Egg, Asparagus, and Ricotta Pizza

Staff Writer
Egg, Asparagus, and Ricotta Pizza
Asparagus, Ricotta, and Egg Pizza
Jessica Chou

Asparagus, Ricotta, and Egg Pizza

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.

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Ready in
20 m
2
Servings
603
Calories Per Serving
Deliver Ingredients
Makes
1 pizza

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.

Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.

Nutritional Facts

Total Fat
27g
42%
Sugar
1g
N/A
Saturated Fat
8g
42%
Cholesterol
104mg
35%
Protein
22g
45%
Carbs
66g
22%
Vitamin A
100µg
11%
Vitamin B12
0.5µg
7.6%
Vitamin B6
0.1mg
6.5%
Vitamin C
0.3mg
0.6%
Vitamin D
0.6µg
0.1%
Vitamin E
3mg
13%
Vitamin K
14µg
17%
Calcium
342mg
34%
Fiber
4g
15%
Folate (food)
56µg
N/A
Folate equivalent (total)
406µg
100%
Folic acid
205µg
N/A
Iron
5mg
26%
Magnesium
48mg
12%
Monounsaturated
14g
N/A
Niacin (B3)
6mg
29%
Phosphorus
321mg
46%
Polyunsaturated
4g
N/A
Potassium
234mg
7%
Riboflavin (B2)
0.6mg
34.3%
Sodium
1032mg
43%
Thiamin (B1)
0.6mg
42%
Zinc
2mg
14%

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