Ricotta, Asparagus and Mushroom Pizza

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Pizza night is our favorite night of the week, and I know the same goes for most families. It can get pretty expensive to order out though, and its so much fun to make and customize your own pies at home! My Easy Pizza Dough recipe is my absolute favorite crust recipe, it tastes amazing and comes together in seconds, but store-bought dough will do in a pinch.

Thank you so much OXO for providing the tools I used to create this pizza! I have a ton of OXO tools in my kitchen, and these new products will be used often!

  • Non-Stick Pro Pizza Pan features a micro-textured pattern to improve airflow for even baking and rigidity for strength and durability.
  • Complete Grate & Slice Set includes coarse and medium grating and straight and julienne slicing surfaces. Each can be used over bowls or plates or placed on top of the lid, which doubles as a container for collecting and measuring.
  • 4″ Pizza Wheel‘s clear plastic wheel won’t damage non-stick pans, and the slick surface prevents cheese from sticking.

This recipe is a bit different from your traditional pizza, but it’s SO tasty! The veggies on top make it feel light along with the whipped ricotta. I am embarrassed to say how many slices I ate!

I was super impressed with the Non-Stick Pro Pizza Pan. The pizza slid right off, no sticking whatsoever. The crust baked up perfectly, and the pizza cutter is perfect for non-stick surfaces.

Ricotta, Asparagus and Mushroom Pizza

Ingredients

  • One recipe Easy Pizza Dough
  • 1 1/2 cup ricotta cheese
  • 4 sun-dried tomatoes in oil, chopped
  • 3 cloves garlic, chopped
  • 1 T butter
  • 1 T olive oil
  • 2 cups sliced mushrooms
  • 1 cup chopped asparagus
  • 2 T white wine (or chicken broth)
  • salt and pepper to taste
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese
  • red pepper flakes (optional)

Instructions

  • Preheat oven to 425 degrees.
  • Prepare pizza dough per instructions. While dough is resting, add ricotta and garlic to food processor. Blend until whipped and fluffy. Season with salt and pepper to taste. Add sun-dried tomato, pulse to combine.
  • In a large pan, heat oil and butter over medium high heat. Cook asparagus and mushrooms until slightly tender, add wine to pan and cook until reduced.
  • Roll out pizza dough onto floured surface. Place on pizza pan, spread with ricotta mixture. Top with mozzarella, add mushrooms and asparagus. Sprinkle Parmesan cheese evenly over top.
  • Cook pizza for 20 minutes, or until golden. Let rest 5 minutes before slicing. Garnish with red pepper flakes if desired
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    Sausage and Pumpkin Pizza

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    Anyone else feel as blue as I do when fall comes around? Something about the end of summer, school starting and the approach of winter gets we all kinds of melancholy every year.

    This year I am going to try to battle the “fall blues” by trying to actually enjoy the season. I know, who would have thought???

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    Naturally, part of enjoying fall is eating all the pumpkin things. I wanted something that isn’t a baked good, and this pizza didn’t disappoint.

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    I used my favorite pizza dough recipe, and with a short ingredient list this pizza comes together in a snap. Don’t skip the pumpkin seeds on the top, they add the perfect crunch! I know the combo seems a bit different than the pizza you are used to , but trust me this was delicious!

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    If you are looking for another fun dinner idea using pumpkin try my Pumpkin and Chicken Sausage Pasta. YUM!

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    Sausage and Pumpkin Pizza

    Ingredients

    • One recipe Fast and Easy Pizza Dough
    • 1 lb. Italian sausage, browned and drained of grease
    • 1 cup whole milk ricotta cheese
    • ½ cup pumpkin puree
    • ½ teaspoon salt
    • ½ teaspoon garlic powder
    • ¼ teaspoon dried oregano
    • 2 cups shredded mozzarella cheese
    • ½ cup pumpkin seeds (pepita)

    Instructions

  • Preheat the oven according to 450 degrees. Roll out pizza dough to desired thickness.
  • Mix together the ricotta cheese, pumpkin puree, the salt, garlic powder and oregano in a bowl.
  • Divide the mixture in half and spread equally on the pizza dough.
  • Spread the sausage, mozzarella cheese and pumpkin seeds evenly on pizza.
  • Bake for 15 minutes, or until crust is crisp and cheese is melted.
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    Lemon Ricotta Pancakes

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    Its been interesting to watch how my kids’ tastes change over the years. They started out as great eaters, but now like most kids its sometimes like pulling teeth to get them to eat a balanced meal.

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    I really can’t blame them for their changing tastes though, because in the last few months I have noticed that my tastes have been changing too. Example? All the sudden, I want all things vinegar. Bring on the bread and butter pickles, pepperoncini peppers and pickled bean salad. Maybe its just a phase, but I can’t get enough!

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    Breakfast used to be the meal I would gladly skip, or eat cold pizza or leftover because breakfast foods didn’t really do it for me. Not anymore! Now I love breakfast, brunch, brinner, both savory and sweet. Pancakes are best at dinner time to me, and these pancakes rocked my world. I adore anything lemon, and the ricotta cheese made these taste reminiscent of cheesecake to me. Cheesecake at breakfast? I’ll take it! I loved these with blackberry syrup, but the kids enjoyed them with maple syrup.

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    Lemon Ricotta Pancakes

    Ingredients

    • 2 cups all-purpose flour
    • 1/4 cup granulated sugar
    • 1 and 1/2 teaspoons baking soda
    • 3/4 teaspoon baking powder
    • 3/4 teaspoon salt
    • 2 large eggs, at room temperature
    • 1 and 1/2 cups milk
    • 1 cup full-fat ricotta cheese
    • 1 and 1/2 teaspoons pure vanilla extract
    • 1/4 cup fresh lemon juice
    • 2 teaspoon lemon zest
    • Blackberry or maple syrup for serving

    Instructions

  • In a large bowl add the flour, sugar, baking soda, baking powder, and salt; whisk well to combine. In a separate bowl add the eggs and lightly beat them with a whisk. Add in the milk, ricotta, lemon zest, lemon juice and vanilla and beat until well combined. Stir this wet mixture into the dry ingredients, stirring just until everything is combined. Be careful not to over mix the batter.
  • Pour batter by 1/4 cupfuls onto a buttered hot pan or griddle. Cook for about 3 minutes before flipping them over, or until small bubbles form on top. Cook on the second side until golden brown, about 1-2 minutes. Repeat with all pancake batter. Serve pancakes warm, with syrup.
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    Grilled Summer Veggie Pizza with Whipped Ricotta

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    Ooooohhh baby. This pizza is my life. It tastes like summer and rainbows and unicorns. Yea, I said that. Thin crispy crust, smooth garlicky ricotta, sweet grilled corn and zucchini…. I would like to dive into this pizza and not come out until fall!
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    If you’ve never tried grilled pizza before you’re missing out. It reminds me of wood fired crust, with a yummy char to the edges, and it has a crisp and chew to it that I just can’t get. enough. of.

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    If you need me I will be face planted into this baby!

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    Grilled Summer Veggie Pizza with Whipped Ricotta

    Ingredients

    • Crust:
    • 1/2 cup lukewarm water
    • 1/2 teaspoon active dry yeast
    • 1/2 teaspoon honey
    • 1 1/2 cups all-purpose flour
    • 1/2 teaspoon salt
      Pizza
    • 1 cup ricotta cheese
    • 4 garlic cloves, minced
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 medium zucchini
    • 1 large ear corn
    • Olive oil
    • salt, pepper and garlic powder
    • 1/2 cup shredded mozzarella cheese
    • 1/4 cup shredded Parmesan cheese
    • basil leaves
    • chives

    Instructions

  • Preheat grill to medium heat. Slice the zucchini length-wise. Brush corn and zucchini with olive oil and sprinkle with salt, pepper and garlic pepper. Grill until zucchini is tender and corn is charred. Let cool slightly, then slice zucchini and cut corn from cob.
  • In a large bowl, mix together the water, yeast and honey. Let that sit and get foamy, about 10ish minutes.
  • Add the ricotta to a food processor and blend until completely whipped and pureed. Add in the garlic, salt and pepper and blend again until combined.
  • After 10 minutes, stir the flour and salt into the yeast mixture. Stir until the dough comes together, first using a spoon and then using your hands. If the dough is REALLY sticky, use a little more flour until it becomes silky, adding 1 tablespoon of flour as needed. Flour your work-space and knead the dough a few times with your hands. Let it sit for 5 minutes.
  • Roll the dough out as thin as you possible can - at least 10 inches. If the dough keeps springing back, let it rest another 5 or 10 minutes. I find it easiest to place the dough on a piece of parchment so you can flip it onto the grill. Brush with olive oil.
  • Grill the pizza until the bottom is golden, then flip- I use two large spatulas. Just keep and eye on it since the grill is so hot. Spread pizza with ricotta, top with zucchini and corn, then the cheeses. Cook until the cheese is melted and the bottom of crust is crisp, about 10 minutes. Let the pizza cool for a few minutes before slicing. Top with chopped chives and lots of basil. Devour.
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    Crust Recipe Source: How Sweet Eats

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