2 ounces very thinly sliced prosciutto, torn into pieces
Est. added sugars 1g
How to Make It
Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500°F (leave stone in oven as it heats).
Combine first 4 ingredients in a bowl, stirring well to combine.
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.
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.
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