Asparagus, Ricotta and Lemon Flatbread
 
Ingredients
  • 1 batch whole wheat pizza dough
  • 2 bunches asparagus, ends trimmed
  • ⅓ cup pesto
  • 1 cup fresh ricotta
  • ½ of a lemon
Instructions
  1. Blanch asparagus in salted boiling water for 3-5 minutes until crisp-tender. Immediately plunge asparagus into cold water to stop the cooking. Drain well.
  2. Preheat oven to 500.
  3. Spray a rectangular baking sheet or perforated pizza pan with a nonstick olive oil cooking spray.
  4. Press pizza dough into prepared pan, forming a crust around the edges.
  5. Top dough with the pesto.
  6. Trim asparagus into two-inch pieces and arrange them on top of the pesto. (You will likely have leftover asparagus pieces. Set aside for another use.)
  7. Drop dollops of the ricotta over the flatbread.
  8. Slice lemon into paper-thin slices and arrange 7-10 slices on top of the flatbread.
  9. Bake for 10 minutes until the crust is puffed and golden.
  10. Slice into wedges and serve.
Recipe by West of the Loop at https://www.westoftheloop.com/2014/04/07/spring-cooking-asparagus-flatbread/