Asparagus, Ricotta, and Arugula Pizza

img_20190608_203222_463Ahhhh pizza. This is not my first pizza recipe on this site and it won’t be my last. It’s just so versatile and easy, I find myself relying on it when I can’t think of what to make, especially when I have a bunch of odds and ends left over in the fridge. Today, I go for a pesto sauce – one of my favorites, and try the whole salad on top of pizza thing that has been popular for a while.

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Butternut Squash and Broccoli Pizza

20190127_193318Guys, I have a confession…

When I was a kid, I hated pizza. I’m not sure why. Maybe it was the strong spices in the delivery tomato sauce. Maybe it was that I was slightly lactose intolerant. Maybe I just liked being difficult… At any rate, I was the bane of kids’ birthday parties for a long time, until I hit college and realized that pizza is the most reliable source of free food – one of my favorite things! Since then, I have learned that pizza is much more diverse than the simple red sauce-mozzarella-pepperoni slices you find in dorms. In Italy, pizza is really all about the crust, with a light swirl of fresh tomato sauce and cheese. But in the US, pizza toppings run the gamut and really offer an opportunity for creativity, for taking advantage of local and in-season ingredients, and for using up odds and ends left over in the fridge (my favorite). I have come to appreciate pizza in many of its forms, although I still won’t eat it cold, and I think warm pineapple is weird. What can I say? I’m still a work in progress!

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