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
DIRECTIONS
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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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-05-27 13:07:122014-05-27 13:07:12White Pizza with Asparagus and Ricotta Cheese
1/4 cup sliced, reconstituted sun-dried tomatoes OR fresh tomatoes, sliced in ¼ inch rounds
4 ounces shredded, part-skim mozzarella cheese (about 1 cup) and ¼ cup fresh Parmesan cheese
1/4 cup thinly sliced fresh basil leaves
DIRECTIONS
Preheat the oven to 450F. Heat the oil in a skillet over a medium heat. Add the mushrooms and onions and cook until tender and most of the liquid evaporates-5 minutes. Stir in the garlic and remove from the heat. Place the rolled pizza crust on a baking sheet. Spread the sauce over the crust leaving a 1-inch border. Top with the mushroom mixture and tomatoes. Sprinkle with cheeses. Bake until the crust is crisp and the cheese is nicely melted, about 13 minutes. Sprinkle with basil, cut into 8 slices and serve.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-05-27 13:05:302014-05-27 13:05:30Mushroom, Onion and Basil Pizza
1 small head escarole (about ½ pound) cored and cut into 1 inch ribbons
6 tablespoons freshly grated parmesan cheese, plus more for serving
DIRECTIONS
In a large pot of boiling salted water, cook the fettuccine until just al dente. Drain the fettuccine, reserving 1 cup of the cooking water.
In a large, deep skillet, heat the olive oil until shimmering. Add the garlic and crushed red pepper and cook over moderately high heat until fragrant but not browned, about 30 seconds. Add the mushrooms, season with salt and pepper and cook until softened and just beginning to brown, about 5 minutes.
Add the escarole to the skillet and cook, stirring, until wilted. Add the fettuccine and the reserved cooking water and cook, tossing gently, until the sauce is slightly thickened, about 2 minutes. Season the fettuccine with salt and pepper. Add the 6 tablespoons of Parmesan cheese and toss to coat. Transfer the pasta to plates or bowls and pass extra Parmesan at the table.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-05-27 13:04:142014-05-27 13:04:14Wilted Escarole and Mushroom Pasta
White Pizza with Asparagus and Ricotta Cheese
White Pizza with Asparagus and Ricotta Cheese
INGREDIENTS
DIRECTIONS
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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Mushroom, Onion and Basil Pizza
Mushroom, Onion and Basil Pizza
INGREDIENTS
DIRECTIONS
Preheat the oven to 450F. Heat the oil in a skillet over a medium heat. Add the mushrooms and onions and cook until tender and most of the liquid evaporates-5 minutes. Stir in the garlic and remove from the heat. Place the rolled pizza crust on a baking sheet. Spread the sauce over the crust leaving a 1-inch border. Top with the mushroom mixture and tomatoes. Sprinkle with cheeses. Bake until the crust is crisp and the cheese is nicely melted, about 13 minutes. Sprinkle with basil, cut into 8 slices and serve.
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Wilted Escarole and Mushroom Pasta
Wilted Escarole and Mushroom Pasta
INGREDIENTS
DIRECTIONS
In a large pot of boiling salted water, cook the fettuccine until just al dente. Drain the fettuccine, reserving 1 cup of the cooking water.
In a large, deep skillet, heat the olive oil until shimmering. Add the garlic and crushed red pepper and cook over moderately high heat until fragrant but not browned, about 30 seconds. Add the mushrooms, season with salt and pepper and cook until softened and just beginning to brown, about 5 minutes.
Add the escarole to the skillet and cook, stirring, until wilted. Add the fettuccine and the reserved cooking water and cook, tossing gently, until the sauce is slightly thickened, about 2 minutes. Season the fettuccine with salt and pepper. Add the 6 tablespoons of Parmesan cheese and toss to coat. Transfer the pasta to plates or bowls and pass extra Parmesan at the table.
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