2 Tbls olive oil
1 lb store-bought pizza dough (we love Trader Joe’s wheat)
1 1/4 ricotta cheese
1/2 cup grated Parmesan cheese
s & p
1 lb thin asparagus, trimmed & halved
6 oz Gruyère cheese, grated (2 cups)
3 oz thinly sliced prosciutto, cut into strips
1. Heat oven to 425. Brush a rimmed baking sheet with the olive oil. Place the pizza dough on the pan and stretch it to fit (if the dough is resistant, cover with a kitchen towel and refrigerate for a few minutes). Spread ricotta on the dough. Sprinkle parmesan on top and season with s & p. Nestle the asparagus pieces in the cheese and sprinkle the Gruyère on top.
2. Bake the pizza until the crust is brown and the cheese is bubbling, about 20 minutes. Scatter the prosciutto over the top and cut into squares.