Mar 18, 2013
With asparagus and lemon zest, this delicious flatbread is like a taste of spring.
2/3 pound pizza dough, store-bought or homemade
3 tbsp. olive oil
2 garlic cloves, sliced or chopped
1 small bunch asparagus, trimmed
1 (1/2 pound) tub ricotta, drained
Salt and freshly ground pepper, to taste
2 tbsp. chopped mint, basil or parsley
Handful toasted pine nuts
1 tbsp. lemon zest
1 fresh red chili, chopped, or to taste
Preheat oven to 450 degrees F. Oil large baking sheet.
Thinly roll out pizza dough into a rectangle, about 14-inches x 5-inches.
Drizzle dough with olive oil. Top with garlic and asparagus. Sprinkle with ricotta and season with salt and pepper.
Bake pizza until crust is golden brown and crisp, about 12 to 15 minutes, depending on thickness of crust.
Finish with mint, pine nuts, lemon zest and fresh chilies.
Yield: 4 servings.