Asparagus and Ricotta Pizzas

Asparagus and Riccotta Pizzas, Recipe from Real Simple Magazine

• 1 pound pizza dough, at room temperature (I made my own dough from the pita/flatbread recipe I use)
• cornmeal, for the baking sheet
• 1 pound asparagus, halved crosswise and lengthwise
• 5 ounces  mushrooms, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 1/2 cups ricotta
• 1/2 cup grated parmesan 
• 3 tablespoons olive oil
• salt and black pepper
• 2 cups arugula/spinach
• 2 teaspoons fresh lemon juice

Directions

1. Heat oven to 400° F. Shape the dough into 4 balls and place on 2 cornmeal-dusted baking sheets.
2. Dividing evenly, top the dough with the asparagus, mushrooms, and garlic, then the ricotta, parmesan, and 2 tablespoons of the oil. Season with salt and pepper. Bake, switching the pans halfway through, until the crust is golden brown and crisp, 25 to 30 minutes.
3. Meanwhile, in a medium bowl, toss the arugula with the lemon juice, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Top the pizzas with the arugula just before serving.

Recipe taken from Real Simple magazine.