Springtime asparagus and ricotta pizza
Pizza
Italian cuisine
I am borderline obsessed with pizza. My husband and I cook grilled pizza pretty often, especially in the summer. When I envisioned this recipe I planned on making individual grilled pizzas. A sudden rain storm and lack of propane convinced me to use my oven instead. This pizza reminds me of springtime with pencil asparagus, fresh ricotta, and pecorino romano. Applewood smoked bacon adds a layer of barely sweet savoriness. A drizzle of balsamic reductions adds a tart-sweet note. (Notes: This recipe makes more balsamic reduction & more garlic-thyme olive oil than you will need. It is easier to make the larger amount. Save the remaining balsamic to drizzle over fresh strawberries and ice cream. Save the remaining garlic-thyme oil to spread onto bread or a baked potato, or incorporate into a vinaigrette.)
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