with Shaved Asparagus, Ricotta Cream & Sundried Tomatoes
All you need is love...and a heart-shaped pizza!
1 pkg. Round & Thin Pizza Crust
1 lb. asparagus spears, woody stems removed
1 1/2 cup ricotta cheese
2 garlic cloves, minced
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. olive oil
6 oz. provolone cheese, freshly grated
6 sun-dried tomatoes
Freshly grated Parmigiano Reggiano for topping
Preheat oven to 375°F.
Using a veggie peeler, shave the asparagus spears and place in a bowl.
Add the ricotta to a food processor and blend until completely whipped and pureed. Add in the garlic, salt, and pepper, and blend again until combined.
Unroll the refrigerated Round & Thin Pizza Crust on the enclosed parchment paper and place on a baking sheet. Using a knife or pizza cutter, cut the dough into the shape of a heart by removing very little dough.
Brush the pizza dough with the olive oil. Spread the whipped ricotta evenly on top, then cover with the grated cheese. Next, take the dough scraps and roll to form another heart outline and place in center of dough. Add the asparagus on next and space out the sliced sundried tomatoes, concentrating mostly on the inside of the small heart in the center. Bake the pizza for 15 minutes. Remove from oven and sprinkle with Parmigiano Reggiano.