- prepare the balls of pizza dough (or large pita breads) and stretch or spread out in 2 round 20 cm baking pans (with or without baking paper)
- cut off the tough ends of the asparagus stalks and remove/peel outside tough layer (if necessary and too tough), then shave or peel or grate into thin long slices, remove the ends and keep whole then toss everything with 2 tbsp olive oil, lemon juice and zest, salt and pepper
- mix ricotta with grainy mustard and crushed garlic and brush each pizza dough (or pita breads) with some olive oil, spread a thick layer of ricotta mix on each pizza (or pita) round, sprinkle with grated mozzarella cheese and add the thin strips and slices of asparagus on top, drizzle each with 1 tbsp olive oil
- bake for 18-20 minutes in a 220°C preheated oven, then remove from oven, make a round indent in the middle and add the whole eggs on top and bake an additional 5-6 minutes, serve warm or at room temperature.
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