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Fresh Spring Asparagus Pizza with Lemon Ricotta

Fresh Spring Asparagus Pizza - featured image
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A light and bright homemade pizza featuring roasted asparagus and a tangy lemon ricotta spread, perfect for spring gatherings and quick weeknight meals.

Ingredients

Scale
  • 1 ball pizza dough (~12 ounces / 340 grams), store-bought or homemade
  • 1 bunch asparagus (about 1 pound / 450 grams), trimmed and cut into 2-inch pieces
  • 1 cup (250 grams) ricotta cheese, fresh whole-milk ricotta
  • Zest of 1 lemon (about 1 tablespoon)
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced (for lemon ricotta)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil, plus extra for drizzling
  • 2 cloves garlic, minced (for roasting asparagus)
  • 1/4 cup (20 grams) freshly grated Parmesan cheese
  • Red pepper flakes, optional
  • Fresh basil or parsley leaves, for garnish

Instructions

  1. Preheat your oven to 475°F (245°C). If using a pizza stone, place it on the middle rack to heat.
  2. Trim tough ends from asparagus and cut into 2-inch pieces. Toss with 2 tablespoons olive oil, minced garlic (2 cloves), salt, and pepper. Spread on a baking sheet and roast for 8-10 minutes until tender but still bright green.
  3. In a medium bowl, combine ricotta cheese, lemon zest, lemon juice, minced garlic (1 clove), salt, and pepper. Stir until smooth and creamy. Adjust seasoning to taste and set aside.
  4. Lightly flour your surface and roll out the pizza dough into a 12-inch (30 cm) circle or rectangle. Let rest 5 minutes if dough resists stretching.
  5. Prepare a baking sheet by lightly oiling or lining with parchment paper. Transfer the dough onto it.
  6. Spread the lemon ricotta evenly over the dough, leaving about a 1-inch (2.5 cm) border for the crust.
  7. Scatter the roasted asparagus evenly on top. Sprinkle with freshly grated Parmesan cheese. Add red pepper flakes if desired.
  8. Bake the pizza in the preheated oven or on the hot pizza stone for 12-15 minutes until the crust is golden and crisp and the cheese is bubbling.
  9. Remove from oven, drizzle with olive oil, and garnish with fresh basil or parsley leaves. Let rest for 2-3 minutes before slicing and serving.

Notes

Keep an eye on the crust edges after 10 minutes to prevent burning; cover edges with foil if needed. Roast asparagus first to avoid soggy crust. Lemon ricotta is best made fresh before assembling. If dough snaps back when rolling, let it rest 5-10 minutes. Avoid microwaving leftovers to maintain crust texture.

Nutrition

Keywords: asparagus pizza, lemon ricotta pizza, spring pizza, homemade pizza, easy pizza recipe, fresh asparagus, lemon ricotta, vegetarian pizza

Find it online: https://blingbite.com/fresh-spring-asparagus-pizza-recipe-easy-homemade-lemon-ricotta-pizza/