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Pizza with Ham, Asparagus, and Ricotta
April 25, 2014

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!

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