Asparagus, Ricotta, And Arugula Pizza Recipe

Name: Asparagus, Ricotta, And Arugula Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 balls store-bought pizza dough, in 6 portions; 3/4 pound thin asparagus, cut into 2 inch lengths; 2 tablespoons extra virgin olive oil, divided; 1/4 teaspoon kosher salt; 1/8 teaspoon pepper; 9 tablespoons pesto, homemade or store-bought; 12 ounces ricotta; 3 tablespoons chopped walnuts; 3 cups arugula; 1.5 tablespoons balsamic vinegar

Servings: persons

1
Place pizza stone on lowest oven rack and preheat oven to 400F.
2
Toss the asparagus with 1 Tbsp olive oil, 1/4 tsp salt, 1/8 tsp pepper and spread on a baking sheet.
3
Roast in oven for 30 min until soft and charred.
4
Raise oven temperature to 500F.
5
Divide dough into 6 pieces and shape each into an 8-12 inch pizza.
6
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.
7
Bake pizza on a pizza stone for 8 min, until browned and bubbly.
8
Top hot pizza with 1/2 cup arugula, 1/4 Tbsp vinegar, 1/4 Tbsp olive oil, and a pinch of kosher salt.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 balls store-bought pizza dough, in 6 portions, 3/4 pound thin asparagus, cut into 2 inch lengths, 2 tablespoons extra virgin olive oil, divided, 1/4 teaspoon kosher salt, and more.

Yes, Asparagus, Ricotta, And Arugula Pizza falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asparagus, Ricotta, And Arugula Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions