This recipe came out of leftovers from other meals – extra pizza dough and pesto – made for a wonderful lunch.
- 1 pizza dough ball
- 1/2 c asparagus pesto
- 1 lb thin asparagus
- 1/2 c ricotta cheese
- 1/2 c shredded mozzarella
- 3 garlic scapes sliced thin
- 3 spring onions, sliced thin
- Truffle salt
- Espelette Pepper
Preheat oven to 450 with a pizza stone of baking steel inside.
In a large pan, steam asparagus for 2 minutes, remove and set aside.
Roll out pizza dough. Spread with pesto, mozzarella, garlic, dollops of ricotta, asparagus and spring onions.
Bake for 8 – 10 minutes until crust is crispy. Top with a little truffle salt and espelette pepper.
Serves 2 – 4.