Ricotta Pizza with Crispy Pancetta, Asparagus and Shrimp

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Today marks the third installment of Monday’s homemade ricotta. In my homemade ricotta journey, I’ve brainstormed a million different ways to utilize it in creative ways; a necessity since I might otherwise be sucked into it eating it straight from the bowl day after day.

I went the straightforward approach with ricotta, lemon zest and fried rosemary as a spread for crostini; I also went the traditional route with ricotta stuffed ravioli; and today, we’re going off the beaten path a little bit and using ricotta as a base for pizza instead of sauce in what might be one my favorite pizzas of all time. Actually, it’s probably a tie for my favorite pizza of all time – an even split between today’s ricotta pizza, the classic margarita pizza and this butternut squash ravioli pizza.

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I wanted to keep with the “spring” theme and use up some of the leftover veggies I had from Wednesday’s ravioli, so I came up with these super simple individual pizzas on whole-wheat Naan bread. For those of you that aren’t familiar with Naan, it’s an Indian flat bread equivalent to Mediterranean pita bread (and better in my opinion). It’s baked in a screaming hot tandoori oven and used as a side for most Indian meals – it’s great to soak up their rich sauces or to just nibble on by its lonesome, or to use for PIZZA!

I slather the ricotta generously across the bread, and then top it with crispy cubes of pancetta, bright green asparagus, sautéed leeks, and a little bit of chopped shrimp. Each guy is tossed into a scorching oven set at 500 degrees and baked quickly, about five minutes until the cheese is hot, creamy and the asparagus has a slight char. Drizzle each pizza with a little bit of olive oil and top with ridiculous amounts of parmesan cheese. Pizza in a pinch.

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Here’s a little tip: Heat a pizza stone in the oven for about twenty minutes before baking. This works on pre-made crusts and fresh pizza dough alike – you’re guaranteed a SUPER crisp crust every time.

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Ricotta Pizza with Crispy Pancetta, Asparagus and Shrimp
Author: Nicole-Cooking for Keeps
Serves: 2
Ingredients
  • 1 leek, sliced
  • ¾ chopped asparagus
  • 2-3 ounces pancetta, in ¼ inch slice
  • 7 small shrimp
  • ¾ fresh ricotta ( http://www.cookingforkeeps.com/2013/05/06/homemade-ricotta-with-lemon-zest-crispy-rosemary-and-chargrilled-ciabatta/ )
  • 2 Naan flatbreads
  • Parmesan Cheese
Instructions
  1. Preheat oven to 500 degrees. Place pizza stone in oven while you prepare the pizzas.
  2. In a medium saucepan over a medium heat, crisp up pancetta. The process is the same as cooking bacon. Start in a cold pan and slowly render the fat. When the pancetta is crisp, remove with a slotted spoon and drain on a paper towel. Drain all but ½ tablespoon of grease.
  3. Toss asparagus and leeks into the same pan. Sauté until bright green, about 2-3 minutes. Season with salt. Remove from pan. Add shrimp (if there is no grease left use a little olive oil). Sauté shrimp until just pink, about 30 seconds per side.
  4. Spread half of ricotta on each flatbread. Top with pancetta, asparagus, leeks, and shrimp. Bake for 5-7 minutes until bread is crisp and asparagus is slightly charred.
  5. Remove from oven and sprinkle with parmesan cheese and drizzle with olive oil.

Comments

  1. Yummy!! Thanks for sharing this recipe I can’t wait to try it!

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