Back in the summer of 1996, there were only three things you could find me doing.
I spent long days watching scary movies with my best friend when no one else was home, baking in the sun on back decks and front lawns, and blasting “Strawberry Wine” on repeat — a song I didn’t fully understand but wanted to make my anthem.
One thing I definitely wasn’t doing in 1996 was eating asparagus. If I knew it existed, I ignored those green spears entirely.
Every time I prepare asparagus like this, I have to laugh — yes, I actually shave the asparagus into delicate ribbons. It’s a bit tedious and requires patience, but the result is worth it. If you prefer, you can simply chop the asparagus and sprinkle it on the pizza; you’ll still get great flavor and texture.
I once even named a recipe after that song and era. While I didn’t become a country music devotee right away, I was obsessed with any song by the artist behind “Strawberry Wine” when I was in eighth grade.
But let’s talk pizza — always a love. I’m even adding weekly grilled pizza nights to my summer plans. This pizza combines a whipped, garlicky ricotta base, ribbons of asparagus, a sharp grated cheese, and thin slices of prosciutto that crisp beautifully in the oven, adding a savory, bacon-like finish.
Whipping ricotta transforms its grainy texture into something creamy and luscious. While whipped feta remains an unbeatable favorite for tang, whipped ricotta is the cure for anyone who finds plain ricotta a little chalky. I puree it until perfectly smooth, then season it with garlic, salt, and pepper before spreading it on the dough.
After the whipped ricotta and a generous sprinkle of sharp provolone, add the shaved or chopped asparagus and arrange prosciutto slices across the top. Bake until the crust and toppings are golden and the prosciutto has crisped to perfection. Finish with a shower of grated Parmigiano-Reggiano and let the pizza rest a few minutes before slicing.
Shaved Asparagus and Whipped Ricotta Pizza
1 pizza, serves 2 to 4
2 hrs
30 mins
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Ingredients
Dough
- 1 1/8 cups warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon salt
Pizza
- 1 pound asparagus spears, woody stems removed
- 1 1/2 cups ricotta cheese
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 ounces sharp provolone, freshly grated
- 6 thin slices prosciutto
- Freshly grated Parmigiano-Reggiano for topping
Instructions
Dough
- In a large bowl, combine water, yeast, honey and olive oil. Stir and let sit until foamy, about 10 minutes. Add 2 1/2 cups flour and salt, stirring until the dough comes together but remains sticky. Form into a ball and work in the remaining 1/2 cup flour on a floured surface, kneading a few minutes. Lightly oil the bowl, place the dough inside, cover, and let rise in a warm spot for 1 to 1 1/2 hours.
- Punch down the dough and shape it on a floured surface into your desired form. This recipe yields one pizza large enough for about 3–4 people. Place on a baking sheet or pizza peel, cover with a towel, and let rest 10 minutes.
- Preheat oven to 375°F for a baking sheet. If using a pizza stone, heat the oven to 475°F and bake for the shorter time indicated below.
Pizza
- To shave the asparagus, use a vegetable peeler and run it along each spear to create ribbons, leaving the tips whole. Add everything to a bowl.
- Place the ricotta in a food processor and blend until smooth and whipped. Add the garlic, salt and pepper, and blend again until combined.
- Brush the dough with olive oil. Spread the whipped ricotta evenly over the dough, then top with the grated provolone. Arrange the asparagus ribbons and prosciutto slices on top. Bake for 35 minutes on a baking sheet or 15 minutes on a heated pizza stone. Remove, sprinkle with Parmigiano-Reggiano, and let rest a few minutes before slicing.
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This pizza celebrates fresh seasonal vegetables and simple, delicious flavors — a perfect addition to warm-weather meals and weekly pizza nights.