Asparagus, Leek, & Ricotta Skillet Pizza

I am sure I have talked about my love for my cast iron pans before, but my new favorite use for them is for making skillet pizzas. I have become obsessed with the chewy crust with a crispy bottom that cast iron creates. Not only that, they are fast, and endlessly adaptable to whatever I have on hand. Now that it is officially Spring, I thought I would share this recipe for this seasonal veggie-loaded asparagus, leek, and ricotta version. It is lemony and isn’t too cheese heavy, which feels perfect for the (sometimes) warm and sunny weather we are finally starting to see.

Asparagus, Leek, & Ricotta Skillet Pizza

 

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Ingredients

• Olive oil
• 3 small to medium sized leeks, chopped (white and light green parts only)
• Whole wheat pizza dough to make 1 12-in pizza
• 1 bunch asparagus
• 1 lemon
• ½ cup freshly grated parmesan
• ½ cup ricotta

Instructions

1. Preheat oven to 450 degrees F.
2. Preheat a large cast iron skillet (12 inches in diameter or more) over medium high heat. Add a little olive oil to coat the bottom of the pan, then add the leeks to the pan. Cook, stirring occasionally, until leeks are softened, about 5-10 minutes. When leeks are done, transfer to a bowl and turn off burner.
3. While leeks cook, prep the asparagus. Using a vegetable peeler, make long ribbon-like shaves from the asparagus. I find this easiest to do by holding the whole bunch of the untrimmed asparagus (usually even keeping the rubber band around the base), then starting about a ⅓ of the way up the stalks (skipping the more woody bases) and shaving ribbons. You can also do individual stalks one at a time, but this is the way I find easiest.
4. Roll out pizza dough thin on a floured surface, making about a 12 inch circle. Drizzle a little olive oil in the bottom of the cast iron skillet you used for the leeks, then place the rolled out dough in the bottom. Drizzle top of dough with a little bit of olive oil. Zest lemon over dough. Over the top of the pizza, evenly distribute leeks that were set aside. Sprinkle with parmesan cheese.
5. Juice lemon and toss with asparagus shaves in a medium bowl, then add to top of pizza. Add ricotta to the top in small, evenly distributed dollops. Place cast iron skillet in preheated oven and bake until crust is cooked and pizza begins to brown lightly, about 10-15 minutes.

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