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