1 large crown of broccoli, cut into florets (about 3 cups) or 1 bunch of asparagus, trimmed
8 grilled rounds of pizza dough
1 batch herbed almond "ricotta" cheese
2 jarred roasted red peppers, chopped
1/4 cup toasted pine nuts
salt and freshly ground black pepper
Garnish
olive oil for drizzling
fresh basil leaves, torn or chiffonade
red pepper flakes
lemon wedges
Instructions
Bring a large stock pot of water to a rolling boil and prepare an ice bath. When the water is boiling add the veggies and allow them to cook until bright green and crisp tender, about 1 1/2 minutes. With a slotted spoon transfer the broccoli to the ice bath to stop the cooking process. Once the veggies have cooled drain the water and lay them out on a towel to dry, gently blotting the tops to absorb as much liquid as possible.
Preheat the oven to 350°F and line 2 sheet pans with parchment paper. Lay 4 grilled rounds of dough onto each sheet pan and spread 1/8 cup ricotta "cheese" on each. If the cheese is too thick to spread add a tablespoon of freshly squeezed lemon juice to the cheese and mix well.
Top each of the rounds with roasted red peppers, blanched veggies, pine nuts, salt and freshly ground black pepper to taste. Place the pans in the oven and cook for 8 minutes.
Before serving drizzle each pizza with olive oil, sprinkle with fresh basil, red pepper flakes, and squeeze a lemon wedge over each slice.
