Sheet-Pan Pizza With Asparagus and Arugula
Saturday February 27, 2021 | By Hieronymus Hawkes | Blogging
I get the New York Times Recipes every Friday and this one was in the list last Friday.
4 tablespoons olive oil
1 pound fresh or thawed frozen pizza dough, atroom temperature
½ cup fresh ricotta (about 4 ounces)
5 ounces fresh mozzarella, sliced into 1/4-inch-thick rounds
½ bunch asparagus (about 1/2 pound), trimmedand cut into 5-inch pieces
1 or 2 serrano or jalapeño peppers, thinly sliced
4 thin slices pancetta (optional)
½ cup pitted and torn green olives,like Castelvetrano
Flaky sea salt and black pepper
1 cup loosely packed Italian parsley
1 cup loosely packed baby arugula
Here are some of the comments about this pizza:
Absolutely the best pizza I have ever baked. I love the no soggy crust. Will make this over and over. I made the recipe pretty much as written but I cut up the asparagus in smaller pieces, added raw broccoli florets, used Black Forest ham instead of pancetta because I didn’t have any and sprinkled some sliced almonds over the top before baking. To. Die. For.
This is a delicious and easy recipe!! With toppings I would never have thought of. I used a 9 inch cast iron pan which worked great. Added garlic to asparagus and jalapeño , subbed prosciutto for ham. A perfect Sunday TV dinner!
Super excited to try this. My girlfriend and I were thinking this would be delicious if we subbed Pepperoni for the Asparagus and Sausage for the Pancetta and skipped the Olives and Arugula altogether. Maybe add some more cheese.
Or maybe we could just go out in the front yard and get some fresh grass clippings. 😉