Ricotta Pizza with Crispy Pancetta, Asparagus and Shrimp
Serves: 2
  • 1 leek, sliced
  • ¾ chopped asparagus
  • 2-3 ounces pancetta, in ¼ inch slice
  • 7 small shrimp
  • ¾ fresh ricotta ( https://www.cookingforkeeps.com/2013/05/06/homemade-ricotta-with-lemon-zest-crispy-rosemary-and-chargrilled-ciabatta/ )
  • 2 Naan flatbreads
  • Parmesan Cheese
  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.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/ricotta-pizza-with-crispy-pancetta-asparagus-and-shrimp/