Asparagus Zucchini Pizza

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Kristianne

I'm a San Francisco city girl who loves to cook and enjoy the outdoors. My cooking style focuses on healthy recipes, but I have a huge sweet tooth that I am constantly fighting! When I'm not cooking/eating/photographing/writing about food, I'm at the hospital full-time or running. I'm addicted to blogging about food - www.mysanfranciscokitchen.com

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pizza_Fotor

For your next pizza night, I challenge you to try something completely different! This asparagus and zucchini pizza is packed with fresh lemon flavor, which compliments the garlic ricotta cheese base nicely. There are so many flavors going on in this pizza, your taste buds will go crazy. The asparagus is boiled before, so it is nice and tender. You can add other vegetables as toppings if you would like, but it also tastes great with the asparagus and zucchini combo.
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Asparagus Zucchini Pizza Recipe

Ingredients

  • 12 oz fresh, whole wheat pizza dough
  • 1 medium zucchini, thinly sliced
  • 1 cup asparagus spears, sliced in half
  • 2/3 cup ricotta cheese
  • 1 clove garlic, finely chopped
  • 1/4 cup milk
  • 1 tsp lemon juice
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg
  • 1/2 cup mozzarella cheese

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Instructions

  1. Bring a pot of water to boil and add the asparagus. Cook for 5 minutes, then drain and set aside.
  2. Add the ricotta cheese, milk, lemon juice, nutmeg, and black pepper to a Magic Bullet pitcher and blend.
  3. Roll out the pizza dough and place onto a greased pizza pan.
  4. Spread the ricotta cheese mixture over the dough and top with asparagus, zucchini and mozzarella cheese.
  5. Bake in the oven at 425 degrees F for 20 minutes.

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Makes 1 18-inch pizza

 

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