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Asparagus pizza with arugula salad
Ingredients
  • subheading: For the pizza:
  • 1 recipe pizza dough (recipe follows) , left at room temperature for 1 hour if previously chilled
  • All-purpose flour, for handling the dough
  • 4 teaspoons olive oil, divided, plus more for brushing
  • 1 cup ricotta, preferably fresh, or 6 ounces soft goat cheese (or a combination of both)
  • 6 ounces fresh mozzarella, torn into pieces
  • 28 spears asparagus (1 ½ bunches), trimmed and halved lengthwise unless pencil-thin
  • 1 jalapeño, thinly sliced
  • Kosher salt and freshly ground pepper
  • subheading: For the salad:
  • 3 cups arugula
  • 12 Castelvetrano olives (about ½ cup) or other green olives, pitted and halved
  • 1 tablespoon lemon juice
  • 2 teaspoons olive oil
  • Kosher salt and freshly ground pepper
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