Spring time pizza!!! This is a what do I have that I can turn into a pizza kinda pizza. It was inspired by the two most polar opposites I can think of in the culinary world – family circle magazine and Thomas Keller’s Ad Hoc Daily menu. Results of this strange union Amazing!!
1/2 lb thin asparagus, lightly steamed
1 TBSP olive oil
1/2 c ricotta
4 oz Proscuitto
1 clove garlic
Green garlic, thinly sliced
Preheat oven to 500 at least one hour with pizza stone in oven.
Snap tough ends off asparagus and cut into thirds, toss with olive oil, salt and pepper.
Mix ricotta, garlic, salt and pepper.
Roll out dough. Spread ricotta over the pizza dough, top with asparagus, Proscuitto and pine nuts.
Bake 12 minutes or until brown.
8 PP WW per serving.