Pizza with Ricotta and Shaved Asparagus

With Lemon-Herb Ricotta and Caramelized Shallots

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

Calories Conscious
Vegetarian
A note about serious food allergies

Mozzarella is the Marcia of the cheese Brady Bunch - as in, it usually gets all the pizza glory ("Mozza, Mozza, Mozza"). But this Sicilian-style pizza stars snowy white, silky Ricotta cheese, laced with herbs, lemon, and freshly-cracked peppercorns. We top this springy flatbread with seasonal shaved asparagus, caramelized shallots, a touch of nutty Parmesan, and balsamic-dressed frisee for a verdant crunch. If you're a pizza lover (who isn’t, really?), you'll adore this creamy, luscious version.

In Your Box (serves 2)

  • 1 Lemon
  • 4 Chives
  • 8 oz. Asparagus
  • 4 Basil Sprigs
  • 1 Shallot
  • 1 tsp. Cracked Peppercorns
  • Info
    ¾ cup Ricotta Cheese
  • Info
    2 Italian Wood-Fired Pizza Crusts
  • 1 tsp. Red Pepper Flakes
  • Info
    ¾ oz. Grated Parmesan Cheese
  • Nutrition (per serving)

  • Calories
    613
  • Carbohydrates
    59g
  • Fat
    31g
  • Protein
    25g
  • Sodium
    719mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Small Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat the oven to 400 degrees and prepare a baking sheet with foil or use a nonsticking baking sheet. Thoroughly rinse produce and pat dry. Halve lemon. Zest one half. Cut chives into a fine dice. Trim white, woody ends of asparagus (about 1" from bottoms). Using a vegetable peeler, shave asparagus into thin, ribbon-like strips. Chiffonade (roll leaves together and slice into thin, ribbon-like strips) basil. Julienne (cut into thin strips) shallot.

  • Step 2 - Make the Ricotta Mixture
    2

    Make the Ricotta Mixture

    Using the back of a spoon, further crush the peppercorns until they resemble the texture of freshly cracked pepper. In a bowl, combine 1 tsp. olive oil, ricotta, lemon zest to taste, juice of half the lemon, half the chives, half the basil, half the peppercorns to taste, and a pinch of salt. Stir together until combined and smooth.

  • Step 3 - Caramelize the Shallot
    3

    Caramelize the Shallot

    In a small pan, warm 1 tsp. of olive oil over medium heat. Once hot, add the shallot. Sauté until warmed and slightly caramelized, about 7-8 minutes. Season with a pinch of salt and pepper and remove from heat.

  • Step 4 - Massage the Asparagus
    4

    Massage the Asparagus

    In a clean mixing bowl, combine the shaved asparagus with 1 tsp. of olive oil and 1 tsp. of juice from the remaining lemon half and a pinch of salt. Using hands, gently massage the asparagus for about 30 seconds to remove bitterness before cooking.

  • Step 5 - Assemble and Bake Pizzas
    5

    Assemble and Bake Pizzas

    Place pizza crusts on the prepared baking sheet. Lightly brush the crusts with a bit of olive oil (no more than 1 tsp. for both). Slather the ricotta mixture evenly on the pizzas. Add sautéed shallots. Add the asparagus ribbons, ensuring an even layer on the pizzas. Place in oven to bake for 10-12 minutes, or until vegetables are browned and tender, crust is crisp, and ricotta is slightly firm and darker in color.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Allow pizzas to cool for 2-3 minutes before cutting. Halve or quarter the pizza and place on a plate. Drizzle 1 tsp. olive oil over each pizza, if desired. Garnish with remaining chives, basil, peppercorns, red pepper flakes to taste, and shaved Parmesan.