Asparagus Ribbon Pizza

 Jump into spring with this Asparagus Ribbon Pizza made with ricotta cheese and crispy prosciutto on a quick and easy no knead, no rise pizza dough.

I have a love-hate relationship with price matching.  I always feel like I’m annoying the cashier and sometimes they require the physical ad when the time before they didn’t.  Anyway, the other day I went to a store that price matches and they said they needed the ad which I didn’t have and I kind of felt like they thought I was lying.  Luckily another cashier overheard and said the customer service desk had all the other store ads so my cashier went and got it and boom!  On the front page (the biggest image) proved I was right… so I saved 50 cents and got my asparagus for $1.48.  Oh yeah!

With asparagus this cheap we’ve been eating it like crazy.  My husband and I enjoy it as a side, in pasta, and on pizza.

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It’s no secret that I LOVE pizza.  I always make my homemade pizza with this No Knead, No Rise Pizza Dough and with at least half whole wheat flour.  Healthy homemade pizza in just 30 minutes with whatever toppings I choose?!  Yes please!

So, this dough recipe makes two crusts so I always like to make two different pizzas for a little variety.  This last week I made the Veggie Rainbow Pizza and this lovely green spring Asparagus Ribbon Pizza.  Both were so good I still can’t decide which I liked better.

This pizza is a must try!  I hope you enjoy it as much as I did!

Asparagus Ribbon Pizza

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Asparagus Ribbon Pizza

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 32 minutes

Servings 1 pizza

Author Garnish & Glaze

Ingredients

• 1/2 pizza dough recipe or premade pizza dough
• 1 1/4 cup ricotta cheese
• 1/4 cup Parmesan cheese
• 2 tablespoons fresh parsley chopped
• 2 cloves garlic minced
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/3 to 1/2 pound asparagus thicker asparagus is easier to peel
• 2 ounces prosciutto thinly sliced
• 2 tablespoons fresh parsley chopped
• Crushed red pepper flakes

Instructions

1. Place pizza stone (or upside-down baking pan) in the the bottom third of the oven and preheat to 450 degree.
2. Mix ricotta cheese with Parmesan, parsley, garlic, salt, and pepper flakes. Set aside.
3. Holding the end of the asparagus with it laying flat on a cutting board, use a vegetable peeler and peel from right above your fingers to the tip of the asparagus. Make as many peels as you can and then just break the tough end off. Discard ends and set ribbons aside.
4. Prepare pizza dough as directed in recipe (linked) or use a premade pizza dough. Roll out and place on a cornmeal dusted pizza paddle or parchment paper.
5. Top dough with ricotta mixture and then pile on about 2/3 of the asparagus ribbons. Add the prosciutto and then top with the remaining asparagus ribbons. Slide the pizza off the paddle (or if using parchment paper just slide pizza with the parchment paper) onto the pizza stone in the oven. Bake fore 10-12 minutes or until crust is done and prosciutto is desired crispness.
6. Remove pizza from oven and let it cool for 5 minutes. Top with crushed red pepper flakes, fresh parsley, and slice.

 Recipe source: adapted from Just a Taste