Lunch: Asparagus and Ricotta Pizza

Whip up the ultimate homemade pizza with a recipe for easy homemade pizza dough topped with a creamy mix of ricotta and thin slivers of tender asparagus.

This recipe includes fertility superfoods such as:

Lemon, Asparagus

Health and fertility benefits of Asparagus and Ricotta Pizza

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. We don't have any research on Asparagus as a fertility food yet. Please leave your review below if you are able to provide details about asparagus.

Ingredients

1 pound store-bought or http://www.justataste.com/2010/01/the-ultimate-pizza-dough/
Cornmeal, for dusting baking sheet
Olive oil
1 1/3 cups fresh ricotta
1/4 cup shredded parmesan cheese
2 cloves garlic, minced
2 Tablespoons chopped fresh flat-leaf parsley
1 pound asparagus (medium thickness)
Lemon, for garnishing

Instructions

Preheat the oven to 500 ºF.
Roll out the pizza dough on a lightly floured surface until it is roughly 12 inches wide and 1/4-inch thick. (See Kelly's Notes.)
Invert a baking sheet and sprinkle it liberally with cornmeal. Transfer the dough to the baking sheet then brush the dough lightly all over with olive oil.
Combine the ricotta, parmesan cheese, garlic and parsley. Season the cheese mixture with salt and pepper to taste.
Using a vegetable peeler, shave the asparagus length-wise into thin ribbons. (There's no need to remove the tough ends first, as you can use them to more easily grip the asparagus as you peel them. Just make sure not to shave off any of the tougher part.) In a small bowl, toss the ribbons with 2 teaspoons of olive oil.
Spread the cheese mixture all over the pizza, leaving a 1/2-inch border around the edges, then evenly distribute the asparagus ribbons on top of the cheese.
Bake the pizza for 10 to 12 minutes, rotating it half-way through, until the crust is fully baked and golden brown. Remove the pizza from the oven to a cutting board, drizzle it with fresh lemon juice, and slice and serve.

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