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Pizza with Ham, Asparagus, and Ricotta
April 05, 2013

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!

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