Green Pizza with Pesto, Summer Squash, Asparagus, and Ricotta

INGREDIENTS

spinach

arugula

basil

lemon juice

lemon zest

olive oil

walnuts or pine nuts

chopped garlic

salt

pepper

red chili flakes

pizza dough

flour

squash/zucchini, thinly sliced

asparagus, cut into 3-inch spears

whole milk ricotta cheese

grated parmesan

mint, torn

METHOD

Preheat oven to 450 degrees F.

Start by making the pesto. I never measure my ingredients. I just toss everything into a food processor, taste, adjust, and repeat. In a food processor, place spinach, arugula, basil, garlic, lemon zest, lemon juice, nuts, salt, pepper, chili flakes, and olive oil. Process until smooth. Taste and adjust for seasoning.

In a small bowl, combine ricotta, grated parmesan, lemon zest, lemon juice, salt, and pepper.

On a lightly floured surface, roll out pizza dough to desired thickness (I like mine pretty thin). Transfer to a parchment-lined baking sheet.

Spread pesto on dough and then add squash/zucchini and asparagus. Drizzle with olive oil and sprinkle with salt and pepper.

Spoon ricotta mixture onto different sections of the pizza.

Bake in the oven until dough is well cooked though and golden, the vegetables are tender, and the ricotta is slightly brown.

Garnish with torn mint and basil.