*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I was looking for something different & yummy and man did I hit the jackpot! This pizza was phenomenal! All the ingredients were perfect together and the husband 14 & 6 year old ate it up. I also used Chef John's crust recipe which was just perfect even though I only let it rise for 2 hours. Other then the dough I followed the recipe pretty much to the tee though I will definitely have fun playing around with it next time. Cooking's no fun unless you can screw around with it a little!
This was delicious! That being said I think I prefer it as an appetizer (on a super thin crust/flatbread) rather than as a meal as it is quite rich. I followed the recipe though I did use dough I'd already made and frozen. I was concerned w/the high bake time but it's spot on and will be my new pizza cooking method as the result is a perfectly crisp crust. I did not have fresh herbs so I chose to use a pinch of dried Italian Seasoning. Great stuff Chef John!
This was a nice way to use asparagus, but it was very rich! Also, I used one clove of garlic, instead of the two recommended, but the finished pizza had a sharp garlic bite. Roasted garlic might be a better way to go for a mellower garlic effect.
So good! I used a loaf of Italian bread for the crust since I'm yeast-bread phobic and none of the ready-made crust options looked very appealing (and were expensive). So given that the recipe was for a 9" pizza...doubled the ricotta mixture except for the oil. I also have no idea how to measure a cup of asparagus!! To me 'trimmed' means trim off the tough part of the stem not chop. So I probably used way more asparagus. (I had 36 spears most very small about 75% of a supermarket bunch.) I also used a pizza blend of cheese for the white cheddar and a bit of feta on top of that. Sounds like a lot of mods but I felt that Chef John was giving us permission so that's okay!! Next time I would like to add some onion and mushroom. Yummy!
This is a family hit! I cheated a bit used a thin crust in the tube pizza crust and always dust the pizza pan with cornmeal and a very thin coat of olive oil to prevent sticking. We like spicy so I used a teaspoon or so of the red pepper flakes along with Italian seasoning herbs. I did add mushrooms and onion with the ham. My asparagus were thin so no prep needed as Chef John said. Love the 5 min on low rack 5 min high. It was perfect-we are having it again tonight!
this was very tasty.. fearing it would be incredibly rich like others posted we used shrimp in place of the smoked ham.. and placed slices of provolone on top for the cheddar.. i would like to try this with a combo of feta and maybe another melty cheese.. as SkiBunny said.. it really is a great inspiration recipe.. ty for the enlightenment
I wanted a white sauce pizza that didn't use a jar of Alfredo sauce. This was fantastic! Didn't have cream so I used milk but that was the only change to the sauce. I was needing to use some leftover chicken so I didn't use the rest of the recipe although it sounds yummy and I will try it. I did use the suggestion on how to cook it though and we loved the crisp crust! I will be making this again.