Gorgonzola and Ricotta Cheese Pizza with Oven Roasted Asparagus and Mushrooms
 

 

Gorgonzola and ricotta cheeses combined and set aside. Asparagus pieces, quartered mushrooms, and crushed garlic, are tossed in extra-virgin olive oil, seasoned with sea salt and fresh ground black pepper and roasted in hot oven until tender. Fresh pizza dough, rolled, topped with roasted vegetables and spoonfuls of gorgonzola and ricotta cheese mixture. Pizza baked in hot oven until cheese bubbly and crust is firm.
Ingredients -

2 ounces Gorgonzola Cheese
1 cup Part Skim Ricotta Cheese
4 ounces Asparagus Spears, trimmed, halved lengthwise and cut into bite-size pieces
4 ounces Small Crimini Mushrooms, quartered
6 Garlic Cloves, crushed
2 tablespoons Extra Virgin Olive Oil
Raw Ready-Made Pizza Dough
Sea Salt
Fresh Ground Black Pepper
 
Preparation:

1. In small bowl, combine Gorgonzola and ricotta cheeses.

2. Combine Gorgonzola cheese with ricotta, set aside.

3. Arrange prepared asparagus, mushrooms, and garlic on foil lined baking sheet. Drizzle with extra-virgin olive oil, season generously with sea salt and fresh ground black pepper. Roast in preheated 400 F oven for 10 minutes.

4. Increase oven heat to 500 F.

5. Roll dough and place on cornmeal dusted pizza peel.

6. Top dough with oven roasted vegetables. Top vegetables with spoonfuls of cheese mixture.

7. Place pizza on pizza stone and bake 12 minutes or until crust is golden and cheese has melted.

8. Remove and allow to rest several minutes before serving.
 


 



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