About This Recipe
A vibrant, flavorful, and effortless summer recipe. This crispy pinsa is layered with rich pesto Genovese and thinly shaved asparagus, then finished with dollops of fresh ricotta and a drizzle of premium olive oil.
Ingredients
At Oliviers&Co
1 tbsp Extra Virgin Olive Oil
1 pinsa crust
Pesto Genovese
At the market
3 oz fresh ricotta cheese
1 green asparagus spear
Directions
Spread the pesto evenly over your pinsa crust, then sprinkle with the pepper blend.
Top with the thinly shaved asparagus.
Bake for 5 minutes.
Drizzle with olive oil and top with crumbles of fresh ricotta.