Yield: 8 servings
Measure | Ingredient |
---|---|
½ pounds | Asparagus; trim to 4\" -- |
\N \N | Cook |
1 \N | Min, rinse -- drain |
¾ cup | Ricotta cheese |
1 tablespoon | Parmesan -- grated |
¼ teaspoon | Lemon peel -- grated |
¼ teaspoon | Salt |
⅛ teaspoon | Pepper |
1 \N | 12\" pizza crust |
2 \N | Plum tomatoes -- slice thin |
¼ pounds | Baked ham -- julienned |
¾ cup | Fontina cheese -- shredded |
Preheat oven to 450~. Combine ricotta, Parmesan, lemon peel, salt and pepper and spread evenly over crust. Arrange tomato slices in a circle 1" from the cheese border. Arrange asparagus spoke-fashion over tomatoes. Arrange ham in center. Sprinkle with cheese. Bake 10 minutes. Per Slice: 260 Cal; 10 Gr Fat.
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