It’s a dreary day in Boston, and I’m back in the office. I really just wish I were still in NYC celebrating Erica and Chris and having just the best time. Their wedding weekend was so wonderful, and I am super jealous that they are in GREECE now while it’s back to the grind for the rest of us.
I have a new recipe for you guys today. This one is perfect for a Friday pizza night in!
Asparagus, Mushroom, and Ricotta Pizza
- 1 cup ricotta cheese, split into two 1/2 cups
- 3/4 cup sliced mushrooms
- 1 small yellow onion, sliced
- 2 cloves garlic, minced
- 1 bunch asparagus spears, sliced
- 1 tbsp extra virgin olive oil + extra for coating
- 1/4 cup to 1/2 cup shredded mozzarella cheese, depending on how thin or thick your crust is
- Pizza dough of choice (when we buy store bough, we like getting the multi-grain from Whole Foods)
- Salt and pepper, to taste.
- Preheat the oven to 450 degrees F.
- In a medium-sized skillet, heat the extra virgin olive oil over medium heat. Add the garlic, and cook for 1 minute. Add the asparagus, and season with salt and pepper. Par cook the asparagus until it just starts to get tender, about 3 minutes, and remove from heat.
- Coat your pizza stone or cooking surface with olive oil, and spread the dough.
- Spread half a cup of ricotta evenly over the pizza dough, and then add the sliced mushrooms, sliced onion, and asparagus spears on top. Sprinkle the shredded mozzarella cheese, and dollop the second half cup of ricotta on top.
- Cook for 15 minutes or until dough is crispy.
You all know that making different kinds of homemade pizza is one of my favorite things to do on a Friday night at home. Tim and I really enjoy making non-traditional kinds too, ones that use different ingredients than the traditional tomato sauce and pepperoni. Boring.
We made this one a while ago because the asparagus was from our summer CSA. For the record, CSA asparagus is twenty million times better than from the store. Someone at work even said, “this is what asparagus is supposed to taste like” after cooking it. Truth.
In this pizza, the crispness of the dough pairs well with the creaminess of the ricotta. Plus, you can never go wrong with mushrooms on pizza. Am I right?
If you try this one, I want to know!
What’s your favorite thing to do on a Friday night? What’s your favorite kind of pizza to eat? To make?
For more F&F pizza recipes, check out:
- Cauliflower crust pizza
- Chicken burrito pizza
- Fall harvest pizza
- Fig and gorgonzola pizza
- Hawaiian bbq pizza
- Magic mushroom pizza
- Shrimp pizza with spinach, basil, and mushrooms
Your pizza looks great. But after such devotion to the topping it is a shame to have to buy the dough. That is super easy to make and comes out great. Check out my pizzas and methods below and let me know what you think.
Making Perfect Pizza At Home”
Perfect Pizza The Long Version”
YUM!! I love a sauce-less pizza with ricotta! I grew up eating white spinach pizza – it’s still pretty much the best thing ever to me! This is a great play on those flavors – while keeping it healthy. I can’t get enough asparagus and mushrooms – I’m such a veggie lover! I bet this would be awesome with roasted garlic too. OH YUM!
Since u use a stone…have u tried preheating it? We assemble our crust ahead of time and put it on tinfoil. When the stone is preheated just pick up the foil and voila!