Asparagus and Ricotta Pizza

Asparagus and Ricotta Pizza

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!!

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Comments

  1. says

    I really should step out of the dough with my pizza on occasion. You know what my favorite is? Basic veggie. You know the one, onion, bell pepper, mushroom, tomato, mozzarella and maybe a bit of basil. I know. Booooring.

    I’ll be interested in seeing this preserved lemon thing. I have no idea what you would do with those!?

    I keep hearing about this Donna Hay here a lot lately, but must confess – I’ve never heard of her before! She certainly has a following. Must look into this. :)

  2. says

    Hubby made preserved lemons and we LOVED them! I’ll have to look for our spectacular recipe that we used them in. I’ll pass it along when I find it.

  3. says

    Wow! That really looks delicious and it is a great way to use spring asparagus. I’m a big fan of preserved lemons and can see how they would be wonderful here. I hope you are having a great day. Blessings…Mary

  4. says

    it seems like more often than not, if you’re brave enough to try a weird combination, you’re rewarded. ’tis a beautiful pizza, pam!

  5. Pam says

    Marsha!! Yes. Thanks for noticing I left off the ricotta. I’ll update it when I get home. Sheesh.

  6. says

    Well, you certainly grabbed my attention with the menage a trois comment! :-) The prociutto really reeled me in, though, as I’m a big fan. Looking forward to learning about the lemons!

  7. says

    Yum! An interesting and delicious-sounding combination of flavors.

    I made a batch of preserved lemons a couple of months ago for a cookbook review and this looks another great way to use some of them.

  8. says

    I can’t believe I’ve never had preserved lemons…a total debacle on my behalf. Post that recipe pronto!

    This combination for pizza toppings sounds delicious.

  9. says

    That takes pizza up several notches but yes, I’d have to suspend my precognitions about the lemon flavor.

  10. says

    We are obviously really behind on commenting b/c you have 26 great posts we had not read yet! This pizza looks so great – I have never heard of preserved lemons. Very intrigued though!