Asparagus and Ricotta Pizzas

Ingredients

• 1 pound pizza dough, at room temperature
• cornmeal, for the baking sheet
• 1 pound asparagus, halved crosswise and lengthwise
• 5 ounces cremini or button mushrooms, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 1/2 cups ricotta
• 1/2 cup grated Parmesan (2 ounces)
• 3 tablespoons olive oil
• kosher salt and black pepper
• 2 cups baby arugula
• 2 teaspoons fresh lemon juice

Directions

1. Heat oven to 400° F. Shape the dough into 4 rounds and place on 2 cornmeal-dusted baking sheets.
2. Dividing evenly, top the dough with the asparagus, mushrooms, and garlic, then the ricotta, Parmesan, and 2 tablespoons of the oil. Season with ¾ teaspoon salt and ¼ teaspoon pepper. Bake, switching the pans halfway through, until the crust is golden brown and crisp, 25 to 30 minutes.
3. Meanwhile, in a medium bowl, toss the arugula with the lemon juice, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Top the pizzas with the arugula just before serving.

Nutritional Information

• Per Serving
• Calories 621

• Fat 29g
• Sat Fat 11g
• Cholesterol 57mg
• Sodium 1,335mg
• Protein 29g
• Carbohydrate 62g
• Sugar 4g
• Fiber 4g
• Iron 5mg
• Calcium 433mg

Quick Tip

Dusting the pan with cornmeal is an easy way to keep the pizza dough from sticking, and it adds a tasty bit of authentic pizza-parlor crunch.