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Hands-on Time
20 Mins
Total Time
40 Mins
Yield
Serves 4 (serving size: 2 slices)
Photo: Justin Walker; Styling: Kaitlyn du Ross

How to Make It

Step 1

Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).

Step 2

Let dough stand at room temperature for 30 minutes.

Step 3

Combine ricotta and salt in a small bowl.

Step 4

Roll dough into an 11-inch circle on a floured surface. Carefully remove pizza stone from oven. Arrange dough on pizza stone. Spread ricotta mixture over dough, leaving a 1/2-inch border. Combine asparagus and oil in a bowl. Top ricotta mixture with asparagus mixture, gently pressing asparagus into ricotta. Bake at 500° for 5 minutes.

Step 5

Crack eggs over top of pizza (do not remove pizza from oven). Bake 4 minutes or until whites are set. Sprinkle with pepper and Parmesan. Cut into 8 slices.

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