Best Pizza With Asparagus Spring Onions Pancetta And Ricotta Recipes

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ASPARAGUS AND RICOTTA PIZZA



Asparagus and Ricotta Pizza image

Whip up the ultimate homemade pizza with a recipe for easy homemade pizza dough topped with creamy ricotta and thin slivers of asparagus.

Provided by Kelly Senyei

Time 32m

Number Of Ingredients 9

1 pound store-bought or homemade pizza dough
Cornmeal, for dusting baking sheet
Olive oil
1 1/3 cups fresh ricotta
1/4 cup shredded parmesan cheese
2 cloves garlic, minced
2 Tablespoons chopped fresh flat-leaf parsley
1 pound asparagus (medium thickness)
Lemon, for garnishing

Steps:

  • Preheat the oven to 500ºF.
  • Roll out the pizza dough on a lightly floured surface until it is roughly 12 inches wide and 1/4-inch thick. (See Kelly's Notes.)
  • Invert a baking sheet and sprinkle it liberally with cornmeal. Transfer the dough to the baking sheet then brush the dough lightly all over with olive oil.
  • Combine the ricotta, parmesan cheese, garlic and parsley. Season the cheese mixture with salt and pepper to taste.
  • Using a vegetable peeler, shave the asparagus length-wise into thin ribbons. (There's no need to remove the tough ends first, as you can use them to more easily grip the asparagus as you peel them. Just make sure not to shave off any of the tougher part.) In a small bowl, toss the ribbons with 2 teaspoons of olive oil.
  • Spread the cheese mixture all over the pizza, leaving a 1/2-inch border around the edges, then evenly distribute the asparagus ribbons on top of the cheese.
  • Bake the pizza for 10 to 12 minutes, rotating it half-way through, until the crust is fully baked and golden brown. Remove the pizza from the oven to a cutting board, drizzle it with fresh lemon juice, and slice and serve.

Nutrition Facts : Calories 314 kcal, Carbohydrate 41 g, Protein 15 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 30 mg, Sodium 661 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

ASPARAGUS AND RED PEPPER PIZZA (WHITE OR RED)



Asparagus and Red Pepper Pizza (White or Red) image

See the accompanying menu for a pizza meal that celebrates spring.

Yield 3 to 4 servings

Number Of Ingredients 5

1 cup fresh asparagus, trimmed and cut into 1-inch lengths
1 medium red bell pepper, cut into short narrow strips
One 12- to 14-inch good-quality pizza crust
1 cup good-quality marinara or pizza sauce or part-skim ricotta cheese
1 cup grated part-skim mozzarella cheese or mozzarella-style soy cheese

Steps:

  • Preheat the oven to 425°F.
  • Steam the asparagus and bell pepper with a small amount of water in a covered saucepan, until tender crisp, and drain.
  • Place the crust on a pan, spread the sauce or ricotta cheese evenly over it. Sprinkle with the cheese, followed by the asparagus-bell pepper mixture.
  • Bake until the cheese is bubbly, 8 to 10 minutes. Remove from the oven, let stand for 2 to 3 minutes, and cut into 6 or 8 wedges to serve.
  • Asparagus and Red Pepper Pizza (this page)
  • Dilled Barley and Green Bean Salad (page 47)
  • (with marinara)
  • Calories: 250
  • Total Fat: 6g
  • Protein: 15g
  • Carbohydrate: 32g
  • Cholesterol: 19mg
  • Sodium: 553mg
  • (with ricotta)
  • Calories: 320
  • Total Fat: 10g
  • Protein: 22g
  • Carbohydrate: 32g
  • Cholesterol: 40mg
  • Sodium: 441mg

ASPARAGUS PIZZA



Asparagus Pizza image

Perfect for an easy, spring lunch, this uncomplicated pizza just says "Spring!" From the May 2010 issue of Canadian Living.

Provided by Katzen

Categories     Lunch/Snacks

Time 30m

Yield 8-10 Slices, 4 serving(s)

Number Of Ingredients 8

1 lb pizza dough
1 1/2 lbs asparagus, trimmed and halved (about 2 bunches)
1/4 cup olive oil
1/4 teaspoon salt
1 pinch pepper
2 garlic cloves, minced
1 cup Fontina cheese, shredded
1/4 cup parmesan cheese

Steps:

  • Shape dough into a ball by pulling sides down and folding into bottom at centre; cover with tea towel and let rest for 20 minutes.
  • In a large bowl, mix asparagus, half of the oil, the salt & pepper; set aside.
  • On a lightly floure surface, shape dough by pressing with fingertips and pulling edges to stretch into 16"x12" rectangle. Place on cornmeal dusted baking sheet.
  • Stir remaining oil with garlic spread over dough. Top with asparagus, and cheeses.
  • Bake at 425F until crust is golden, 20 to 25 minutes.

WHITE PIZZA WITH ASPARAGUS AND SPINACH



White Pizza with Asparagus and Spinach image

Categories     Salad     Bake     Steam     Asparagus     Spinach

Yield makes 6 slices

Number Of Ingredients 6

12 asparagus spears
4 to 5 ounces baby spinach
One 12.3-ounce package firm silken tofu
1 teaspoon salt
One 12-to 14-inch good-quality pizza crust
1/3 cup oil-cured sun-dried tomatoes, cut into strips

Steps:

  • Preheat the oven to 425°F.
  • Trim about an inch from the bottom of the asparagus spears. Scrape the bottom halves if you like, though if they are very slender, this won't be necessary. Cut the spears into 1-inch pieces.
  • Steam the asparagus with a little water in a covered skillet or Dutch oven until bright green and just barely tender-crisp, about 3 minutes.
  • Add the spinach and cover; steam until just wilted, about a minute. Drain the asparagus and spinach well.
  • Puree the tofu with the salt in a food processor or with an immersion blender in its container.
  • Place the crust on a baking sheet or a pizza stone. Spread the tofu puree evenly over the crust with a baking spatula.
  • Scatter the asparagus and spinach evenly over the surface of the pizza, followed by the sun-dried tomatoes. Bake for 12 to 15 minutes, until the crust is golden. Cut into 6 slices and serve.
  • Menu Suggestions
  • As with many pizzas, a basic bountiful salad of greens, tomatoes, peppers, cucumbers, and carrots goes well with this.
  • If you'd like a heartier salad with this, choose one based on beans. Here are a few possibilities: Black Beans with Tomatoes, Olives, Yellow Peppers, and Croutons (page 185), Black Bean, Mango, and Avocado Salad (page 186), or Chickpea and Carrot Salad with Parsley and Olives (page 190).
  • See the menu with Tomato Chickpea Soup with Tiny Pasta and Fresh Herbs (page 32).
  • nutrition information
  • (per slice)
  • Calories: 262
  • Total Fat: 5g
  • Protein: 12.5g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Sodium: 685mg

ASPARAGUS PIZZA



Asparagus Pizza image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Trim 1/2 pound asparagus. Cut each stalk in half lengthwise, then crosswise into 2-inch pieces. Form 1 pound refrigerated pizza dough (at room temperature) into an 11-by-15-inch rectangle on an oiled piece of parchment. Top with the asparagus and 1 cup shredded fontina. Slide the crust (on the parchment) onto a preheated pizza stone or inverted baking sheet. Bake at 475˚ until the bottom is crisp, 12 minutes. Top with pesto and red pepper flakes.

GRILLED SPRING PIZZA WITH ASPARAGUS, LEEKS AND PANCETTA



Grilled Spring Pizza with Asparagus, Leeks and Pancetta image

This pizza combines two of spring's finest green vegetables: leeks and asparagus. Once caramelized, the leeks turn sweet and soft, while the raw asparagus gets shaved and arranged on the pizza for a bright, textural element. Add some cheese and pancetta for a savory boost and the result is a balanced dish that highlights spring produce while indulging your pizza craving. Plus, this recipe shows you how to grill indoors with a grill pan-an easy technique to get a nice char on your crust without fussing with an outdoor grill.

Provided by Vallery Lomas

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

1 pound leeks, roots trimmed, white and light green parts only, halved lengthwise (about 2)
1 pound asparagus, trimmed
1 lemon
1/4 cup plus 3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
4 ounces diced pancetta
All-purpose flour, for dusting
One 1-pound package store-bought pizza dough, at room temperature
8 ounces fontina cheese, coarsely grated (about 2 cups)
2 tablespoons finely grated Parmigiano-Reggiano, optional, for serving
Crushed red pepper flakes, optional, for serving
Honey, optional, for serving

Steps:

  • Fill a vase or large glass with cold water and soak the leeks for about 3 minutes to remove any grit.
  • Meanwhile, run a vegetable peeler down the asparagus stalks to create ribbons and place in a medium bowl. Add the zest of half the lemon, the juice of the whole lemon and 1 tablespoon oil. Toss together and season with salt and pepper. Set aside.
  • Rinse the leeks well after soaking and thinly slice into half-moons.
  • Heat 2 tablespoons oil in a medium skillet over medium heat. Add the leeks and cook, stirring occasionally, until tender and just lightly golden, about 3 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Season with salt and pepper. Transfer to a bowl or plate and let cool to room temperature. Wipe out the skillet.
  • Line a plate with paper towels. Put 1 tablespoon oil and the pancetta in the same skillet and cook, stirring occasionally, over medium heat until golden brown and crispy, 6 to 7 minutes. Transfer with a slotted spoon to the prepared plate to drain and cool.
  • Brush a large grill pan with 1 tablespoon oil and preheat over medium-high heat.
  • On a lightly floured surface, stretch the pizza dough into a long oval or rectangle to fit the grill pan. Brush the dough with 1 tablespoon oil and place oiled-side down onto the grill pan. Grill until charred and golden, 3 to 4 minutes. Brush the dough with 1 tablespoon oil.
  • Lower the heat to medium. Flip the dough with a spatula. Top with the fontina, leek mixture and pancetta. Cover with an inverted baking sheet and cook until the bottom of the dough is charred and the cheese melts, 3 to 5 minutes.
  • Top the pizza with the lemony asparagus. Garnish with Parmigiano-Reggiano, red pepper flakes and a drizzle of honey if desired. Slice and serve.

PIZZA WITH ASPARAGUS



Pizza With Asparagus image

Provided by Florence Fabricant

Categories     dinner, pizza and calzones, main course

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

1 package active dry yeast
Pinch of sugar
cup warm water
1 teaspoon salt
2 tablespoons olive oil
Freshly ground black pepper
3 cups all-purpose or bread flour (approximately)
Cornmeal
8 medium asparagus
1 cup shredded mozzarella cheese
1/2 cup shredded Italian Fontina cheese
1/4 cup crumbled Gorgonzola cheese

Steps:

  • Dissolve yeast and sugar in water and set aside to proof for about five minutes. Pour yeast mixture into a bowl, add salt, olive oil, pepper and two cups of flour. Mix well. Add some of the remaining flour, in two or three portions, until the dough begins to leave the sides of the bowl. You should have some flour left.
  • Dust a work surface with some of the remaining flour and turn the dough out onto it. Knead until it is very smooth and elastic, kneading in additional flour as necessary.
  • Place the dough in a large lightly oiled bowl. Turn the dough to oil the top, cover loosely and allow to rise until doubled, about 1 hour at room temperature. Punch the dough down.
  • Preheat oven to 425 degrees and place oven rack in the lowest position. Dust a lightly oiled baking sheet or pizza stone with cornmeal.
  • Divide the dough into four portions and roll or stretch each to form an eight-inch circle, leaving a thicker border.
  • Snap off the bottom ends of the asparagus and peel the bottom half of each. Slice each asparagus in half lengthwise, then cut each piece in half.
  • Sprinkle the mozzarella cheese over the circles of dough, then arrange the asparagus pieces, cut side down, in a pattern on each. Sprinkle with Fontina and Gorgonzola.
  • Bake pizzas about 15 minutes, until the crust is lightly browned and the cheese is bubbling. Serve at once.

Nutrition Facts : @context http, Calories 651, UnsaturatedFat 12 grams, Carbohydrate 81 grams, Fat 24 grams, Fiber 6 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 613 milligrams, Sugar 2 grams

GOAT CHEESE AND ASPARAGUS PIZZA



Goat Cheese and Asparagus Pizza image

Categories     Cheese     Tomato     Vegetable     Bake     Vegetarian     Quick & Easy     Lunch     Goat Cheese     Asparagus     Spring     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

6 asparagus spears, trimmed, halved lengthwise, cut into 1 1/2-inch pieces
3 tablespoons extra-virgin olive oil
1 10-ounce tube refrigerated pizza crust dough
1 14 1/2-ounce can diced tomatoes with Italian seasonings, drained
1 5.5-ounce log soft fresh goat cheese (such as Montrachet)
3 tablespoons chopped fresh marjoram
1/4 teaspoon dried crushed red pepper

Steps:

  • Preheat oven to 400°F. Toss asparagus with oil in medium bowl to coat. Unroll pizza dough on baking sheet, forming 9x12-inch rectangle. Spoon tomatoes over dough, leaving 3/4-inch plain border. Scatter asparagus with oil over tomatoes. Bake pizza 7 minutes. Remove from oven. Crumble goat cheese over pizza. Sprinkle with marjoram and crushed pepper. Bake until crust is golden around edges, about 9 minutes longer.

PIZZA WITH ASPARAGUS, SPRING ONIONS, PANCETTA, AND RICOTTA



Pizza with Asparagus, Spring Onions, Pancetta, and Ricotta image

In late spring, when California asparagus are still available and the Cakebread garden is yielding the year's first onions, Brian makes this delicate pizza bianca (a "white pizza," or pizza without tomato sauce). The fresh-dug onions haven't been cured yet, so they don't have papery skins, and their flavor is mild. Many supermarkets sell "spring onions" that look like thick scallions with a bulbous root end. They would work in this recipe, as would leeks or even cured yellow onions, but uncured onions have the most delicate taste. Choose a fresh ricotta without pectin or other stabilizers. The Bellwether Farms ricotta from neighboring Sonoma County is our favorite.

Yield makes four 8-inch pizzas

Number Of Ingredients 10

1 1/2 tablespoons extra-virgin olive oil
6 cups thinly sliced spring onions or yellow onions
Kosher salt
1 pound asparagus
1 pound whole-milk ricotta cheese
Freshly ground white pepper
Pizza dough (page 192)
Cornmeal or durum flour for dusting
4 tablespoons freshly grated Parmesan cheese
20 paper-thin slices (4 to 5 ounces) pancetta, in coiled rounds

Steps:

  • Heat a large, wide-bottomed pot over medium heat. Add the olive oil, onions, and a large pinch of salt. Cook until the onions are soft, about 30 minutes, stirring occasionally and lowering the heat if needed to keep them from browning. Let cool.
  • Snap off the woody ends of the asparagus. Slice the trimmed spears on the diagonal about 1/4 inch thick.
  • Bring a pot of salted water to a boil over high heat. Add the asparagus and cook until tender, 1 to 2 minutes. Drain and rinse with cold water to chill quickly. Pat dry.
  • Season the ricotta with salt and white pepper.
  • At least 45 minutes before baking, put a pizza stone on the bottom rack of the oven and preheat the oven to its highest setting (500°F to 550°F).
  • With lightly floured fingers, flatten a ball of pizza dough into a round on a lightly floured work surface. Pick up the round with both hands and, grasping the round by an edge, rotate the dough clockwise between your fingertips, always holding it by the edge. As you rotate the dough, stretch it into an 8-inch circle; the dough will also stretch and lengthen from its own weight. Alternatively, drape the flattened round over your lightly floured knuckles and rotate the dough, moving your knuckles slightly farther apart, until the round stretches into an 8-inch circle.
  • Place on a pizza peel lightly dusted with cornmeal or durum flour. Work quickly now to prevent sticking.
  • Using one-quarter of the onion mixture, spread it evenly over the surface of the dough. Scatter asparagus over the onions, using one-quarter of the total. Dollop one-quarter (4 ounces) of the ricotta on the pizza in 7 to 8 mounds. Sprinkle with 1 tablespoon Parmesan. Arrange 5 pancetta slices, still coiled in rounds, on top, spacing them evenly.
  • Slide the pizza onto the pizza stone and bake until the crust is brown and crisp, 8 to 10 minutes. Remove from the oven. Cut into slices and serve hot. Repeat with the remaining three balls of dough and the remaining topping.
  • Enjoy with Cakebread Cellars Sauvignon Blanc or another lean and refreshing white wine.

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