Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Spring Asparagus Pizza Fill 1 Created with Sketch.

with Butter Lettuce & Pea Tip Salad

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 635 calories

Pizza today is closely associated with tomato sauce. But the dish actually predates the arrival of the tomato (native to the Americas) in Italy. In this spring take on the dish, we’re celebrating the classic flavors of the original by topping our pizza with seasoned, lemon-dressed ricotta, red onion and earthy asparagus. The result is a simply delicious dinner whose flavors truly shine.

fresh
ingredients
Spring Asparagus Pizza with Butter Lettuce & Pea Tip Salad
Title
  • 1½ lbs Pizza Dough
  • 1 cup Part-Skim Ricotta Cheese
  • 2 oz Pea Tips
  • 1 bunch Asparagus
  • 1 head Butter Lettuce
  • 1 Lemon
  • 1 Red Onion
  • 1 bunch Basil
  • 2 Tbsps Red Wine Vinegar
  • 1 Shallot
  • ½ cup Grated Parmesan Cheese
  • 2 tsps Asparagus Pizza Spice Blend (Italian Seasoning & Garlic Powder)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Snap off and discard the tough, woody ends of the asparagus; cut the asparagus into 2-inch pieces on an angle. Trim off and discard the root end of the lettuce; separate the leaves. Quarter and deseed the lemon. Peel, halve and thinly slice the onion. Pick the basil leaves off the stems; discard the stems. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra). Place the minced shallot in a medium bowl with the vinegar and half the spice blend; season with salt and pepper.

Make the lemon ricotta:
2 Make the lemon ricotta:

In a large bowl, combine the ricotta cheese, remaining spice blend and the juice of all 4 lemon wedges; season with salt and pepper to taste.

Prepare the dough:
3 Prepare the dough:

Lightly oil a large sheet pan. On a clean, dry work surface, using your hands, gently stretch the dough to a ¼-inch thickness. Transfer to the oiled sheet pan; carefully rub the dough into the pan to oil the bottom.

Assemble & bake the pizza:
4 Assemble & bake the pizza:

Spread the lemon ricotta onto the prepared dough. Top with the asparagus and as much of the onion as you’d like; sprinkle with the Parmesan cheese and season with salt and pepper. Bake, turning halfway through, 14 to 16 minutes, or until lightly browned. Remove from the oven and let stand for at least 2 minutes before serving.

Make the vinaigrette:
5 Make the vinaigrette:

While the pizza bakes, slowly whisk 2 tablespoons of olive oil into the shallot-vinegar mixture until thoroughly combined.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

Just before serving, in a large bowl, combine the pea tips and lettuce; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette); toss to combine and season with salt and pepper to taste. Carefully transfer the baked pizza to a serving dish. Garnish with the basil. Serve with the salad on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Snap off and discard the tough, woody ends of the asparagus; cut the asparagus into 2-inch pieces on an angle. Trim off and discard the root end of the lettuce; separate the leaves. Quarter and deseed the lemon. Peel, halve and thinly slice the onion. Pick the basil leaves off the stems; discard the stems. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra). Place the minced shallot in a medium bowl with the vinegar and half the spice blend; season with salt and pepper.

2 Make the lemon ricotta:

In a large bowl, combine the ricotta cheese, remaining spice blend and the juice of all 4 lemon wedges; season with salt and pepper to taste.

Prepare the dough:
3 Prepare the dough:

Lightly oil a large sheet pan. On a clean, dry work surface, using your hands, gently stretch the dough to a ¼-inch thickness. Transfer to the oiled sheet pan; carefully rub the dough into the pan to oil the bottom.

4 Assemble & bake the pizza:

Spread the lemon ricotta onto the prepared dough. Top with the asparagus and as much of the onion as you’d like; sprinkle with the Parmesan cheese and season with salt and pepper. Bake, turning halfway through, 14 to 16 minutes, or until lightly browned. Remove from the oven and let stand for at least 2 minutes before serving.

Assemble & bake the pizza:
Make the vinaigrette:
5 Make the vinaigrette:

While the pizza bakes, slowly whisk 2 tablespoons of olive oil into the shallot-vinegar mixture until thoroughly combined.

6 Make the salad & serve your dish:

Just before serving, in a large bowl, combine the pea tips and lettuce; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette); toss to combine and season with salt and pepper to taste. Carefully transfer the baked pizza to a serving dish. Garnish with the basil. Serve with the salad on the side. Enjoy!

Make the salad & serve your dish: