Pizza night is the best. We all know it.
And I like pretty much any kind of pizza. My absolute favorite being Neapolitan style (which we make this way), but when it comes to other styles of pizza I am game for anything.
At home, when we’re not making our favorite Neapolitan style pie, we like to have fun with flavours. We’ve made spinach and artichoke pizza, taco pizza, portobello pesto pizza, garlic bread “pepperoni” pizza, and flatbread style pizza! All are fabulous and all have me running back for a second slice.
This pizza is a twist on a delicious white pizza I had while I was in Rome last fall. It’s simple, really. I covered the crust in a garlicky ricotta and topped it with mozzarella, grated Parmesan and some fresh spears of asparagus. The result made me feel like I was right back in Italy with cold glass of white wine and not a care in the world….a solid feeling any day of the week!
- 1/2 cup warm water
- 1 1/2 tsp active dry yeast
- 1 tbsp liquid honey
- 1 1/2 cups all-purpose flour, divided
- 1/4 tsp Kosher salt
- 1 tbsp extra virgin olive oil
- 1 cup ricotta cheese
- 1 clove garlic, minced
- 1 cup shredded mozzarella cheese
- 1 bunch asparagus, tough ends trimmed
- 1/4 cup grated Parmesan cheese
- In the bowl of a stand mixer (or a large bowl), combine water, yeast and honey. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 1 cup of four, salt and olive oil and mix with the dough hook (or stir with a spoon) until the dough comes together into a ball. Add the remaining 1/2 cup of flour, if needed, and work it in. If using your hands, turn the dough out onto a floured surface, and work it until it forms a ball. Rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 2 hours.
- Preheat the oven to 450°F with a rack in the upper third. Place a pizza stone in the oven to preheat.
- In a small bowl, mix together the ricotta and minced garlic. Set aside.
- When the dough has risen, turn it out onto a lightly floured work surface and roll it out as thin as possible with a rolling pin. Transfer the dough to the hot pizza stone. Spread the ricotta mixture over the dough, leaving a small border around the edges for the crust. Top with the shredded mozzarella and parmesan, and then lay the asparagus spears over the cheese.
- Bake the pizza until the crust is deeply brown, the asparagus is tender, and the cheese is browned and bubbly, about 15 minutes.
- Let the pizza cool slightly before slicing. Serve hot.
Recipe adapted from The Kitchn
This recipe makes enough pizza dough for one pizza. If you'd prefer a thicker crust, don't roll the dough out as much and adjust the baking time.
This pizza freezes well after baking and can be stored (air-tight) for up to 3 months in the freezer.