Asparagus, Ricotta, And Egg Pizza – a delicious recipe with dough, ricotta cheese, kosher salt, extra-virgin olive oil, eggs, freshly ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500u00b0 (keep pizza stone or baking sheet in oven as it preheats).
2
Let dough stand at room temperature for 30 minutes.
3
Combine ricotta and salt in a small bowl.
4
Roll dough into an 11-inch circle on a floured surface. Carefully remove pizza stone from oven. Arrange dough on pizza stone. Spread ricotta mixture over dough, leaving a 1/2-inch border. Combine asparagus and oil in a bowl. Top ricotta mixture with asparagus mixture, gently pressing asparagus into ricotta. Bake at 500u00b0 for 5 minutes.
5
Crack eggs over top of pizza (do not remove pizza from oven). Bake 4 minutes or until whites are set. Sprinkle with pepper and Parmesan. Cut into 8 slices.
283
kcal
Calories
20
g
Fat
6
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 12 ounces refrigerated fresh pizza dough, 2/3 cup part-skim ricotta cheese, 1/8 teaspoon kosher salt, 1 1/2 cups asparagus, trimmed and cut into 1-inch pieces, and more.
Yes, Asparagus, Ricotta, And Egg 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.
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