Ahhhhh, the first asparagus and ramp pizza of the year. In the past, I've celebrated inaugural green spring veggies with Asparagus and Parsley-Chive Pesto and Primavera, but this one. Well, this one really gets it, ya know?
Maybe it's the wispy ribbons of asparagus, or maybe it's because there's no cheese baked on top to compete with all those concentrated flavors that scream GREEN in neon all caps. Or, let's be real, it's probably the lemony, minty mascarpone that you add in dollops to the hot pizza (and that also makes a killer pasta sauce, in case you were wondering).
But enough shmoopy descriptions. Just get to your closest farmers' market or purveyor of local veggies—quick! before ramp season is over!—and make it for yourself. Yes, this asparagus and ramp pizza is as delicious as it looks. And although the list of ingredients may seem long, it's super-easy, too (as all spring meals should be).
Asparagus and Ramp Pizza with Lemon-Mint Mascarpone
Ingredients
For the pesto
- 1 cup fresh mint leaves packed
- 1 cup fresh basil leaves packed
- ¼ cup shelled pistachios
- 1 garlic clove
- 1-½ teaspoons freshly squeezed lemon juice
- salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
For the mascarpone
- ½ cup mascarpone
- 1 teaspoon grated lemon zest
- 2 teaspoons freshly squeezed lemon juice
- 1 tablespoon finely chopped fresh mint leaves
- salt and freshly ground black pepper
- 2 tablespoons heavy cream
For the pizza
- 1 (14- to 16-ounce) ball pizza dough
- ½ bunch thick asparagus spears sliced into ribbons with a vegetable peeler
- 4 ramps halved lengthwise
- extra-virgin olive oil
- crushed red pepper flakes
- kosher salt
Instructions
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the oven before you start preheating).
To make the pesto
- In a mini food processor or with a mortar and pestle, grind together the mint, basil, pistachios, garlic, lemon juice, a big pinch of salt, and a few grinds of black pepper. When the mixture is ground to a paste, stream in the olive oil and process or grind until it is fully incorporated. Taste and add more salt, pepper, and/or lemon juices as desired.
To make the mascarpone
- In a small bowl, whisk together the mascarpone, lemon zest and juice, mint, and salt and pepper to taste. Add the cream and stir until it is fully incorporated. Taste and add more salt, pepper, and lemon juice to taste.
To assemble the pizza
- Stretch or roll out your dough to a 12-inch circle, then transfer it to an oiled baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
- Scoop the pesto onto the dough and spread it out evenly, leaving a ½-inch border of dough all around. Scatter on the asparagus ribbons and ramps. Drizzle lightly with olive oil and season with a pinch each of red pepper flakes and salt.
- Transfer the pizza to the oven and bake until the crust is golden and the veggies have begun to brown in spots—about 8 minutes on the baking sheet, about 6 minutes on the baking stone/steel.
- Remove the pizza from the oven. Serve with the lemon-mint mascarpone alongside for dolloping.
Food Online says
That is a nice recipe. Keep posting new Italian recipes.