Lunch: Asparagus, Ricotta, and Egg Pizza
Recipe by David Bonom Arranging the dough on a hot pizza stone or skillet will get the crust nice and crisp. Keep an eye on the pizza after you add the eggs so they don't overcook.
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Health and fertility benefits of Asparagus, Ricotta, and Egg Pizza
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Ingredients
12 ounces refrigerated fresh pizza dough
2/3 cup part-skim ricotta cheese
1/8 teaspoon kosher salt
1 1/2 cups asparagus, trimmed and cut into 1-inch pieces
2 teaspoons extra-virgin olive oil
4 large eggs
1/4 teaspoon freshly ground black pepper
1 ounce Parmesan cheese, grated (about 1/4 cup)
Instructions
Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500 ° (keep pizza stone or baking sheet in oven as it preheats).
Let dough stand at room temperature for 30 minutes.
Combine ricotta and salt in a small bowl.
Roll dough into an 11-inch circle on a floured surface. Carefully remove pizza stone from oven. Arrange dough on pizza stone. Spread ricotta mixture over dough, leaving a 1/2-inch border. Combine asparagus and oil in a bowl. Top ricotta mixture with asparagus mixture, gently pressing asparagus into ricotta. Bake at 500 ° for 5 minutes.
Crack eggs over top of pizza (do not remove pizza from oven). Bake 4 minutes or until whites are set. Sprinkle with pepper and Parmesan. Cut into 8 slices.
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Nutrition Facts
Serving Size: 4
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |