Taste of Tuesday: "Real Simple" Asparagus & Ricotta Pizza

Holla at your girl!

How's it going?  Did you survive Monday? One of the many reasons I love Taste of Tuesday is because it forces me to cook something really good/different...which in turn makes Monday nights great, or at least better than they could usually be! After a long, mostly icky day easing back into the real world, it's nice to have a good meal to look forward to.  

So today we have a pizza (shocker) that I found on Real Simple. And real simple it is! It's perfect for "meatless Monday" as it's vegetarian, & healthy.  It could also be gluten free if you changed up the dough a bit.  Also, the original recipe makes four mini pizzas and I changed ours up to make one larger pizza.  But here you have it, Asparagus & Ricotta Pizza!

Ingredients:

• pizza dough
• cornmeal, for the baking sheet
• 1/2 pound asparagus, halved crosswise and lengthwise
• 3 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

Directions:

1. Heat oven to 400° F. Place dough on cornmeal-dusted baking sheet.
2. 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 until the crust is golden brown and crisp, 25 to 30 minutes.
3. 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.

ENJOY!!!

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