Description
A vibrant pizza that captures the essence of spring with asparagus, ricotta, and zesty lemon.
Ingredients
Scale
- 1 pound pizza dough at room temperature
- 1/2 cup pesto
- 1/2 cup ricotta cheese
- 8 ounces burrata cheese or 2 medium-sized balls
- Grilled asparagus, hard ends removed
- Olive oil
- Zest of 1 lemon
- Small bunch of fresh basil leaves
- Red pepper flakes for garnish
- Flaky sea salt for garnish
Instructions
- Preheat your oven to 500 degrees for 15 minutes, placing a pizza stone inside if using.
- Divide the dough into 2 balls for medium pizzas or roll it out into 1 large pizza.
- Roll out the pizza dough to 10-12 inches in diameter and let it rest if it bounces back.
- Spread pesto on the rolled dough, then add ricotta by spoonfuls.
- Scatter pieces of burrata cheese, grilled asparagus, and drizzle olive oil on top.
- Bake the pizzas on the stone for 7-8 minutes until edges are golden brown.
- Garnish with lemon zest, basil leaves, red pepper flakes, and flaky sea salt before serving.
Notes
For a crispier crust, consider using a pizza stone or preheating a skillet. Experiment with different pestos for unique flavors.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg