Back in the summer of 1996, there were only three things you could find me doing.

Asparagus Ribbon and Whipped Ricotta Pizza I howsweeteats.com

Watching scary movies with my best friend when no one was home and scaring the heck out of ourselves, baking in the sun on back decks and in the front yard all while hoping the neighbors would ask if we wanted to come swim and blasting Strawberry Wine on repeat even though I kinda barely knew what it meant but at the same time wanted it to be my life.

Here’s something I wasn’t doing in 1996: eating asparagus. I don’t even know if I knew it existed and if I did, I sure as heck was ignoring those scary green spears.

Asparagus Ribbon and Whipped Ricotta Pizza I howsweeteats.com

Also.

I can’t help it.

Every time I make asparagus like this, I just want to shout “did I shave my asparagus for this!” Because yes I did. I even once titled a recipe after that album/song.

I didn’t like country music until way later, but when I was in eighth grade, I’d listen to any song sang by the person who created Strawberry Wine.

I think I even wrote short stories with the same subject content.

Please tell me you know what I’m talking about.

If not, PIZZA. Now you know what I’m talking about right?

Pizza is a lover. I’m also adding once-a-week grilled pizza night to my summer bucket list.

Asparagus Ribbon and Whipped Ricotta Pizza I howsweeteats.com

If you feel like performing a tedious task, shave your asparagus into pretty little ribbons. It is quite the feat and requires a bit of patience, but I really love it.

If you’re not feeling it, chop your asparagus and add it to pizza. Same thing. Kinda maybe sorta.

All the other things on this pizza are what make it a lovely whole.

So. Whipping ricotta is by far my favorite way to prepare the cheese. I don’t love it as much as whipped feta – there is no beating that tangy, delightful spread – but since I’m rather iffy on the texture of ricotta by itself, pureeing it until creamy is the only way to go.

And adding garlic.

And spreading it on pizza.

And covering it with additional cheeeeese.

Plus, if you’ve been reading for a while then you know that ricotta is a food that my husband claims to hate even though I’ve tricked him into eating it countless times. Whipping it makes the trickery easier. Wife tricks.

I love to top this pizza off with a sharp cheese for extra flavor, but also a few slices of prosciutto – which get perfectly crispy in the oven and are reminiscent of huge slices of bacon.

I don’t hate it.

Asparagus Ribbon and Whipped Ricotta Pizza I howsweeteats.com

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Shaved Asparagus and Whipped Ricotta Pizza

Yield: makes 1 pizza, serves 2 to 4

Prep Time: 2 hours

Cook Time: 30 minutes

Ingredients:

dough
1 1/8 cups warm water
3 teaspoons active dry yeast
1 tablespoon honey
1 tablespoon olive oil
3 cups all-purpose flour
1 teaspoon salt

pizza
1 pound asparagus spears, woody stems removed
1 1/2 cups ricotta cheese
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
6 ounces sharp provolone cheese, freshly grated
6 thin slices prosciutto
freshly grated parmigiano reggiano for topping

Directions:

dough
In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.

After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas - this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in the warm place for 10 minutes.

Preheat oven to 375 degrees. (If I use my pizza stone, I heat my oven to 475 degrees and bake for 15 minutes. If you're just using a baking sheet, follow the directions below for baking and set to 375 degrees.)

pizza
To shave the asparagus spears, take a vegetable peeler and run it along the sides of the asparagus. I shave off as much as I can and leave the tops whole, adding it all to a large bowl.

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.

Brush the pizza dough with the olive oil. Spread the whipped ricotta evenly on top, then cover with the grated cheese. Add the asparagus on next and space out the prosciutto slices. Bake the pizza for 35 minutes (baking sheet) or 15 minutes (pizza stone). Remove and cover with a sprinkling of parmigiano reggiano. Let sit for a few minutes before slicing.

Asparagus Ribbon and Whipped Ricotta Pizza I howsweeteats.com

and lots of vegetables here too!

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62 Responses to “Shaved Asparagus and Whipped Ricotta Pizza.”

  1. #
    1
    Averie @ Averie Cooks — May 15, 2014 @ 6:56 am

    Gorgeous pizza and I love the flashback story. I love asparagus but I’ve never shaved it. You definitely have more patience than I do :) pinned

    Reply

  2. #
    2
    Lauren at Keep It Sweet — May 15, 2014 @ 7:04 am

    How much whipped ricotta + [insert any carb] would be appropriate to consume?

    Reply

    • Jessica — May 15th, 2014 @ 10:48 am

      ALL OF IT.

      Reply

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    3
    Katrina @ Warm Vanilla Sugar — May 15, 2014 @ 7:29 am

    HOLY SMOKES! I love that whipped ricotta! So yummy!

    Reply

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    4
    Lisa @ Simple Pairings — May 15, 2014 @ 7:33 am

    Just the ‘whipped ricotta’ part of your title hooked me when we’re talking about pizza! White pizza has been a favorite of mine ever since I was enticed by the boardwalk version circa 2000, but seriously ever since I made my own version at home and tasted how incredible it really was. Shaved asparagus sounds like a wonderful hint of something green without overpowering the pizza.

    Reply

  5. #
    5
    Angela @ Eat Spin Run Repeat — May 15, 2014 @ 7:44 am

    Oh, Strawberry Wine… I remember that one! I steer clear from most cheese because I’m just not a fan (nor is my tummy), but I agree with you that whipped ricotta is the only way to go. Sounds like an awesome pizza topping!

    Reply

  6. #
    6
    Molly @ Yes to Yolks — May 15, 2014 @ 7:46 am

    I love whipped ricotta! It totally changes the texture, as you say. This pizza is gorgeous and sounds SO good. And yes, i was doing all those same things back in 1996.

    Reply

  7. #
    7
    sallybr — May 15, 2014 @ 8:05 am

    I am totally in love with this pizza! We make pizza from scratch on a regular basis, but whipped ricotta is new to me, seems perfect…. as to shaved asparagus, I’ve done that for a salad, loved the texture, even in that raw form, so I bet that used as a topping for pizza makes it even better. Prosciutto on top, strike of genius

    I am pinning this right away! ;-)

    Reply

  8. #
    8
    Trisha (Stew or a Story) — May 15, 2014 @ 8:24 am

    Stunning! Whipped ricotta is an ingenious idea and I bet it pairs beautifully with the asparagus. And Now I’ll have Strawberry Wine in my head for the rest of the day….. :)

    Reply

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    9
    Alyson — May 15, 2014 @ 8:40 am

    Looks and sounds so yummy! But I’ll be honest, the first thing I saw was shaved asparagus and whipped….and the thought of some summer shaved ice drink with asparagus flavor entered my mind, umm gross. This is much better than what flashed through my mind for a split second, can’t wait to try it.

    Reply

    • Jessica — May 15th, 2014 @ 10:48 am

      hahaha omg.

      Reply

  10. #
    10
    Adam @ CorrChilled — May 15, 2014 @ 8:41 am

    Oooft, looks good!

    Reply

  11. #
    11
    Kristen — May 15, 2014 @ 8:47 am

    To this day when Strawberry Wine comes on I am right back in 8th grade blaring it over and over with my best friend! And now I need to get Spotify up and running so I can play it on repeat at work :)

    Recipe looks amazing as well!

    Reply

    • Julia — May 15th, 2014 @ 9:33 am

      I also pulled up Spotify and am now cruising down memory lane listening to it :) Great stuff!!

      Reply

    • Jessica — May 15th, 2014 @ 10:49 am

      I’m doing this now too!

      Reply

  12. #
    12
    Laura (Blogging Over Thyme) — May 15, 2014 @ 8:55 am

    Whipped ricotta is the BEST!

    Reply

  13. #
    13
    DessertForTwo — May 15, 2014 @ 9:04 am

    Will you feed me? I want this.

    Reply

  14. #
    14
    CRS — May 15, 2014 @ 9:07 am

    I actually sing that song to my daughter some nights before bed (she’s almost 6 — it’s pretty G rated). ANYWAY, when I get to the part about “Well I still remember when 30 was old,” she always says, “But, Mom … you’re THIRTY ONE.” And I’m like, “SHUT UP, GIRL. GAH.”

    Truth.

    Reply

    • Julia — May 15th, 2014 @ 9:34 am

      Sorry, just had to say that your comment is hilarious. I’m in my quiet office cubicle at work and just laughed super loud :)

      Reply

      • CRS — May 19th, 2014 @ 10:20 pm

        HA! Glad to have given you a laugh :)

    • Jessica — May 15th, 2014 @ 10:49 am

      HAHAHA

      Reply

  15. #
    15
    Julia — May 15, 2014 @ 9:32 am

    I love this post! I too spent my middle school years pretending to be angsty in my bedroom listening to Deana Carter’s cd over and over (major rebel here…). I remember having a “boyfriend” (quotes because we talked like, three times during our “relationship” — all on the phone) and listening to “That’s How You Know It’s Love” (it wasn’t) when we broke up (I probably fake cried in my bed). But I have majorly fond memories of my best friend and I blaring “How Do I Get There” while her dad drove us to get ice cream and go to the pool every summer :)

    Also the pizza looks great. Haha.

    Reply

  16. #
    16
    Erika — May 15, 2014 @ 9:38 am

    Why do you even eat pizza out when you make such perfect-looking pizza? My only question.

    Reply

  17. #
    17
    The Chardonnay Kitchen — May 15, 2014 @ 9:38 am

    Now I’m inspired to make a Strawberry Wine inspired dish….. golly I love that song (STILL, no apologies).

    Reply

  18. #
    18
    Gayle @ Pumpkin 'N Spice — May 15, 2014 @ 9:50 am

    I absolutely love the flavors on this pizza! Looks so delicious, I think I need a piece now! Pinned!

    Reply

  19. #
    19
    Brandon @ Kitchen Konfidence — May 15, 2014 @ 10:30 am

    Beautiful! I’d love a slice of this. Or two. Or four. By the way, in my mind, I’m totally saying whipped ricotta in the styled of Stewie Griffin. wHipped ricotta.

    Reply

  20. #
    20
    Sarah @ Seriously Lovely — May 15, 2014 @ 10:32 am

    I already love ricotta, but i think this might make me love it even more!

    Reply

  21. #
    21
    Sophia @ NY Foodgasm — May 15, 2014 @ 11:02 am

    Another GORGEOUS pizza- IN LOVE!

    Reply

  22. #
    22
    Alex @ Kenzie Life — May 15, 2014 @ 12:02 pm

    You’ve stolen my heart with this recipe. My favorite pizza toppings are green peppers and pineapple, so I’m all over this pizza with a few topping subs :) It’s not even noon where I am but whipped ricotta pizza just sounds like everything I’ve ever wanted. PS–I just bought Too Faced’s Milk Chocolate Bronzer (I have fair skin too) because I’ve seen it on your blog and yeah, you’re right–for fair skin, this is pretty much the best bronzer I’ve ever tried! Thank you for that!

    Reply

  23. #
    23
    Emily G. — May 15, 2014 @ 12:08 pm

    Now I have that song in my head and I want that pizza in my face!

    Reply

  24. #
    24
    allie@sweetpotatobites — May 15, 2014 @ 12:49 pm

    Grilled pizza is on my summer bucket list too! And I’ll definitely try this recipe.

    Totally hear you on the scary movie thing. I think my friend and I managed to watch the entire Halloween series during the summer of 96.

    Reply

  25. #
    25
    Chelsea — May 15, 2014 @ 12:59 pm

    This looks so yummy. I love your pizza crust recipe. Also, where are you finding sharp provolone? I’ve had it before and love it but can never locate it to purchase. Some provolone has no taste at all but the sharp stuff is de-lish!

    Reply

  26. #
    26
    Larry — May 15, 2014 @ 2:04 pm

    Eff ME this looks sooooooooooooo good.

    Reply

  27. #
    27
    Crystal | Apples & Sparkle — May 15, 2014 @ 2:13 pm

    So yummy! This pizza is perfect!. Pinned = )

    Reply

  28. #
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    Angel Reyes — May 15, 2014 @ 2:18 pm

    This pizza looks so good, I can almost taste it. Plus that’s a killer crust. Awesome!

    Reply

  29. #
    29
    Polly @ Tasty Food Project — May 15, 2014 @ 2:20 pm

    Yum! I love pizza! Who doesn’t?! This looks amazing! I like how you used shaved asparagus. I never had asparagus on pizza before but it sounds great!

    Reply

  30. #
    30
    Rachael@AnAvocadoADay — May 15, 2014 @ 2:27 pm

    Love the Deanna Carter shout out! My best friend and I made a cassette tape (yes, that’s right) to Strawberry Wine and Whitney Houston’s Waiting to Exhale (RIP). I wish I could find it and break it out at her wedding next year. Pure evil : )

    Reply

    • Jessica — May 15th, 2014 @ 2:32 pm

      omg omg. the waiting to exhale album was one of my favorites for YEARS. i still listen to it on itunes. so good!

      Reply

  31. #
    31
    Leigh — May 15, 2014 @ 3:45 pm

    Strawberry wine!! OMG!!! I LOVED that song! Whatever happened to her?? Such memories – thank you!

    Can’t wait to try this pizza! Your BLT pizza is a staple in our house. Best.pizza.ever.

    Reply

  32. #
    32
    Annalise @ Completely Delicious — May 15, 2014 @ 5:16 pm

    Yes please! Love Strawberry Wine, love asparagus, love ricotta cheese, love it all!

    Reply

  33. #
    33
    Cynthia Hoyt — May 15, 2014 @ 7:25 pm

    All of your recipes are GOLD! I’ve been following you since 2010 and I have yet to see something on here that doesn’t inspire me! Thanks for yet another lovely foodie idea!!

    Reply

  34. #
    34
    Carol at Wild Goose Tea — May 15, 2014 @ 7:47 pm

    Well I am with the person who was drawn in with Whipped Ricotta—Me too. I am a MAJOR ricotta fan to start with. This is a very fascinating pizza recipe. Artisan pizzas rock. And this is a star quality one.

    Reply

  35. #
    35
    Sues — May 15, 2014 @ 10:37 pm

    I didn’t like asparagus as a kid, too, but now I LOVE it and this pizza looks delectable!

    Reply

  36. #
    36
    Alessandra — May 16, 2014 @ 4:43 am

    I wasn’t even born in 1996 and I still love that song! Also, I love asparagus ribbons.. so much fun! I even made ‘pasta’ out of them once by blanching them in boiling water for a few minutes and adding pesto. Yum!

    Reply

  37. #
    37
    Medeja — May 16, 2014 @ 6:29 am

    This pizza topping sounds and looks so good!

    Reply

  38. #
    38
    Kim in MD — May 16, 2014 @ 7:26 am

    I love everything about this pizza! I also love Strawberry Wine!

    Reply

  39. #
    39
    Ann@PersnicketyBiscuit — May 16, 2014 @ 10:16 am

    Oh my word – this looks amazing. Pinning ond putting on the short list for the next time I make pizza, which will need to be soon!

    Reply

  40. #
    40
    Kristen @ Best Food Processor Guide — May 18, 2014 @ 6:08 am

    Wow! I think this is better than those in Pizza Hut/Domino/Shakey’s Pizza :D Haha.. This is one special combination I ever seen for pizza. I like it!

    Reply

  41. #
    41
    Marla — May 19, 2014 @ 9:44 pm

    Hi Jessica! What type/brand of pizza stone do you have? Thanks!

    Reply

  42. #
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    Kelsie @ Pizza & Champagne — May 20, 2014 @ 10:35 pm

    I love literally everything about this post. But mainly the pizza. Can’t wait to make it!!

    Reply

  43. #
    43
    Emily @ Life on Food — May 29, 2014 @ 8:09 pm

    I want this so bad. I love ricotta but my husband does not. I am all about the trickery.

    Reply

  44. #
    44
    Nicole — June 17, 2014 @ 8:19 pm

    This was YUM! i made it last night for the in laws to be and the finace and they all loved it. You even got us to eat asparagus!

    Reply

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