I have a new love. Seriously. Preserved lemons. Who knew such a thing existed?! Where have they been all my life??? They are wonderful, tart yet salty, with a hint of sweetness. Unlike anything I have ever tasted.
So, what’s a person to do when they find a new love? How about combining them with their old love? That’s right, I had a Ménage a Trois. Me, Donna Hay, and Preserved Lemons. And it was great. Just like I suspected.
I know this pizza sounds weird. It even sounded weird to me, but you have to suspend your doubts. Because it was fabulous. Seriously good. Instead of the 1/4 cup of grated lemon rind, I subbed 1/2 a preserved lemon rind, finely minced. A-may-zing!! Also, I didn’t have an arugula, so I subbed some baby spinach, not needed really, but whatever!
And guess what my peeps?!! Tomorrow, I will show you how to do preserved lemons! Because, believe me, you want these in your fridge.
Asparagus and Ricotta Pizza
- 4 pita breads
- 1 1/2 cups fresh ricotta
- olive oil for drizzling
- 1/4 cup finely grated lemon rind (or 1/2 a preserved lemon, finely minced)
- 1/2 pound asparagus, blanched and thinly sliced (I didn’t blanch cause my spears were small and I cut them into about 1 inch lengths)
- 12 slices prosciutto
- baby arugula
- finely grated parmesan to serve.
Preheat oven to 400. Place the pita breads on a baking sheet and drizzle with oil. Combine the ricotta, lemon, salt and pepper in a bowl. Spread the mixture over the 4 pitas and top with the asparagus and prosciutto. Drizzle with olive oil and bake for 15 minutes or until everything is crisp and golden. Top with arugula and parmesan and serve.
***Edited to add ricotta amount!!