparation time 20mins
Cooking time 40mins
Adapted from blueapron.com

Preparation

Step 1

Preheat the oven to 475°F.

Remove the dough from the refrigerator to bring to room temperature.

Stretch the pizza dough and roll to 1/3" thin.

Evenly top the prepared dough with the asparagus, mozzarella cheese (tearing into small pieces before adding) and shallot, leaving a 1-inch border around the edges of the dough.

Drizzle with olive oil and season with salt and pepper.

Bake16 to 18 minutes, or until the cheese has melted and the crust is browned.

Remove from the oven and let stand for at least 2 minutes before serving.

While the pizza bakes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the arugula; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until bright green and wilted. Transfer to a cutting board (or put into a food processor).

While the pizza continues to bake, in a medium bowl, combine the ricotta cheese, lemon zest and the juice of all 4 lemon wedges.

Drizzle with olive oil and stir until thoroughly combined; season with salt and pepper to taste. Set aside.

Add the wilted arugula, almonds and Parmesan cheese into a food processor. Slowly stir in enough olive oil and process until it's a rough paste season with salt and pepper to taste.

Just before serving, evenly top the baked pizza with the seasoned ricotta, pesto and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.