Friday Night Pizza: Asparagus, Ricotta & Salami
You know I wouldn’t wrap up this string of ricotta recipes without including one of our Friday Night Pizzas that has ricotta on it, right?
The idea to make this one came from an asparagus and ricotta tart that Kristin posted over on The Kitchen Sink. I have it on my “to cook” list, but I haven’t made it yet (I did, however, make the caramelized onion tart she also wrote about and it’s really delicious.)
I kept thinking about the asparagus and ricotta tart, though, and last week decided I’d use some of the same ingredients on our pizza: quickly steamed asparagus, fresh ricotta, and some strips of salami. I used Applegate Farms all natural salami, and also sprinkled the pizza with some torn pieces of fresh mozzarella. It was REALLY good. The sweet asparagus and ricotta played really nicely with the salty ribbons of salami…plus, the pinkish-red salami and the shockingly green asparagus looked so pretty against the backdrop of creamy white ricotta and mozzarella!
Asparagus, Ricotta & Salami Pizza
1 ball pizza dough (about 1 lb)
about 6 asparagus spears, cut into 2 inch pieces, steamed briefly then shocked in ice water to stop them from cooking further
1/4 cup salami, sliced into thin ribbons
1/2 to 3/4 cup fresh ricotta cheese (or, organic whole milk ricotta such as Organic Valley)
a good handful of fresh mozzarella cheese, torn into pieces
Preheat the oven to 500 degrees, preferably with a baking stone inside. Stretch out your ball of pizza dough and lay it out on a pizza peel or baking sheet that’s been generously dusted with cornmeal.
Scatter bits of the ricotta all over the crust. Sprinkle with the pieces of fresh mozzarella cheese, then with the pieces of steamed asparagus and ribbons of salami.
Bake the pizza for about 8 minutes, until the crust is golden brown and the cheese has melted.