1 lb pizza dough at room temperature (bread machine recipe below)
Cornmeal for the baking sheets
1 lb. asparagus, halved crosswise & lengthwise
5 oz cremni or button mushrooms, thinly sliced
2 cloves garlic, thinly sliced
1 1/2 cups ricotta
1/2 cup grated Parmesan (2 oz) (get the real cheese not the fake)
3 Tablespoons olive oil
Kosher salt & black pepper
2 cups baby arugula
2 teaspoons fresh lemon juice
Heat oven to 400. Shape the dough into four rounds & place
on 2 cornmeal-dusted baking sheets
Dividing evenly, top the dough with the asparagus, mushrooms
and garlic, then the ricotta, Parmesan and 2 tablespoons of the
oil. Season with 3/4 teaspoon salt& 1/4 teaspoon pepper. Bake, switching the pans halfway trough until the crust is
golden brown and crisp. 25 to 30 minutes.
Meanwhile in a medium bowl, toss the arugula with the lemon juice, the remaining
tablespoon of oil, and 1/4 teaspoon each salt and pepper. Top the pizzas with the
arugula just before serving.
Bread Machine Pizza Dough
1 cup water
3 Tablespoons olive oil
1/3 teaspoon salt
3/4 teaspoon sugar
3 cups Bread Flour
1 1/2 teas yeast
3 Tablespoons grated parmesan cheese
3/4 teas. sweet basil