Adapted (barely) from Real Simple
1lb pizza dough
1 cup part skim ricotta
1/2 cup grated Parmesan
1 lb asparagus, halved in both directions
2 cloves garlic, sliced thin
2 cups baby arugula
2 tsp fresh lemon juice
3 tbsp olive oil
Preheat the oven to 400. Prepare 2 baking sheets by sprinkling with cornmeal.
Divide the dough in 4 pieces and shape each piece into a round and place on the baking sheet.
Evenly distribute the asparagus and garlic, then ricotta, parmesan and 2 tbsp of the olive oil.
Bake for 30 minutes, switching the racks of the pans halfway through.
Combine the arugula, lemon juice, 1/4 tsp of kosher salt and pepper, and the last tbsp of olive oil in a bowl and toss.
Serve each pizza with a heap of arugula.