Asparagus and Ricotta Pizza

4 servings. From nutritionist and cookbook author Ellie Krieger.

Ingredients 12 asparagus spears 1 tablespoon olive oil k teaspoon salt 1 tablespoon cornmeal, for the

work surface 12 ounces whole-wheat pizza

dough, defrosted if frozen ¾ cup part-skim ricotta cheese 1 teaspoon finely grated lemon

zest 1 ounce Parmigiano-Reggiano cheese, freshly grated (½ packed cup) Freshly ground black pepper 6 large or 12 small basil leaves Directions

Preheat the oven to 400 degrees.

Trim any woody ends from the asparagus. Place the spears on a baking sheet, drizzle with the oil and toss to coat, then sprinkle with the salt. Roast for about 6 minutes, or until the asparagus is just tender. Transfer to a cutting board to cool slightly, then cut the asparagus into ¾ -inch or 1-inch pieces. Reserve the baking sheet, with the oil still on it, to use for the pizza. Increase the oven tem- perature to 500 degrees.

Sprinkle a work surface with the cornmeal and use a rolling pin or your hands to stretch the dough into a 12-inch round. Place the dough onto the baking sheet that you used to roast the asparagus.

Stir together the ricotta and the lemon zest in a medium bowl, then use the back of a spoon to smear that mixture over the dough, leaving a 1inch border for the crust. Arrange the asparagus on top, sprinkle with the Parmigiano-Reggiano cheese and a few turns of black pepper. Bake for 10 to 12 minutes, or just until the cheese is melted and browning, the asparagus is softened, and the crust is browned.

While the pizza’s in the oven, stack the basil leaves, roll them and then cut crosswise into very thin ribbons (chiffonade).

Garnish the just-baked pizza with basil, then cut into 8 wedges. Serve hot.