Sheet-Pan Pizza With Asparagus and Arugula
- 4 tablespoons olive oil
- 1 pound fresh or thawed frozen pizza dough, at room temperature
- ½ cup fresh ricotta (about 4 ounces)
- 5 ounces fresh mozzarella, sliced into 1/4-inch-thick rounds
- ½ bunch asparagus (about 1/2 pound), trimmed and cut into 5-inch pieces
- 1 or 2 serrano or jalapeño peppers, thinly sliced
- 4 thin slices pancetta (optional)
- ½ cup pitted and torn green olives, like Castelvetrano
- Flaky sea salt and black pepper
- 1 cup loosely packed Italian parsley
- 1 cup loosely packed baby arugula
- 2 teaspoons lemon juice
- Nutritional Information
Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by DiningAndCooking.com
Nutritional analysis per serving (4 servings)
626 calories; 31 grams fat; 10 grams saturated fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 63 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 23 grams protein; 42 milligrams cholesterol; 1186 milligrams sodium
- Heat oven to 500 degrees. Pour 3 tablespoons oil into a 9-by-13-inch rimmed baking sheet and brush to coat. (If you don’t have a quarter sheet pan, you can use a larger one and aim to stretch the dough into a 9-by-13-inch rectangle.) Carefully stretch dough evenly to fill the baking sheet, avoiding creating holes or thin spots. The dough probably won’t fit the baking sheet, so let it rest while you prepare the rest of the ingredients. If it still resists, layering the ingredients on top will help it keep its shape.
- Dollop the ricotta around the dough. Tear the mozzarella into pieces and distribute evenly. Toss the asparagus with the peppers and 1 teaspoon oil; arrange randomly over the cheese. Cut the pancetta slices in half, if using, and tuck them in here and there.
- Bake on bottom rack of oven for 15 minutes. If it seems to be darkening too quickly, lower heat to 450 degrees. Remove from oven, top with olives and return to oven for another 5 minutes until cheese is starting to brown and the crust is browned and crisp. Remove pan from the oven and immediately slide the pizza off the pan and onto a wire rack to prevent sogginess. After a few minutes, slide onto a board for serving. Season with flaky salt and pepper.
- In a medium bowl, toss parsley and arugula with lemon juice and remaining 2 teaspoons olive oil. Season with flaky salt and pepper. Garnish pizza with salad and serve.