Asparagus and Ricotta Flatbread

I made the dough from scratch but wasn't 100 percent thrilled with how it turned out, so I won't bother putting the recipe for it. Use any pizza dough you're comfortable with and it'll be fine. This flatbread/pizza works on several levels: the asparagus chars and is a little smoky, the onions sweeten as they cook, and the ricotta cheese adds a creamy, but not too heavy, element. You don't have to slice the asparagus length-wise, although I think it did add more flavor because the inside of the stalk browned. I used this recipe from Bon Appetit. Next time, I'd consider drizzling honey or agave on top to finish.

Total time to cook: 20-30 minutes (depends on the type of dough)

Pizza dough
5-7 pieces of asparagus, cut in half and sliced lengthwise
1/4 cup sliced red onion
15 (or so) heaping tbsp ricotta cheese, enough to evenly dollop around the dough
Olive oil
Black pepper
- Preheat the oven to 400 degrees (or whatever temperature your dough is supposed to cook). Grease a baking sheet.
- Roll out the dough and place onto the greased baking sheet.
- Spoon the ricotta cheese in even amounts all around the dough.
- Add the onions and asparagus in a single layer. Season with pepper and drizzle thin streams of olive oil across the top.
- Bake until the dough is golden brown (usually around 15 to 20 minutes) and serve hot.

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