RECIPE 5183 - FLATBREAD PIZZA WITH RICOTTA & SHAVED ASPARAGUS - - | Nashville News, Weather & Sports


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 1 bunch (about 1 lb) large asparagus
 2 teaspoons lemon zest, divided
1/2 teaspoon red pepper flakes, divided*
Juice of 1/2 lemon (about 2 tablespoons)
3 tablespoons extra-virgin olive oil
1/4 cup grated (or shaved) Parmesan, plus more for garnishing
Salt and freshly ground pepper
4 whole wheat naan breads (naan is a variety of flatbread)
3/4 cup fresh ricotta

Preheat oven to 450 degrees F. Rinse the asparagus and pat dry; cut off the tough, woody ends (about 1 inch) and discard. Set the remaining asparagus on a cutting board and one by one, slowly drag a vegetable peeler from the cut end down to the tip of each stem, shaving off thin asparagus strips. Shave all of the asparagus (there will be oddly shaped pieces in the center of each stem that you can't use - either save for a soup or discard) and place the strips in a large bowl. Toss the asparagus with 1 teaspoon lemon zest, 1/4 teaspoon red pepper flakes, lemon juice, olive oil, and Parmesan, and season to taste with salt and pepper. Place the naan breads on a baking sheet and bake for 8 minutes or until brown and beginning to crisp. Divide the ricotta among the naan breads, leaving 1/2-inch border around the edges. Sprinkle with the remaining lemon zest and red pepper flakes. Return to the oven for 2 minutes to warm the ricotta and get the edges a bit more crispy. Top each naan pizza with a generous heap of asparagus salad and top with additional grated Parmesan (if desired). Cut each pizza into 4 pieces and serve. NOTE: I love serving this with thin slices of prosciutto on top as well (or on a side plate so people can serve themselves). Also, if you're gluten-free, you can substitute a Glutino gluten-free pizza crust for the naan, or just serve this as a shaved asparagus side salad.
*If you like things spicy, add extra red pepper flakes.
Makes 4 pizzas. See more at:
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