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.
Recipe adapted from Blue Apron.

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
• 1 Clove Garlic
• 1 Pink Lemon
• Knick Knacks
• 2 Tablespoons Sliced Almonds
• 1 Shallot
• 1/4 Cup Grated Parmesan Cheese
• 1/4 Teaspoon Crushed Red Pepper Flakes

Preparation

Step 1

Preheat the oven to 475°F.

Wash and dry the fresh produce.
Remove the dough from the refrigerator to bring to room
temperature.

Snap off and discard the tough, woody ends of the
asparagus; cut the asparagus into 2-inch pieces on an angle.

Peel and thinly slice the shallot.

Shape the pizza dough and evenly spread out the asparagus and shallots.
Tear the mozzarella into small pieces and evenly spread out, leaving a 1" margin.
Drizzle with olive oil, and bake for 16-18 minutes.

Make the ricotta:
Zest the lemon and cut the lemon in half; add the lemon juice.
Add a little olive oil and season with salt & pepper, to taste. Set aside.

Make the pesto:
Add the arugula, almond, garlic, Parmesan in a food processor and slowly stream in olive oil until it's a paste. Season with salt and pepper. Set aside.

Remove the pizza from the oven and allow to rest for 2 minutes.

Dollop the pesto evenly and then the ricotta cheese.

Optional: I like to make about 2 Tbsp of honey with about 1/4 tsp chili flakes. Allow the honey to sit in an oven-proof bowl on top of the oven to infuse with flavor. Drizzle over the pizza before serving.