dominos schmominos

You ain't gettin' this at Dominos, y'all.  This is Rachael Ray's asparagus prosciutto pizza and it's my go-to easy peasy entertaining idea.

I don't have step-by-step instructions with pictures, because I was making it super-quick after work before a friend came over to discuss more churchy stuff.  I used to make this all the time in seminary when gals would come over every Tuesday night.

The leftovers make a delicious lunch: just reheat in the oven to get nice and bubbly and crispy.

Bon appetit!
Lilrevchef

Rachael Ray's Asparagus, Cheese and Prosciutto Pizza

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 1 pound store-bought pizza dough  (that little dough boy's always great)
• 1 1/4 cups ricotta cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper
• 1 pound thin asparagus, trimmed and halved
• 6 ounces Gruyère cheese, grated (2 cups)  I used smoked Gouda instead, because I love it so and it was half the price!
• 3 ounces thinly sliced prosciutto, cut into strips

DIRECTIONS:Preheat the oven to 425°. Brush a rimmed baking sheet with the olive oil. Place the pizza dough on the pan and stretch to fit (if the dough is resistant, cover with a kitchen towel and refrigerate for a few minutes). Spread the ricotta on the dough. Sprinkle the Parmesan on top and season with salt and pepper. Nestle the asparagus pieces in the cheese and sprinkle the Gruyère Gouda on top.Bake the pizza until the crust is brown and the cheese is bubbling, about 20 minutes. Scatter the prosciutto over the top (I put the prosciutto on in the last couple minutes of baking so it gets a little crispy) and cut into squares.