- 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
- 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
- 310 mg
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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