Photo: Helen Dujardin; Styling: Mindi Shapiro-Levine
3 tablespoons olive oil
1 pound pizza dough, thawed if frozen, at room temperature
2 cloves garlic, minced
1/2 pound asparagus, tough ends removed, cut into 1-inch pieces
1 cup whole-milk ricotta
1/2 cup grated Parmesan
1 teaspoon grated lemon zest
2 ounces very thinly sliced prosciutto, torn into pieces
How to Make It
Preheat oven to 475ºF. Brush bottom of a 15-by-10-inch rimmed baking sheet with 1 Tbsp. olive oil. Press and stretch dough evenly to cover bottom of pan.
Combine 1 Tbsp. olive oil and garlic in a small bowl and brush over dough, leaving a 1-inch border around edges. Combine asparagus, 1 Tbsp. oil and 1/2 tsp. salt in a bowl; toss to coat. Arrange over dough. Stir together ricotta, Parmesan and lemon zest in a small bowl. Place spoonfuls of ricotta mixture over asparagus.
Bake until underside of dough is golden (lift up the pizza with a spatula to peek) and cheese is bubbling, 15 to 20 minutes. Arrange prosciutto pieces over pizza. Slice and serve.