Asparagus and Ricotta Pizzas

Servings: 4

Skill Level: Intermediate

1 pound pizza dough, at room temperature

cornmeal, for the baking sheet

1 pound asparagus, halved crosswise and lengthwise

5 ounces cremini or button mushrooms, thinly sliced

2 cloves garlic, thinly sliced

1 1/2 cups ricotta

1/2 cup grated Parmesan (2 ounces)

3 tablespoons olive oil

kosher salt and black pepper

2 cups baby arugula

2 teaspoons fresh lemon juice

Heat oven to 400° F. Shape the dough into 4 rounds and place on 2 cornmeal-dusted baking sheets.
Dividing evenly, top the dough with the asparagus, mushrooms, and garlic, then the ricotta, Parmesan, and 2 tablespoons of the oil. Season with ¾ teaspoon salt and ¼ teaspoon pepper. Bake, switching the pans halfway through, until the crust is golden brown and crisp, 25 to 30 minutes.
Meanwhile, in a medium bowl, toss the arugula with the lemon juice, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Top the pizzas with the arugula just before serving.

Adapted from Real Simple

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