Asparagus and Lemon Ricotta Pizza
- Vegetarian
Ingredients
- 1 pizza dough (1-1/3 to 1-1/2 lb/680 to 750 g), at room temperature
- 1 lb (500 g) asparagus, trimmed
- 1 cup (250 mL) ricotta cheese
- 1/3 cup (75 mL) grated Parmesan cheese
- 2 tbsp (30 mL) extra-virgin olive oil
- 1/4 tsp (1 mL) finely grated lemon rind
- 1 tbsp (15 mL) lemon juice
- 1/4 tsp (1 mL) salt
- Pinch each nutmeg and white pepper
- 1 tbsp (15 mL) cornmeal
- 1 cup (250 mL) shredded Fontina or mozzarella cheese
Preparation
Shape dough into ball by pulling side down and folding into bottom at centre; cover with tea towel and let rest for 20 minutes.
Meanwhile, in pot of boiling salted water, blanch asparagus until tender-crisp, about 2-1/2 minutes; drain, chill under cold water and drain well. Chop into 2-inch/5 cm lengths.
In bowl, stir together ricotta and Parmesan cheeses, oil, lemon rind and juice, salt, nutmeg and pepper. On lightly floured surface, shape dough by pressing down with fingertips, then pulling at edges to stretch (or use rolling pin, letting dough relax between rollings as necessary), into 14-inch/35 cm round to fit pizza pan or into 16- x 12-inch/40 x 30 cm rectangle to fit baking sheet. Sprinkle cornmeal evenly over pan; lay dough in pan. Spread ricotta mixture evenly over dough; top with asparagus and Fontina cheese.
Bake on lower rack of 425F/220C oven until bottom of crust is golden, 16 to 20 minutes in convection oven or 20 to 25 minutes in conventional oven.
Makes 8 slices.
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