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Recipes
April 2013

Asparagus and Ricotta Flatbread

By Sue LiPhotography by Zach DeSart
Image may contain Plant Food Dish and Meal

Recipe information

  • Yield

    Servings

Ingredients

Pizza dough

Ricotta

Raw asparagus, halved lengthwise if thick, cut into 2-inch pieces

Red onion, thinly sliced

Olive oil (for drizzling)

Kosher salt and freshly ground black pepper

Need to make a substitution?

Preparation

  1. Preheat oven to 375°. Top dough with ricotta, asparagus, and onion. Drizzle with oil, season with salt and pepper, and bake until golden.

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