Pizza has long been our Friday dinner staple. When the kids were growing up, we made individual pizzas, with each family member designing their own pizza, followed by Family Movie Night. When the kids went off to school, Eric & I transitioned to Pizza & Martini Nights. We’d enjoy martinis as we put together a pizza for the two of us. After turning 21, the kids happily joined us for the new tradition when they were home on breaks. Now, with both kids out of college & out on their own, our homemade pizza & martini nights have evolved into Pizza Wars. The kids are carrying on the Friday homemade pizza nights in their independent lives. The “war” started with Eric texting pictures of our latest pizza creation to the kids with a, “Look what you are missing at home!” message. After a few months of that, the kids retaliated. We now get pizza pictures texted back to us of their creations. Through the pictures & recipes, we are still connecting with our children over pizza!
Here’s my recent submission to the competition:
Asparagus & Ricotta Pizza
Asparagus & Ricotta Pizza (an original recipe by Linda J Heuser) Serves 3 – 4
Ingredients:
- 1 pound pizza dough, at room temperature, (homemade or purchased)
- cornmeal for baking sheet
- 1/2 pound asparagus spears, cut into 1-inch pieces
- 4 ounces cremini or button mushrooms, sliced
- 2 cloves garlic, thinly sliced
- 2 tablespoons olive oil, divided
- 2 teaspoons lemon juice
- 1/2 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1/4 cup (1 ounce) grated Parmesan cheese
- 1/2 teaspoon oregano
- kosher salt & black pepper, divided
Directions:
Preheat the oven to 475º, if using a pizza stone or 450º, if using a baking sheet. Combine the asparagus with the mushrooms and garlic in a medium bowl. In a small bowl, whisk together 1 tablespoon of the olive oil with the lemon juice, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Pour the oil mixture over the asparagus & mushrooms and mix them together to coat the vegetables well.
Start with the cut asparagus, mushrooms & garlic.
Roll the dough out onto a cornmeal covered baking sheet or pizza peel. Drizzle the remaining tablespoon of olive oil over the crust, spreading it to the edges. Sprinkle the mozzarella over the crust. Layer the asparagus mixture on top, distributing it evenly.
A bit of mozzarella first, then the veggies go on the pizza.
Combine the ricotta with the Parmesan cheese, 1/4 teaspoon of salt, 1/8 teaspoon of pepper and the oregano in a small bowl. Drop teaspoonsful of the ricotta mixture over the pizza.
Top the veggies with dollops of the ricotta mixture.
Bake the pizza for 10-15 minutes, until the crust is golden brown. Remove the pizza from the oven and allow it to rest for 5 minutes before cutting and serving.
This is the pizza of the month!
Pizza is a perfect food in my world! ~Linda
Asparagus & Ricotta Pizza (an original recipe by Linda J Heuser) Serves 3 – 4
Ingredients:
- 1 pound pizza dough, at room temperature, (homemade or purchased)
- cornmeal for baking sheet
- 1/2 pound asparagus spears, cut into 1-inch pieces
- 4 ounces cremini or button mushrooms, sliced
- 2 cloves garlic, thinly sliced
- 2 tablespoons olive oil, divided
- 2 teaspoons lemon juice
- 1/2 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1/4 cup (1 ounce) grated Parmesan cheese
- 1/2 teaspoon oregano
- kosher salt & black pepper, divided
Directions:
Preheat the oven to 475º, if using a pizza stone or 450º, if using a baking sheet. Combine the asparagus with the mushrooms and garlic in a medium bowl. In a small bowl, whisk together 1 tablespoon of the olive oil with the lemon juice, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Pour the oil mixture over the asparagus & mushrooms and mix them together to coat the vegetables well.
Roll the dough out onto a cornmeal covered baking sheet or a pizza peel. Drizzle the remaining tablespoon of olive oil over the crust, spreading it to the edges. Sprinkle the mozzarella over the crust then layer the asparagus mixture on top, distributing it evenly. Combine the ricotta with the Parmesan cheese, 1/4 teaspoon of salt, 1/8 teaspoon of pepper and the oregano in a small bowl. Drop teaspoonsful of the ricotta mixture over the pizza.
Bake the pizza for 10-15 minutes, until the crust is golden brown. Remove the pizza from the oven and allow it to rest for 5 minutes before cutting and serving.