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.
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