White Pizza with Asparagus

Ingredients

• 3/4 cup part-skim ricotta cheese
• 1.5 ounces Parmigiano-Reggiano cheese, grated (about 1/3 cup)
• 2 tablespoons 2% reduced-fat milk
• 1 large garlic clove, grated
• 1 tablespoon extra-virgin olive oil, divided
• 8 ounces trimmed asparagus spears, halved lengthwise
• 1 portion White Wheat Pizza Dough
• 2 ounces very thinly sliced prosciutto, torn into pieces

Step 1

Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500°F
(leave stone in oven as it heats).

Step 2

Combine first 4 ingredients in a bowl, stirring well to combine.

Step 3

Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan;
swirl to coat. Add asparagus; sauté 3 minutes or just until asparagus starts to soften.

Step 4

Roll White Wheat Pizza Dough into a 13-inch circle on a piece of parchment paper.
Spread ricotta mixture evenly over dough, leaving a ½-inch border.
Top evenly with asparagus. Brush 1 1/2 teaspoons oil on edge of dough.
Transfer pizza (still on parchment) onto hot pizza stone.
Bake at 500°F for 13 minutes or until crust is browned.
Remove from oven; top evenly with prosciutto. Cut into 8 wedges.