Watercress and Asparagus Pizza
By Martha Stewart’s Vegetables
Watercress and Asparagus Pizza
By Martha Stewart’s Vegetables
Yield/Serves:
Makes 4 servings
- 1 bunch asparagus, tough ends trimmed and spears thinly sliced on the diagonal
- 1 small red onion, thinly sliced
- ¼ cup plus 1 tablespoon extra- virgin olive oil
- Coarse salt and freshly ground black pepper
- 1 recipe pizza dough
- 8 ounces ricotta cheese
- 4 ounces mozzarella cheese, shredded
- 2 cups upland cress or watercress, tough stems removed
- Red-pepper flakes
It’s common practice by now to top pizza with a heap of arugula when it comes out of the oven, as a sort of pizza-and-salad-in-one. With a similar spicy, peppery taste, watercress works well on pizza, too. Here, we’ve combined upland cress with asparagus and red onion to create a healthy, spring y, savory pie for dinner.
Preheat oven to 450°F with rack in lower third. Toss together asparagus, onion, and 1 tablespoon oil in a medium bowl. Season with salt and black pepper.
Brush a rimmed baking sheet with 2 tablespoons oil. Using your hands, gently stretch dough from all sides to approximate size of baking sheet. Place dough on baking sheet, stretching and fitting it to edges.
Brush dough with remaining 2 tablespoons oil, then spread with ricotta, leaving a ½-inch border. Top with asparagus mixture; sprinkle with mozzarella.
Bake until crust is golden brown and asparagus is tender, about 20 minutes. Top with cress, season with salt, and sprinkle with red-pepper flakes. Cut into pieces and serve.
Reprinted from Martha Stewart’s Vegetables. Copyright © 2016 by Martha Stewart’s Editors. Published by Knopf, an imprint of Penguin Random House LLC.
Preheat oven to 450°F with rack in lower third. Toss together asparagus, onion, and 1 tablespoon oil in a medium bowl. Season with salt and black pepper.
Brush a rimmed baking sheet with 2 tablespoons oil. Using your hands, gently stretch dough from all sides to approximate size of baking sheet. Place dough on baking sheet, stretching and fitting it to edges.
Brush dough with remaining 2 tablespoons oil, then spread with ricotta, leaving a ½-inch border. Top with asparagus mixture; sprinkle with mozzarella.
Bake until crust is golden brown and asparagus is tender, about 20 minutes. Top with cress, season with salt, and sprinkle with red-pepper flakes. Cut into pieces and serve.
Reprinted from Martha Stewart’s Vegetables. Copyright © 2016 by Martha Stewart’s Editors. Published by Knopf, an imprint of Penguin Random House LLC.