Back in the summer of 1996, there were only three things you could find me doing.
I spent hot afternoons watching scary movies with my best friend when no one else was home, baking in the sun on back decks and lawns while hoping a neighbor would invite us to swim, and blasting “Strawberry Wine” on repeat — mostly because it sounded like the life I wanted even if I barely understood it.
One thing I definitely wasn’t eating in 1996 was asparagus. If I even knew it existed, I was ignoring those green spears entirely.
I still can’t help but smile when I make asparagus this way. Every time I shave the spears into thin ribbons it feels a little ridiculous and a lot satisfying — yes, I literally “shave” asparagus. I even once named a recipe after that silly line.
I didn’t grow into liking country music until later, but in middle school I listened to anything by the artist who made that song. I probably wrote a few short stories inspired by the same nostalgia, too.
If that doesn’t ring a bell, consider this: pizza. That’ll make everything click.
Pizza is a true love. I’ve added a weekly grilled pizza night to my summer bucket list because it’s the kind of meal that feels celebratory and easy at once.
If you’re in the mood for a little patience, shave the asparagus into delicate ribbons with a vegetable peeler — it’s meditative and lovely. If that sounds tedious, simply chop the spears and scatter them over the pizza; the result is just as delicious.
The other components are what bring the whole pie together.
Whipped ricotta is my favorite way to use this mild cheese. I’ll admit whipped feta still steals my heart for tang and texture, but when ricotta is pureed until silky it becomes creamy and luxurious on a pizza. Add a little garlic when whipping, spread it across the dough, and top with extra cheese for contrast.
Ricotta is one of those foods my husband claims to dislike, but I have a long history of sneaking it into dishes — and whipped ricotta is particularly easy to sneak. Consider it a harmless culinary trick.
I like finishing the pizza with a sharp melting cheese for depth, then arranging thin prosciutto slices on top. In the oven the prosciutto crisps around the edges and offers a salty, bacon-like contrast that pairs perfectly with the tender asparagus and creamy ricotta.
Shaved Asparagus and Whipped Ricotta Pizza
1 pizza, serves 2 to 4
2 hrs
30 mins
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 cheese, freshly grated
- 6 thin slices prosciutto
- Freshly grated Parmigiano Reggiano for topping
Instructions
Dough
- In a large bowl, combine warm water, yeast, honey, and olive oil. Stir and let sit until foamy, about 10 minutes. Add 2 1/2 cups of the flour and salt, stirring until the dough comes together but remains sticky. Form into a ball, then work in the remaining 1/2 cup flour on a floured surface, kneading for a few minutes.
- Rub the mixing bowl with olive oil, place the dough inside, and turn to coat. Cover with a towel and let rise in a warm spot for 1 to 1 1/2 hours.
- Punch down the dough, shape it into your desired pizza (this dough makes one large pizza or a few smaller ones), place it on a baking sheet or pizza peel, cover, and let rest for 10 minutes. For a baking sheet, preheat oven to 375°F. If using a pizza stone, preheat to 475°F and bake for a shorter time as noted below.
Pizza
- Shave the asparagus with a vegetable peeler, leaving the tips whole. Add the ribbons and tips to a bowl. If you prefer, simply chop the asparagus instead.
- Place the ricotta in a food processor and blend until smooth and whipped. Add the minced garlic, salt, and pepper, and pulse to combine.
- Brush the dough with olive oil. Spread the whipped ricotta evenly over the surface, then sprinkle with the grated provolone. Arrange the asparagus over the cheese and top with prosciutto slices. Bake on a baking sheet for about 35 minutes (or on a preheated pizza stone for about 15 minutes). Remove from the oven, finish with a sprinkle of Parmigiano Reggiano, and let rest a few minutes before slicing.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. Share a photo of your pizza and enjoy — I appreciate you so much!
And yes — there are plenty of vegetables here too!