I’m in California for family vacation this week and tonight we spent the better part of the evening running around barefoot in the backyard playing hide and seek with giggling little kids. The breezing warm air and carefree happiness has me eager for DC’s springtime.
What better way to celebrate the coming of spring than with pizza. This pizza is crispy, fresh and light. The lemon ricotta and fontina cheeses nicely compliment the farmer’s market asparagus. The crispy prosciutto adds a little bit of salty while the freshly cracked eggs bring a little cheer to the pizza. It’s the best pizza for any weeknight dinner or any weekend brunch, it’s an instant crowd pleaser. Every bite is delicious.
- 1 Pizza Crust homemade classic pizza crust (recipe link below) or store bought
- 1 handful Corn Meal
- drizzle Olive Oil
- 1 cup Ricotta Cheese
- ½ Lemon – juiced
- 1 cup Fontina Cheese shredded
- 1 handful (20 shoots) Thin Asparagus trimmed
- 3 oz Prosciutto – thin slices
- 3 Egg Yolks
- 1 pinch Red Pepper Flakes
- Pre step: Click here for my homemade classic pizza crust recipe, you can make it days ahead of time. If you want to make it same day, it will take 1 hour to rise.
- Preheat your oven to 450F. If you’re using a pizza stone, make sure to preheat your stone in the oven as it preheats. Please it in at the beginning of your preheat so that it slowly warms up as the oven heats up to 450F.
(You can also use a non-preheated metal pizza/cookie sheet pan)
- Once the oven is preheated, take out your pizza stone and sprinkle with corn meal. The corn meal will help the crust stay crispy. Lay your dough on your preheated stone or non-preheated metal pan.Drizzle with olive oil.
- In a bowl, mix together the ricotta cheese and lemon until it’s combined.
- Spread the ricotta cheese evenly over the bottom of the crust.
- Sprinkle on the shredded fontina cheese and red pepper flakes.
- Add on the asparagus and prosciutto.Bake for 10 minutes at 450F.
- While the pizza bakes, separate your egg yolks. I kept a little of the egg white with the yolk. To do this, crack the egg and transfer your egg from one shell to the other using the break of the eggshell to cut through the egg white allowing that to fall off into a bowl. This will allow the yolk of the egg and some of the egg white to remain in the eggshell, use this for the pizza. If you want to remove more egg white, transfer it back to the other half of the eggshell cutting through the rest of the egg white so that only the yolk remains. *You can also use full eggs without separating them
- Pull the pizza out and add your egg yolks, bake for another 5-7 minutes until they are set. Keep a close eye on this because the yolk will quickly cook through. Optional: Garnish with more red pepper flakes.