Egg, Asparagus, and Ricotta 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.
- 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
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.