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Asparagus and Ricotta Pizzas


Asparagus and Ricotta Pizzas Recipe

Ingredients:
  • 1 pound pizza dough, at room temperature
  • 1 pound cornmeal, for the baking sheet
  • 5 ounces asparagus, halved crosswise and lengthwise
  • 2 cremini or button mushrooms, thinly sliced
  • 1 1/2 cups cloves garlic, thinly sliced
  • 1/2 cup ricotta
  • 3 tablespoons grated Parmesan (2 ounces)
  • 2 cups olive oil
  • 2 teaspoons kosher salt and black pepper
Directions:
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