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Asparagus, Ricotta, and Egg Pizza

Photo: Justin Walker; Styling: Kaitlyn du Ross
Hands-on time 20 mins
Total time 40 mins
Yield Serves 4 (serving size: 2 slices)
Arranging the dough on a hot pizza stone or skillet will get the crust nice and crisp. Keep an eye on the pizza after you add the eggs so they don't overcook.


  • 12 ounces refrigerated fresh pizza dough
  • 2/3 cup part-skim ricotta cheese
  • 1/8 teaspoon kosher salt
  • 1 1/2 cups asparagus, trimmed and cut into 1-inch pieces
  • 2 teaspoons extra-virgin olive oil
  • 4 large eggs
  • 1/4 teaspoon freshly ground black pepper
  • 1 ounce Parmesan cheese, grated (about 1/4 cup)

Nutrition Information

  • calories 402
  • fat 13.9 g
  • satfat 5.2 g
  • monofat 5.9 g
  • polyfat 1.8 g
  • protein 22 g
  • carbohydrate 44 g
  • fiber 7 g
  • cholesterol 205 mg
  • iron 3 mg
  • sodium 657 mg
  • calcium 232 mg

How to Make It

  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).

  2. Let dough stand at room temperature for 30 minutes.

  3. Combine ricotta and salt in a small bowl.

  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.

  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.