So this little beauty came about due to inspiration from Bev Cooks and the need to get rid of a lot of leftover ingredients from other meals. Sort of a clean-out-the-fridge-in-the-most-delicious-way-possible sort of thing.
I had leftover ricotta from this recipe, with you may recall from last week. Well, not really leftover since I purposefully made double the amount I needed.
And I had little nubs of radish left over from this Spring salad I made inspired by this Martha Stewart recipe. I didn’t post about it but it had butter lettuce, shaved radish and fennel, blanched peas and asparagus, and fresh mozzarella in a lemon juice and sour cream dressing.
Lastly I had leftover asparagus sauce and prosciutto from this Closet Cooking recipe, that I didn’t post about because while the sauce was outstanding, the fish was not great. Seriously, though – make that sauce. It has leeks, garlic, spinach, and asparagus and it is awesome.
So – I roasted those radish nubs at 400 F for 30 minutes (tossed in olive oil, salt, and pepper of course); spread a store-bought whole wheat pizza crust with ricotta and asparagus puree; scattered some diced prosciutto over top; placed the radishes; then baked it according to the directions on the pizza crust package; finishing with olive oil, honey, salt, pepper, and micro greens. Yummers. The crust was crispy, the cheese was warm, it had tons of flavor from the asparagus puree and radishes, salt from the prosciutto, and that honey drizzle – that’s what really sent it over the top.
And since the Hubbs was out of town, I got to eat the whole thing myself. Awesomesauce.