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
balls store-bought pizza dough, in 6 portions
thin asparagus, cut into 2 inch lengths
extra virgin olive oil, divided
pesto, homemade or store-bought
In This Recipe
Place pizza stone on lowest oven rack and preheat oven to 400F.
Toss the asparagus with 1 Tbsp olive oil, ¼ tsp salt, 1/8 tsp pepper and spread on a baking sheet.
Roast in oven for 30 min until soft and charred.
Raise oven temperature to 500F.
Divide dough into 6 pieces and shape each into an 8-12 inch pizza.
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.
Bake pizza on a pizza stone for 8 min, until browned and bubbly.
Top hot pizza with ½ cup arugula, ¼ Tbsp vinegar, ¼ Tbsp olive oil, and a pinch of kosher salt.