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White Pizza with Asparagus

Hands-on time 10 mins
Total time 26 mins
Yield

Serves 4 (serving size: 2 wedges)

As far as I’m concerned, pizza night should be a weekly thing. It's always a hit with kids and a total crowd-pleaser. I’m talking homemade here—pies you put your personal stamp on by having fun with the toppings. While it’s easy to go overboard when cheese, sauce, and meat hit flatbread, these thin-crust pies are perfectly balanced and perfectly portioned. Just remember: The pizza is your entrée; fill half your plate with a salad to round out the meal. Long, slender pieces of asparagus look beautiful on this pizza, but you can use 2-inch diagonally-cut pieces if you want to simplify prep.

Ingredients

  • 3/4 cup part-skim ricotta cheese
  • 1.5 ounces Parmigiano-Reggiano cheese, grated (about 1/3 cup)
  • 2 tablespoons 2% reduced-fat milk
  • 1 large garlic clove, grated
  • 1 tablespoon extra-virgin olive oil, divided
  • 8 ounces trimmed asparagus spears, halved lengthwise
  • 1 portion White Wheat Pizza Dough
  • 2 ounces very thinly sliced prosciutto, torn into pieces

Nutrition Information

  • calories 360
  • fat 14.7 g
  • satfat 5.4 g
  • monofat 6.9 g
  • polyfat 1 g
  • protein 21 g
  • carbohydrate 34 g
  • fiber 6 g
  • sugars 2 g
  • Est. Added Sugars 1 g
  • cholesterol 31 mg
  • iron 4 mg
  • sodium 668 mg
  • calcium 310 mg

How to Make It

  1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500°F (leave stone in oven as it heats).

  2. Combine first 4 ingredients in a bowl, stirring well to combine.

  3. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add asparagus; sauté 3 minutes or just until asparagus starts to soften.

  4. Roll White Wheat Pizza Dough into a 13-inch circle on a piece of parchment paper. Spread ricotta mixture evenly over dough, leaving a ½-inch border. Top evenly with asparagus. Brush 1 1/2 teaspoons oil on edge of dough. Transfer pizza (still on parchment) onto hot pizza stone. Bake at 500°F for 13 minutes or until crust is browned. Remove from oven; top evenly with prosciutto. Cut into 8 wedges.

Cook's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice;