Shaved Asparagus Pizza with Goat Cheese and Ricotta

by Shawnda on March 23, 2012

in Asparagus,Pizza,Vegetarian

Shaved Asparagus Pizza with Goat Cheese and Ricotta

A few weeks ago, I started a pizza-only Pinterest board.

One of the recipes that I pinned was a Shaved Asparagus Pizza that I’d seen on Annie’s Eats.

Beautiful asparagus is starting to pop up in the grocery store, at a beautiful price. Any day that a pound of asparagus is cheaper than a gallon of gas is a good day! And we made that good day into an even better day with pizza.

We dressed 1/2 a lb of shaved asparagus with some lemon juice, zest, garlic, and olive oil and piled that on top of a pizza crust with ricotta and goat cheese. The “salad” pairs really well with the creamy ricotta and tangy goat cheese, especially after cooking down into a wonderfully light and perfect spring dinner on the patio.

Shaving the asparagus isn’t really as time consuming as it looks – you just need a veggie peeler and you’ll be able to shave 1/2 a pound of spears in ~10 minutes.

Shaved Asparagus Pizza with Goat Cheese and Ricotta

Thinly shaved asparagus, creamy ricotta, and tangy goat cheese top this pizza that's perfect for a spring dinner on the patio.

Ingredients

  • For the asparagus salad
  • 1 Tbsp of olive oil
  • 1 clove of garlic, minced
  • 1 lemon, juiced and zested
  • Salt
  • Pepper
  • 1/2 lb of asparagus
  • For assembly
  • Your favorite pizza dough (or mine), ready to stretch and bake
  • Olive oil, for brushing
  • 1/2 cup park-skim ricotta
  • Salt
  • Pepper
  • 2 oz grated mozzarella
  • 2 oz goat cheese, crumbled

Instructions

  1. Place a pizza stone in the top 1/3 of your oven and increase oven to 550 (500 if your oven doesn't go that high), letting it hold at temperature for at least 30 minutes. (If you're not using a pizza stone, just have your baking sheet nearby.)
  2. Dust a pizza peel or your baking sheet with a light dusting of flour and a couple of generous pinches of cornmeal and set aside.
  3. Whisk the olive oil, garlic, and lemon juice and zest together in a large bowl.
  4. Using a veggie peeler, shave the asparagus into ribbons.
  5. Add the asparagus to the bowl and toss to coat.
  6. Season to taste with salt and pepper, and then set aside.
  7. In a small bowl, mix together the ricotta with salt and pepper.
  8. Gently stretch the pizza dough in to a 12-14 inch round or divide into 3 portions and stretch, for individual-sized pizzas.
  9. Brush a ~1-inch border of olive oil around the edge of the pizza dough.
  10. Spread a thin layer of ricotta over the pizza crust (depending on how thinly you stretched your pizza, you might not use it all).
  11. Pile the asparagus on top (let the excess liquid drip off the asparagus, back into the bowl), and then sprinkle with mozzarella and crumbled goat cheese.
  12. Transfer your pizza from the pizza peel to baking stone (or place your baking sheet in the oven).
  13. Bake for 7-9 minutes for a single large pizza (5-7 for individual pizzas), until the dough is blistered, the edges are golden brown and crispy, and the cheese starts to brown.
  14. Remove from oven, slice, and serve.

Notes

Yields: 1 large pizza or 3 individual pizzas

Inspired by Annie's Eats

Estimated time: 1 hour 15 minutes

{ 8 comments… read them below or add one }

1 Villy @ For the love of Feeding March 23, 2012 at 3:48 am

Every day I say: That’s my favorite! Next day I have a change of heart.. So, that’s my favorite! :D

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2 My CookBook March 23, 2012 at 4:29 am

I’m pizza addict and definitely have to try this one. Picture is great and pizza looks tempting.

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3 Tracey March 23, 2012 at 5:17 am

Your pizza week was lots of fun. We go through phases with homemade pizza, and we’re not currently in one, but next time we are I’ll be ready :) I want to make this one for sure, and my husband will love the bbq pulled pork!

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4 Katrina March 23, 2012 at 5:46 am

What a fabulous idea! This sounds delightful!

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5 Georgia @ The Comfort of Cooking March 23, 2012 at 8:18 am

This looks so delicious! What a great idea using a seasonal veggie. Gotta try this sometime next week, so thanks for sharing. Also, I’m having a great giveaway today with four potential prize winners, so you should enter!

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6 Joanne March 23, 2012 at 7:04 pm

I am SO excited about getting asparagus back into my life! It just tastes so much better when it’s in season than in the middle of winter. Especially on pizza, paired with cheese. I mean…REALLY.

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7 2Sisters2Cities March 28, 2012 at 5:42 am

Very tasty and rustic-looking! I am actually hosting an asparagus-themed linky party over at 2 Sisters 2 Cities as part of our Fresh Produce Tuesday series. I would love if you linked up this post!

-m

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8 Jil April 12, 2012 at 7:14 pm

Okay, I made this last night. I found some Lemon Artichoke Pesto that I used as my “sauce” with the asparagus, goat cheese and ricotta. All I can say is, I absolutely swooned. It was so good. I think I do need to ask, is it poor manners to lick the package wrapper to the goat cheese?? :) Thank you so for the inspiration.

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