Grilled Asparagus and Ricotta Pizza
Source: marthastewart.com
Cooking with the seasons means choosing fruits and vegetables that are at the peak of freshness and flavor. Buying locally grown produce is the best. Local produce is less likely to be damaged, uses less energy to transport, and ripens more naturally. April is a fabulous month to enjoy your local bounty, including asparagus.
Asparagus is an excellent source of fiber, is cholesterol free, and low in calories and fat. Among the micronutrients found in the vegetable, it is highest in vitamin K and vitamin B9 (folate). You’ll also get a good portion of your daily recommended vitamins A, C, and E, as well as phosphorus, potassium, and protein from a single serving. There are many additional benefits to eating asparagus, including lowering blood pressure, facilitating digestion, and aids in eye and hair health. Add to that the potential anti-aging properties and its promotion as an aphrodisiac, and there’s little wonder why it is a fantastic way to welcome in the spring season.
Ingredients
- ¼ cup ricotta
- ½ bunch of asparagus, grilled
- 1 tbsp grated lemon zest
- Herb oil
- Pizza dough
- Coarse salt and ground pepper
Directions
- Set up a grill with heat source (coals or gas) on one side over medium high. Clean and lightly oil the hot grill. No grill? No problem. Cook this dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500-degree oven.
- On a lightly floured work surface, stretch or roll 4 ounces store bought dough into a 10 inch long oval. Brush one side lightly with herb oil or extra virgin olive oil, and season with salt and pepper.
- With your hands, place dough oiled side down, directly over the heat. Brush dough with oil and cook until the underside is lightly charred and bubbles form all over the top, approximately 1-2 min. With tongs, flip the dough and cook until lightly charred, another 1-2 min. Slide dough to cooler side of grill.
- Top the grilled dough with ricotta cheese, lemon zest, and the grilled asparagus. Cook until cheese melts and toppings are heated through, 2-5 min. Drizzle with herb oil right before serving.
