Those flavors work so well together! Creamy, garlic-spiked ricotta is the perfect base layer; it's smooth and milky, and it partners perfectly with the fresh asparagus and smoky bacon. So simple, but when you use the right ingredients, in the right combination, you need nothing else.
About the bacon: This recipe calls for cooked bacon, so you can choose how you want to cook those strips. I prefer roasting them and here's how to do it: Arrange the bacon strips on a parchment-lined baking sheet and roast at 400 degrees for 12 to 15 minutes, until browned but still chewy (you don't want the bacon super crisp because it cooks more on the flatbread).
To make this pork-free, you can substitute turkey or soy bacon.
Bacon and Asparagus Pizza with Garlic Ricotta
1 bunch fresh asparagus, ends trimmed and stalks cut into 2-inch pieces
1 prebaked Italian pizza crust, regular or thin
1 cup ricotta cheese, whole milk or part-skim
1/2 teaspoon garlic powder or granulated garlic
6 slices bacon, cooked until crisp and crumbled
Preheat the oven to 375 degrees.
Blanch the asparagus in a large pot of boiling water and cook for 2 minutes. Drain and set aside. Combine the ricotta cheese and garlic powder and mix until blended.
Place the pizza crust on a large baking sheet and spread the ricotta mixture all over the top, to within 1/2-inch of the edges. Top with the asparagus. Bake for 10 minutes. Top with the bacon and cook for 5 more minutes, until the crust is crisp and the ricotta is golden.
Serves 4-6
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