It’s a dreary day in Boston, and I’m back in the office. I really just wish I were still in NYC celebrating Erica and Chris and having just the best time. Their wedding weekend was so wonderful, and I am super jealous that they are in GREECE now while it’s back to the grind for the rest of us.
I have a new recipe for you guys today. This one is perfect for a Friday pizza night in!
Asparagus, Mushroom, and Ricotta Pizza
- 1 cup ricotta cheese, split into two 1/2 cups
- 3/4 cup sliced mushrooms
- 1 small yellow onion, sliced
- 2 cloves garlic, minced
- 1 bunch asparagus spears, sliced
- 1 tbsp extra virgin olive oil + extra for coating
- 1/4 cup to 1/2 cup shredded mozzarella cheese, depending on how thin or thick your crust is
- Pizza dough of choice (when we buy store bough, we like getting the multi-grain from Whole Foods)
- Salt and pepper, to taste.
- Preheat the oven to 450 degrees F.
- In a medium-sized skillet, heat the extra virgin olive oil over medium heat. Add the garlic, and cook for 1 minute. Add the asparagus, and season with salt and pepper. Par cook the asparagus until it just starts to get tender, about 3 minutes, and remove from heat.
- Coat your pizza stone or cooking surface with olive oil, and spread the dough.
- Spread half a cup of ricotta evenly over the pizza dough, and then add the sliced mushrooms, sliced onion, and asparagus spears on top. Sprinkle the shredded mozzarella cheese, and dollop the second half cup of ricotta on top.
- Cook for 15 minutes or until dough is crispy.
You all know that making different kinds of homemade pizza is one of my favorite things to do on a Friday night at home. Tim and I really enjoy making non-traditional kinds too, ones that use different ingredients than the traditional tomato sauce and pepperoni. Boring.
We made this one a while ago because the asparagus was from our summer CSA. For the record, CSA asparagus is twenty million times better than from the store. Someone at work even said, “this is what asparagus is supposed to taste like” after cooking it. Truth.
In this pizza, the crispness of the dough pairs well with the creaminess of the ricotta. Plus, you can never go wrong with mushrooms on pizza. Am I right?
If you try this one, I want to know!
What’s your favorite thing to do on a Friday night? What’s your favorite kind of pizza to eat? To make?
For more F&F pizza recipes, check out:
To say it’s been a pretty crazy fall for me is an understatement. Aside from my usual weekday grind of work, teaching/working out, blogging, reading for class, and spending time with Tim/friends, my weekends have been jam-packed full of activities.
It’s all fun stuff, so I’m definitely not complaining. I’m lucky to have these types of things going on. I won’t lie though, I cannot tell you how excited I am to have a free weekend this weekend and the day off on Monday. The only thing I have on my plate is a lunch date with my friend Erin on Sunday. I’m just looking forward to using the time to relax and make plans spontaneously instead of having so many events on the calendar. It will be a nice break because after this weekend it just picks back up again. It’s kind of nuts!
If you are also having a relaxing and stay at home kind of weekend, I have a homemade pizza recipe to share with you guys. This is the harvest pizza that I served at the party I hosted for my gym friends last weekend. Tim also made it during a low-key Friday night couch night recently. It’s a great fall go to with lots of fun flavors, so I need to share it before fall disappears on us!
Fall Harvest Pizza
- Pizza crust of choice
- 1 acorn squash – peeled, seeded, cubed
- 1/2 red onion, sliced
- 1 apple
- 1 cup shredded white Cheddar cheese
- 1 cup crumbled Gorgonzola cheese
- Handful or two of arugula
- Extra virgin olive oil
- Heat oven to 350 degrees. In a baking pan, toss the cubes of acorn squat with a small amount of oil. Roast about 45 minutes or until tender and slightly caramelized.
- Meanwhile, in a ten-inch skillet, heat a small amount of oil over medium heat. Add the onion and cook until caramelized, then set aside.
- Remove the squash from the oven, and increase oven temperature to 400 degrees. Mash the squash with a fork and then set aside.
- Lightly flour a pizza stone or a cookie sheet, and press the pizza crust down. Bake for five minutes.
- Core and slice apple, then set aside.
- Top the partially baked crust with mashed squash, Cheddar cheese, the apple, onion, and Gorgonzola cheese.
- Bake about 15 to 20 minutes longer, or until crust is golden brown. Cool 10 minutes.
- Top pizza with arugula, then serve and enjoy!
For all you squash lovers out there, I don’t think this recipe will disappoint!
Has your fall been relaxing or chock full of things to do? What’s your favorite fall pizza?
You guys know I love homemade pizza, especially pizza nights on the weekends. Tim and I recently made a Hawaiian BBQ pizza, and the recipe was SO easy that I just have to share it with you guys. Aside from the dough, it only requires 4 ingredients. If a pizza night is in the cards for you this weekend, this might work for you!
Hawaiian BBQ Pizza
Sorry I don’t have exact ingredient amounts, but we just eye-balled everything for this.
- Multigrain pizza dough
- Fresh pineapple, cut up into cubes
- Fresh cilantro, chopped
- Goat cheese, crumbled
- Roll out pizza dough
- Spread BBQ sauce on the crust (not as much as you would do for tomato sauce)
- Layer on the pineapple, the cheese, and the cilantro.
- Cook for 15 minutes at 400 degrees, then enjoy!
Although this pizza wasn’t loaded with a ton of ingredients, it did fill us up. I think that adding red onions and chicken would be delicious on this meal as well.
Let me know if you end up trying it! Happy Friday!