Asparagus, Ricotta, And Arugula Pizza

• 2 balls store-bought pizza dough, in 6 portions
• 3/4 pound thin asparagus, cut into 2 inch lengths
• 2 tablespoons extra virgin olive oil, divided
• 1/4 teaspoon kosher salt
• 1/8 teaspoon pepper
• 9 tablespoons pesto, homemade or store-bought
• 12 ounces ricotta
• 3 tablespoons chopped walnuts
• 3 cups arugula
• 1.5 tablespoons balsamic vinegar

1. Place pizza stone on lowest oven rack and preheat oven to 400F.
2. Toss the asparagus with 1 Tbsp olive oil, 1/4 tsp salt, 1/8 tsp pepper and spread on a baking sheet.
3. Roast in oven for 30 min until soft and charred.
4. Raise oven temperature to 500F.
5. Divide dough into 6 pieces and shape each into an 8-12 inch pizza.
6. Brush each dough with a bit of olive oil and top with 1/6 of the pesto, 1/6 of the asparagus, 1/6 of the ricotta, and 1/6 of the walnuts.
7. Bake pizza on a pizza stone for 8 min, until browned and bubbly.
8. Top hot pizza with 1/2 cup arugula, 1/4 Tbsp vinegar, 1/4 Tbsp olive oil, and a pinch of kosher salt.

pizza, thin, extra virgin olive oil, kosher salt, pepper, pesto, ricotta, walnuts, arugula, balsamic vinegar

Taken from food52.com/recipes/81807-asparagus-ricotta-and-arugula-pizza (may not work)