Asparagus and Ricotta Sheet Pan Pizza
Makes 1 half sheet pan pie (13”x18”) Serves 6-8
- Large Bowl
- Plastic wrap
- Pizza stone (if you have it)
- Half sheet pan
- 500 g bread flour
- 380 g room temperature water
- 10 g kosher salt
- 2 g instant yeast I like SAF instant brand
- Olive oil for greasing
- Softened butter for greasing
- 12 oz whole milk ricotta cheese
- 1 garlic clove grated
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh basil
- 1 lemon zested
- Kosher salt and pepper to taste
- 14-16 oz whole milk low moisture mozzarella shredded (you can really add as much cheese as you like)
- ¼ cup freshly grated pecorino romano plus more for serving
- 1 bunch of asparagus tough ends trimmed, bottoms thinly sliced and tops cut in half
- 1 bunch scallions charred*
- Hot honey for drizzling
- Lemon zest and lemon juice for topping
- Red pepper flakes if desired
- The day before you want to make the pizza: prepare the dough. In a large bowl, mix bread flour, water, salt and yeast together until fully combined. Cover and let sit at room temperature for 30 minutes.
- Uncover and fold the dough by pulling up each side of the dough and folding them into the center.
- Cover and let rest another 30 minutes. Repeat folding process from step 2.
- Drizzle the top of the dough with a bit of olive oil and cover with plastic wrap. Transfer to the fridge to rest overnight. **
- The next day, when you are ready to bake: preheat oven and a pizza stone (if you have it) to 500F.
- Grease a half sheet pan very well with butter and oil all over. Place dough on the tray and press/stretch dough out as far as you can. It won’t fit the entire sheet tray at this point. Oil the top and place a sheet of plastic wrap on top of the dough. Let dough rest 30-45 minutes at room temperature.
- While dough relaxes, prepare the ricotta. In a medium bowl add ricotta, garlic, parsley and basil and mix until combined. Season with salt and pepper to taste.
- After the dough has rested, press/stretch out again, this time to fill out the entire tray.
- Spread the ricotta evenly over the dough. Top with both cheeses and asparagus all over.
- Drizzle with olive oil and sprinkle with a touch of salt and pepper to season the asparagus.
- Bake in the lower third of the oven (on top of the pizza stone if you are using one) for 20-25 minutes, or until golden and bubbly.
- Top with charred scallions and hot honey. Add lemon zest and a touch of lemon juice all over. Sprinkle on some red pepper flakes and more pecorino if desired. I like to cut this pizza using scissors.***
*I char the scallions in a hot cast iron, but you can also grill them. **You can make the dough up to three days ahead and just leave it in the fridge until you are ready to make the pizza! ***After the pizza is done, I like to transfer it out of the pan, and onto a wire rack so that the crust stays nice and crisp!
Tried this recipe?Let us know how it was!
This was a hit with the whole family!! All of the flavors really jive well together. Even my meat loving hubby devoured this. I left the dough in the fridge for ~1.5 days & baked at 550 (my oven max). We even tried it with hot honey and devoured it all!
Incredibly delicious!!! Subbed regular honey and red pepper flakes for the hot honey.
The asparagus is so tender and tasty- the crust is perfectly crisp and fluffy on the inside. I will be making this for my next dinner party FOR SURE
I’m so happy!!
My family gave it 5 stars, will definitely make this pizza again. So yummy!!!
This was really amazing! I used a 15oz tub of ricotta and probably only 8oz of shredded mozzarella. Take the time to do the charred green onions and hot honey. I made it with regular honey and added red pepper flakes to that and let it sit while the dough rested and pizza cooked. My kids all loved it, too, we will be adding it to our regular rotation.
We LOVED this recipe – can you freeze the dough?
I’m so happy! Yes!
So so good!! Fresh and bright!!
Long time watcher of videos, first time tryer of your recipes. It turned out great! The pizza was simple to put together and a huge hit with everyone from my four year old to my mother in law! Thanks for sharing!
Recipes made using a sheet pan are much practical versus using the popular round one. Specially when you are entertaining a lot of people. Love your creativity and common sense in your cooking. Greetings from Northern Virginia!!