Ingredients: |
Ingredients: 4 ounces Ricotta Cheese (roughly half of an 8 ounce container)
3/4 cup Shredded Mozzarella Cheese
2 Tablespoons Grated Parmesan
1/2 Bunch of Fresh Asparagus Spears, shaved*
1 1/2 cups of Baby Portabello Mushrooms, sliced
2 Tablespoons of chopped green onion tops
2 cloves of garlic, minced
Fresh cracked black pepper
One prepared pizza crust --homemade, canned or precooked, "store-bought"
crust (I've used crescent rolls as a crust)
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Directions: |
Directions:TO BAKE THIS PIZZA;
1. In a small bowl, mix the 4 oz of ricotta with the 2T of minced garlic and set aside.
2. Prepare your pizza dough and lay it on a pizza pan or stone. Pinch any seams together and fold over any excess around the edges to create your pizza crust.
3. Spread the ricotta/garlic mixture over the dough and then sprinkle the shredded mozzarella on top.
4. Top with the shave asparagus, sliced mushrooms and cut onion greens.
5. Sprinkle Parmesan and black pepper to taste over the top of the pizza.
6. Place into a preheated 350º oven till the crust is golden brown and the vegetables have cooked, darkening in color (roughly 15-18 minutes).
TO GRILL THIS PIZZA:
1. Place the raw, prepared pizza crust on you heated grill (hot enough that you can only hold your hand to it for a few seconds) and close the lid. Allow it to cook, undisturbed for 2-3 minutes.
2. Check on the crust, which should have a nice color to the side directly on the grill. Remove it and flip it, placing the cooked side up.
3. Add your toppings, in the following order, to the cooked side: prepared ricotta/garlic mixture (see above), shredded mozzarella, shaved asparagus, sliced mushrooms and cut onion greens.
4. Sprinkle Parmesan and black pepper.
5. Return the pizza to the grill, placing the uncooked side directly on the grill grate. Cover and cook 2-3 minutes until the crust has an even color and your cheeses have melted.
6. Use a grill spatula, remove the pizza onto a baking sheet/pan.
7 Serve immediately.
*To shave your asparagus, you can use a mandolin or a vegetable peeler to create long, thin slices. If using a mandolin, snap off the bottoms of the asparagus. If you use a peeler, you can leave the bottoms intact, creating a handle to hold as you peel the asparagus slices. |
This recipe for Shaved Asparagus and Portobello Three Cheese Pizza is from