Vegetable

Asparagus, Ricotta, and Arugula Pizza

by:
September  3, 2019
Photo by Risa B
Author Notes

Pizza is just so versatile and easy, I find myself relying on it when I can’t think of what to make, especially when I have a bunch of odds and ends left over in the fridge. In this recipe, I go for a pesto sauce – one of my favorites, and try the whole salad on top of pizza thing that has been popular for a while. The pesto plus the walnuts, ricotta, and balsamic was a fabulous bite. —Risa B

  • Prep time 45 minutes
  • Cook time 30 minutes
  • Serves 6
Ingredients
  • 2 balls store-bought pizza dough, in 6 portions
  • 3/4 pound thin asparagus, cut into 2 inch lengths
  • 2 tablespoons extra virgin olive oil, divided
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • 9 tablespoons pesto, homemade or store-bought
  • 12 ounces ricotta
  • 3 tablespoons chopped walnuts
  • 3 cups arugula
  • 1.5 tablespoons balsamic vinegar
In This Recipe
Directions
  1. Place pizza stone on lowest oven rack and preheat oven to 400F.
  2. Toss the asparagus with 1 Tbsp olive oil, ¼ tsp salt, 1/8 tsp pepper and spread on a baking sheet.
  3. Roast in oven for 30 min until soft and charred.
  4. Raise oven temperature to 500F.
  5. Divide dough into 6 pieces and shape each into an 8-12 inch pizza.
  6. Brush each dough with a bit of olive oil and top with 1/6 of the pesto, 1/6 of the asparagus, 1/6 of the ricotta, and 1/6 of the walnuts.
  7. Bake pizza on a pizza stone for 8 min, until browned and bubbly.
  8. Top hot pizza with ½ cup arugula, ¼ Tbsp vinegar, ¼ Tbsp olive oil, and a pinch of kosher salt.

See Reviews

See what other Food52ers are saying.

Review