Thursday, April 29, 2010

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!!

28 comments:

Kim said...

LOL! - You crack me up Pam. This sounds like a manage a trois that I might be interested in;D

Peter M said...

Simplicity on dough but oh so delish...peppery arugala, creamy ricotta and salty prosciutto.

Mary at Deep South Dish said...

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. :)

Barbara said...

My first issue of Donna Hay finally arrived. I love it!

Cannot wait to see your post on preserving lemons!

shabby girl said...

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.

Mary said...

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

buffalodick said...

Anything on a flat bread interests me!

Mimi said...

I'm all over this. Did you perserve you own lemons?
Mimi

Pam said...

BEAUTIFUL! I love the asparagus on top.

Holly said...

This pizza sounds really good actually!! Can't wait for the preserved lemons:)

Marsha said...

Did I somehow miss the amount of ricotta?

Pam said...

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

Marjie said...

The lemon with prosciutto actually sounds good!

My Carolina Kitchen said...

I love pizza on pita breads. I also used the Naan doughs for pizzas. I love your combination of the asparagus with the arugula and creamy ricotta.
Sam

Betsy from Tennessee said...

The pizza looks healthy, Pam.... I love asparagus--and don't eat it much. Thanks for that recipe.

Hope you are doing okay.
Hugs,
Betsy

Jacqueline said...

Drop the prosciutto and I would be very, very happy with a slice of that :)

grace said...

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!

Danielle said...

Your pizza looks great and I can't wait to see your preserved lemons!

Chanel11 said...

I need to get my hands on a preserved lemon

Cinnamon-Girl said...

This looks incredible! You don't have to convince me. Such wonderful flavor! I love everything here.

Paula said...

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!

All Our Fingers in the Pie said...

I just bought a pizza stone! I love it and should make some pizza. Have to say that I am not a fan of preserved lemons. Everybody loves them so much. I wish I did.

5 Star Foodie said...

A terrific combination of ingredients, super delicious pizza!

Debinhawaii said...

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.

katiez said...

I think I need this.

Joanne said...

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.

Chris said...

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

Chef Fresco said...

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!