Sheet-Pan Pizza With Asparagus and Arugula
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4tablespoons olive oil
- 1pound fresh or thawed frozen pizza dough, at room temperature
- ½cup fresh ricotta (about 4 ounces)
- 5ounces fresh mozzarella, sliced into ¼-inch-thick rounds
- ½bunch asparagus (about ½ pound), trimmed and cut into 5-inch pieces
- 1 or 2serrano or jalapeño peppers, thinly sliced
- 4thin slices pancetta (optional)
- ½cup pitted and torn green olives, like Castelvetrano
- Flaky sea salt and black pepper
- 1cup loosely packed Italian parsley
- 1cup loosely packed baby arugula
- 2teaspoons lemon juice
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
663 calories; 35 grams fat; 11 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 4 grams polyunsaturated fat; 62 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 25 grams protein; 1259 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 500 degrees. Pour 3 tablespoons oil into a 9-by-13-inch rimmed baking sheet and brush to coat. (If you don’t have a quarter sheet pan, you can use a larger one and aim to stretch the dough into a 9-by-13-inch rectangle.) Carefully stretch dough evenly to fill the baking sheet, avoiding creating holes or thin spots. The dough probably won’t fit the baking sheet, so let it rest while you prepare the rest of the ingredients. If it still resists, layering the ingredients on top will help it keep its shape.
- Step 2
Dollop the ricotta around the dough. Tear the mozzarella into pieces and distribute evenly. Toss the asparagus with the peppers and 1 teaspoon oil; arrange randomly over the cheese. Cut the pancetta slices in half, if using, and tuck them in here and there.
- Step 3
Bake on bottom rack of oven for 15 minutes. If it seems to be darkening too quickly, lower heat to 450 degrees. Remove from oven, top with olives and return to oven for another 5 minutes until cheese is starting to brown and the crust is browned and crisp. Remove pan from the oven and immediately slide the pizza off the pan and onto a wire rack to prevent sogginess. After a few minutes, slide onto a board for serving. Season with flaky salt and pepper.
- Step 4
In a medium bowl, toss parsley and arugula with lemon juice and remaining 2 teaspoons olive oil. Season with flaky salt and pepper. Garnish pizza with salad and serve.
Private Notes
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Cooking Notes
txmama
I recommend dividing the dough into three rectangles instead of one large piece, a la Smitten Kitchen, on the same sheet pan: https://smittenkitchen.com/2017/02/broccoli-pizza/ It's much easier to shape that way, and you can customize each piece for different family members if necessary. Plus, you don't run the risk of a slightly soggy middle as the edges of all 3 rectangles will get crisp in the olive oil.
stephanie
This is a delicious and easy recipe!! With toppings I would never have thought of. I used a 9 inch cast iron pan which worked great. Added garlic to asparagus and jalapeño , subbed prosciutto for ham. A perfect Sunday TV dinner!
suzanne
I made this last night using Suzanne Lezner's recipe (in the NYT) for quick pizza dough. A full recipe made 1.5# of dough that filled a 13x17 pan quite nicely. A little bit extra of all the toppings and there's one fine dinner. I recommend using Melissa Clark's fresh ricotta, too. It takes no time to make and is utterly delicious.
So delicious!
I did half with pancetta and half without to share with my vegetarian daughter. It was fantastic. I did 3 tsp of lemon and oil rather than 2 tsp of each, which was perfect for us. However, what we really could have used was twice the amount of arugula and parsley and maybe 2 T of both lemon juice and olive oil for dressing. We didn't cover the pizza with the salad. We just added it as we ate each slice. Now, we have got two slices each for leftovers tomorrow, and we'll just make some more salad.
Nancy Smith
I also divided the dough into three sections to increase the crispy edges. Thanks for the recommendation. Delicious!
Susi May
Made with puff pastry and it was a hit! Yes
Lynne
yuck. yes have tried cauliflower crust made several different ways and it tastes nothing like pizza crust. If you want low carb make fathead crust instead.
janisani
not for me. no thank you.
Chefbill
Next time I'll spread the ricotta in a thin layer and use a bit less mozzarella. And a few more olives would suit our tastes. Otherwise this was a great recipe.
Anna
I also added some mushrooms and it was delicious, fast and easy to prepare!
Valerie Leis
I almost followed the recipe. It was a first time tried and I like to think that the recipe creator knows what they're doing. This is the season for young asparagus and despite my misgivings about the quantity, it was fine as was the dough, ricotta and delicious fresh mozzarella and peppers. I used some prosciutto too instead of pancetta, torn into pieces and tucked in. Where I most diverged was with the olive where I used grilled olives from Trader Joes. So, so good!
HeatherK
This was a great recipe. Used a no knead pizza dough recipe and bacon in place of pancetta. Turned out amazing!
Amy R.
So good! Used Trader Joe's part skim ricotta and plain pizza dough. Also had prosciutto on hand so used that. This recipe is a keeper.
karachi
Do you folks think it would be good without the olives?
tim smitheman
We made with chopped up thick pancetta and it was delicious
FH Cyclist
Update on this… used toaster oven to keep heat out of kitchen. Worked well & only needed 15 min at 450 degrees. Again used parchment paper & pizza stone. Very nice, easy vegetarian pizza different from usual marghertia pizza.
Western Winnie
Fresh, herby, creamy. A really glorious combination that celebrates spring vegetables! Ricotta was luxurious and creamy and while I suspect the Serrano peppers would be fab, it was a great with (homegrown) chili flakes atop the ricotta dollaps. I grated some small hothouse tomatoes on a box grater and added a touch of olive oil and salt and drizzled this over the top before baking and I think it added another umami note. Paired beautifully with a Monterey Pinot Noir.
Crystal
Delightful recipe! Veganizes nicely. Rather than sheet pan, we split the dough into 2x 9” buttered glass baking dishes, baked at 450F for 20 5 minutes. It tasted like my memory of pan pizzas as a kid, but way better.
FH Cyclist
This has potential. Didn’t use pancetta-wanted veggie pizza & was very good. Execution needs work. Next time: 1st cooking at 500 on middle rack. Got burnt on bottom rack. Moved to middle rack for olives @ 450. Worked well in my oven. Loved salad on top but need to be careful. Too much dressing will soak pizza & make crust soggy. Some parts were soggy. Cooked pizza w/ EVOO on parchment paper (dough easy to control), bake on pizza stone. Easiest clean up, crispy crust.
Marla
Out of everything I cook, which is a lot, this is my husband's favorite recipe. It's magically delicious!! Great for parties too! I stick pretty closely to the recipe as written. thank you NYT cooking again and again for improving my life!!
Paula Blanchard
Cooked on barbecue gas grill, lowest setting on middle burner, medium setting on the ends, cooked to 12 minutes, then turned middle burner off when underside got nice and crisp. Finished cooking at 4:50, end burners only. Turned out great
Mika
Followed instructions, but despite 3 tbsp Of Olive oil, pizza stuck to the pan and was still raw in the middle—couldn’t scrape it off to save my life. Should’ve listened to reviewer who said to treat pizza dough like pie dough and par bake it first. I had to give up on dinner and the sheet pan.
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