Asparagus, Ricotta, and Egg Pizza
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by David Bonom
Arranging the dough on a hot pizza stone or skillet will get the crust nice and crisp. Keep an eye on the pizza after you add the eggs so they don't overcook.
Ingredients
12 ounces refrigerated fresh pizza dough
2/3 cup part-skim ricotta cheese
1/8 teaspoon kosher salt
1 1/2 cups asparagus, trimmed and cut into 1-inch pieces
2 teaspoons extra-virgin olive oil
4 large eggs
1/4 teaspoon freshly ground black pepper
1 ounce Parmesan cheese, grated (about 1/4 cup)
Instructions
Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500 ° (keep pizza stone or baking sheet in oven as it preheats).
Let dough stand at room temperature for 30 minutes.
Combine ricotta and salt in a small bowl.
Roll dough into an 11-inch circle on a floured surface. Carefully remove pizza stone from oven. Arrange dough on pizza stone. Spread ricotta mixture over dough, leaving a 1/2-inch border. Combine asparagus and oil in a bowl. Top ricotta mixture with asparagus mixture, gently pressing asparagus into ricotta. Bake at 500 ° for 5 minutes.
Crack eggs over top of pizza (do not remove pizza from oven). Bake 4 minutes or until whites are set. Sprinkle with pepper and Parmesan. Cut into 8 slices.
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