shaved asparagus + lemon ricotta pizza

June 15th, 2010

I officially declare this the summer of vegetables… at least in the Carámbula household. You see, vegetables have always been a bit of a scary thing for me. I can’t totally explain this way of thinking, but it stems from a childhood of macaroni and cheese and chicken tenders with little in between. Over the past few years I’ve dabbled in veggies, but this year I’m going all out and it’s been awesome (and it’s only mid-June!).

One of my new found loves is asparagus, particularly asparagus on pizza. You see, that’s where a little light bulb turned on upstairs. If you combine something you’re so-so on (asparagus) with something you love (pizza) there’s a good chance you’re going be more open to enjoying the so-so thing. Let me tell you, there is no wishy-washy behavior here, this pizza is all good.

I’ve mentioned my new discovery of lemon infused ricotta before, but I’m telling you it’s life changing. I’m kind of thinking you could put it on anything, sweet or savory, and it’ll make it awesome. Simply combine ricotta with lemon zest and juice, perhaps a little milk and you’ve got the good stuff.

As for the asparagus, I can not take the credit for thinking of asparagus on pizza, that crown goes smitten kitchen, I think it’s the last thing I would have thought to use as a topping, but after trying it, I’m sold. I haven’t found a fool proof way of shaving the asparagus… I’ve tried a few vegetable peelers and they work pretty well, I just find my asparagus spears breaking more than I like. But in the end, no one is measuring the length of the asparagus, so whatevs.

I’d also like to address the pizza dough. It’s one of the first things I learned how to make… I have the burned cookbook to prove it (**sidenote don’t rest a cookbook on a just used burner**). I’ve tried many different recipes since then and I always find myself going back to this one because it’s incredibly easy and surprisingly quick (30-45 minutes). If you’re not the dough-making kind of person, just get some at your local pizza shop or at the store, I won’t tell.

After topping your dough with dollops of cheese and lovely threads of asparagus, pop it in the oven and get ready for some good times.

This pizza is so simple and delicious. I mean just looking at it says it all. I think the whole wheat crust brings a bit of heartiness to the pizza that acts as a nice underlying flavor. The combination of the lemony ricotta and the fresh green flavor of the asparagus is just a match made in heaven. I like adding sea salt over top because it adds a little pizazz in each bite. Come on, take advantage of all the fresh asparagus out there and try this… it’s going to make you happy.

shaved asparagus + lemon ricotta pizza

makes 1 15-inch pizza 
pizza crust

1 cup whole wheat flour *
1 cup all purpose flour
1/4 cup olive oil
pinch of sea salt
1 packet yeast
2/3 cup luke warm water

* you may  also use all all-purpose flour.
1. Combine flour, olive oil and salt in a large bowl.2. Whisk the yeast into the water and let sit until foamy, about 5 minutes.

3. Pour the yeast mixture into the flour mixture and stir until combined. I’m a little lazy and like to knead the bread in the bowl, both to make sure I have every last crumb and also because i don’t like to dirty another surface.

4. When the dough is nice and smooth, take out of bowl and pour a small amount of olive oil in the bowl. Put the dough back in the bowl, then flip it to coat both sides. Place a towel over the bowl and let dough rise, about 30-45 minutes.

5. After dough has risen, press it onto a round metal baking sheet or pizza stone until its approximately 15-inches wide and bake for 5 minutes.

for the pizza

1 cup ricotta cheese
zest of 1 lemon
juice of 1 lemon, (1-2 Tablespoons)
1 Tablespoon whole milk
1 bunch asparagus (10-12 stalks), shaved**
2 cloves of garlic, sliced
olive oil
sea salt

** I use a potato peeler to shave the asparagus.

Preheat oven to 350°

1. Combine ricotta, zest and juice of the lemon and milk. Stir until creamy.

2. Place Tablespoon-sized dollops of the ricotta mixture over the crust.

3. Toss the asparagus and garlic with a little olive oil, just enough to coat and spread across the pizza.

4. Bake for an additional 15 minutes, until the dough is crisp and golden.

5. If desired, drizzle with a little olive oil and sprinkle with sea salt., slice and serve.

Comments: 3 Total

  1. Shaheen

    June 15, 2010 at 8:59 am

    This looks lovely! I have a bunch of asparagus spears that need to be used up and I think I’m going to make this.

  2. alexis

    June 25, 2010 at 7:39 pm

    wow, this sounds absolutely amazing. I’ve planned an iced tea party for a few friends in my patio to celebrate my first urban herb garden, and I will definitely be making this pizza to snack on while we sip.

  3. Pingback: Shaved Asparagus, Sun-Dried Tomato, and Fresh Ricotta Pizza « con tomates

    May 12, 2012 at 12:21 pm

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