Asparagus and Ricotta Pizza
The SacFoodies have written about OneSpeed Pizza in the past, but being new to the area I recently made my first visit with some friends and loved it! I ordered a salad, which was delicious, but I admittedly spent most of the meal stealing pizza from my fiancé. Can you blame me? If you have ever been there, then you know the OneSpeed pizzas are full of fresh and unique ingredients.
With this experience in mind, I was so excited to find a recipe in this month’s Real Simple that reminded me of the wonderful pizza served at OneSpeed. Now you can make gourmet pizza in your own kitchen! Of course if you feel like relaxing and letting someone else do the work, head over to OneSpeed for the real deal.
Recipe: Asparagus and Ricotta Pizza
- 1 pound pizza dough, at room temperature
- Cornmeal, for the baking sheet
- 1 pound asparagus, halved crosswise and lengthwise
- 5 ounces cremini or button mushrooms, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 1/2 cups ricotta
- 1/2 cup grated Parmesan (2 ounces)
- 3 tablespoons olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 2 cups baby arugula
- 2 teaspoons fresh lemon juice
- Heat oven to 400° F.
- Shape the dough into 4 rounds and place on 2 cornmeal-dusted baking sheets.
- Dividing evenly, top the dough with the asparagus, mushrooms, and garlic, then add the ricotta, Parmesan, and 2 tablespoons of the olive oil.
- Season with the salt and pepper.
- Place in the oven and bake for 25 to 30 minutes, switching the pans halfway through, until the crust is golden brown and crisp. Meanwhile, in a medium bowl, toss the arugula with the lemon juice, the remaining tablespoon of olive oil, and the remaining 1/4 teaspoon each of salt and pepper.
- Top the pizzas with the arugula just before serving.
- Makes 4 servings.
I made one big square pizza and added chicken to bump up the protein content.
Recipe by Charlyne Mattox and Courtesy of Real Simple May 2011