Spring Pizza with Fresh Made Ricotta

Skip Breadcrumb HomeClinics & ProgramsELLICSR KitchenSpring Pizza with Fresh Made Ricotta


Skill Level
Preparation Time 20 minutes Total Time 35 minutes
Servings 4 Cost Per Serving $2.69
Share this Recipe
Image of Spring Pizza with Fresh Made Ricotta


1Pizza dough (Whole Wheat or Regular)
8 stalksAsparagus, peeled or sliced thinly
1/4 cupPesto (Use store bought or this pesto recipe​)
1 cupArugula
Ricotta Ingredients
4 cupsWhole Milk
3 tbspWhite Vinegar or Lemon Juice
1/2 tspSea Salt


  1. To make fresh ricotta, add the milk and to a large pot. Place over medium high heat and bring up to a simmer (between 165 and 185 degrees F).
  2. Remove from heat and add your vinegar or lemon juice and salt. Off the heat, stir gently a few times and then let sit for 5 minutes with no movement.
  3. Carefully pour mixture through a strainer lined with a few layers of cheese cloth or clean paper towel. Cover with a clean towel and refrigerate, allow the cheese to drain until it reaches desired texture (at least an hour for a firm texture). Store the ricotta in a jar and store refrigerated up to days.
  4. Preheat the oven to 450 degrees F. Divide the dough into 2 and roll out each ball into a flat circle. Place on a parchment paper lined baking sheet or pizza pan. Top with pesto, followed by ricotta and veggies. Toss in the oven for 6 to 8 minutes, or until slightly golden brown and mostly cooked through.
  5. Remove, crack eggs on top and put back in the oven for another 5 minutes, or until the egg white is cooked through and the crust is browned.
  6. Let rest for 5 minutes, slice and top with arugula.


​Culinary Tips

  • Ricotta, pesto and pizza dough can be made a day in advance, for quick assembly.
  • Get creative with the toppings, try cherry tomatoes, spring onions, meat etc.
  • If you don't like eggs, you can use other lean sources of protein like cooked chicken or canned tuna.
  • Try using goat milk instead of cows for a delicious and slightly tangy ricotta. ​