Cheesy Zucchini & Asparagus Pizza
Last Friday, Jen and I had an impromptu homemade pizza date. She’d found this recipe on Eat, Live, Run, and it sounded perfect, since we were in the mood for a white pizza. Using my go-to thin crust pizza dough recipe from The Kitchn (this time making it with whole wheat flour), this pizza came together rather quickly! The asparagus was our own addition, since Jen had some on hand, and it added a nice texture and extra veg!
Since, as I said, this was a short-notice pizza-sesh, I wasn’t fully prepared with my photo gear. However I did have my camera (ahem, Scott’s camera) on hand so I did what I could! Not my finest photo work (and i must note, the photo above is our pizza in its pre-oven form) but still I assure you, this pizza was terrific!
- Pizza Dough
- 2 Zucchini, grated (yep, in a cheese grater!)
- 1 Cup Ricotta Cheese
- 2 Cloves Garlic, minced
- 2 Cups Shredded Mozzarella Cheese
- 6 or so stalks of Asparagus, sliced into 1-inch pieces
- Salt + Pepper, to taste
- Olive Oil
Preheat oven to 450 degrees. Squeeze the excess water out of the grated zucchini. In a small bowl, combine the ricotta cheese with the garlic, and mix in a pinch of salt and pepper. In another bowl, combine the zucchini with the shredded mozzarella and add another pinch of salt and pepper. Roll out your dough and drizzle it with olive oil (this is just my personal preference-but really who would be opposed to a little extra virgin tastiness?). Spread the ricotta mixture evenly over the dough, leaving a bit of room for the crust. Then sprinkle the mozzarella-zucchini mixture over the ricotta layer. Top with asparagus. Bake for about 12-15 minutes, until cheese is melty and crust is crispy. Enjoy topped with red pepper flakes, if you’re into that sorta thing!
And, of course, don’t forget the wine!