White Pizza with Asparagus and Ricotta Cheese

White Pizza with Asparagus and Ricotta Cheese


  • 1 pound store-bought or homemade pizza dough
  • Cornmeal, for dusting baking sheet and Olive oil for brushing dough
  • 1 1/3 cups fresh ricotta and ¼ cup parmesan cheese
  • 2 cloves garlic, minced
  • 2 Tablespoons chopped fresh flat-leaf parsley
  • 1 pound asparagus (medium thickness)
  • Lemon for garnishing



Roll pizza dough on a lightly floured surface until it is roughly 12 inches wide and 1/4-inch thick. Transfer the dough to the baking sheet (dusted with cornmeal) then brush the dough lightly all over with olive oil. Combine the ricotta, parmesan cheese, garlic and parsley. Season the cheese mixture with salt and pepper to taste. Using a vegetable peeler, shave the asparagus length-wise into thin ribbons. In a small bowl, toss the ribbons with 2 teaspoons of olive oil. Spread the cheese mixture all over the pizza, leaving a 1/2-inch border around edges, then evenly distribute the asparagus ribbons on top of the cheese. Bake pizza for 10 to 12 minutes until crust is fully baked and golden brown. Remove the pizza from the oven to a cutting board, drizzle it with fresh lemon juice, and slice and serve.


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