Egg, Asparagus, and Ricotta Pizza Recipe

Jun 29, 2012 @ 12:47 PM
Posted by Jessica Chou, Editor

Nutrition

Cal/Serving: 620
Daily Value: 31%
Servings: 2

Balanced
Vegetarian, Sugar-Conscious

Fat	28g	43%
Saturated	9g	43%
Trans	0g	0%
Carbs	67g	22%
Fiber	4g	18%
Sugars	2g	0%
Protein	24g	48%
Cholesterol	119mg	40%
Sodium	1239mg	52%
Calcium	358mg	36%
Magnesium	54mg	13%
Potassium	311mg	9%
Iron	5mg	30%
Zinc	2mg	16%
Vitamin A	704IU	14%
Vitamin C	2mg	4%
Thiamin (B1)	1mg	45%
Riboflavin (B2)	1mg	38%
Niacin (B3)	6mg	30%
Vitamin B6	0mg	8%
Folic Acid (B9)	282µg	71%
Vitamin B12	0µg	8%
Vitamin D	1µg	0%
Vitamin E	3mg	16%
Vitamin K	28µg	36%
Fatty acids, total monounsaturated	14g	0%
Fatty acids, total polyunsaturated	4g	0%

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Jessica Chou

Anything with an easy egg on top is good in my book (toast, pasta, you name it). And while cracking open an egg and baking it perfectly on a pizza may sound daunting, it's actually an easy way to add protein and requires little magic. Maybe just a dash of pepper.

See all asparagus recipes.

Click here to see Bake Me a Pizza as Fast as You Can.

INGREDIENTS

One 9-ounce ball frozen pizza dough, thawed
2 tablespoons olive oil, plus more for the cookie sheet
Salt and pepper, to taste
3-4 stalks asparagus, stemmed
4 tablespoons ricotta
1 egg
2 tablespoons grated Parmesan

DIRECTIONS

Preheat the oven to 450 degrees.

Roll out the pizza dough until about 8 inches in diameter. Season with 1 tablespoon of the olive oil and salt, to taste. Transfer to a lightly oiled cookie sheet. Using a vegetable peeler (or mad knife skills), slice the asparagus into thin strips. Toss in the remaining olive oil and salt. Pile the asparagus on the pizza dough, leaving a circle in the middle for the egg. Then, roughly drop ricotta all over (including the egg circle, packing it down).

Crack open the egg and gently pour into the indented circle. Season with the Parmesan cheese, salt, and pepper, to taste, over the entire pizza. Bake until the egg whites have settled and the crust is golden, about 8-10 minutes.