Valentine’s Day Pizza

with shaved asparagus, ricotta cream and sundried tomatoes

All you need is love... and a heart shaped pizza!

Prep:

15 Minutes

Cook Time: 15 Minutes

Serves: 2

Ingredients:

1 pkg. Wewalka Bistro Pizza Dough
1 lb. asparagus spears, woody stems removed
1 1/2 cup ricotta cheese
2 garlic cloves, minced
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. olive oil
6 oz. provolone cheese, freshly grated
6 sun-dried tomatoes
Freshly grated Parmigiano Reggiano for topping

Baking Tips

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If you like your pizza crust with an extra crunch, you can pre-bake it without toppings (or only tomato sauce) for about 5 minutes in the preheated oven.

If you plan on topping your pizza with a lot of fatty meats or juicy vegetables, brushing on a thin layer of olive oil base can help with containing the moisture during baking.

Raw or fatty meats aren’t going to get fully cooked from a few minutes atop a pizza in the oven. Always pre-cook and drain vegetables that release water while cooking, such as mushrooms.

Exceptions: thin cut pepperoni and prosciutto and some thinly sliced vegetables are fine to top raw.

Use the dough right out of the refrigerator and don’t let it sit on the countertop for too long.

Unroll and keep dough on parchment paper while baking. Paper is oven safe up to 500°F and paper will brown during baking. Cut off or tuck excess paper under the dough, so it isn’t hanging over the baking sheet.

Cutting the dough: If you need to cut the dough, place it on a cutting board to avoid scratching your baking sheet or countertop. If cutting the dough on the baking sheet, ideally use a pizza cutter.

To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.

Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.

The fastest way to a crispy and chewy crust is cooking the dough directly on a heated surface. Make sure the oven is fully preheated and already hot. A pizza stone or even a simple sheet pan needs ample time to pre-heat. Pizza and Flatbread can also be cooked on a non-heated sheet pan, but always in a pre-heated oven.

You can brush the dough edges with olive oil. Do it right before it goes in the oven and/or right after it comes out. You'll get great color, crunch and flavor.

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Directions

1. Preheat oven to 375°F.

2. Using a veggie peeler, shave the asparagus spears and place in a bowl.

3. 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.

4. Unroll the refrigerated Bistro Pizza Dough on the enclosed parchment paper and place on a baking sheet. Using a knife or pizza cutter, cut the dough into the shape of a heart by removing very little dough.

5. Brush the pizza dough with the olive oil. Spread the whipped ricotta evenly on top, then cover with the grated cheese. Next, take the dough scraps and roll to form another heart outline and place in center of dough. Add the asparagus on next and space out the sliced sundried tomatoes, concentrating mostly on the inside of the small heart in the center. Bake the pizza for 15 minutes. Remove from oven and sprinkle with Parmigiano Reggiano.

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