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Categories:
dough Ricotta cheese kosher salt extra-virgin olive oil eggs freshly ground black pepper Parmesan cheese
Viewed: 47 - Published at: 4 years agoIngredients
- 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)
Method
- 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.
