Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound store-bought pizza dough
- 1 1/4 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper
- 1 pound thin asparagus, trimmed and halved
- 6 ounces Gruyre cheese, grated (2 cups)
- 3 ounces thinly sliced prosciutto, cut into strips
Description
Rachael Ray Magazine
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