Prosciutto & Asparagus Pizza with Lemon Alfredo Sauce

Serving Size:  4-6


11 oz. Pappardelle’s Lemon Alfredo Sauce
1 fresh pre-made pizza dough
4 cloves roasted garlic, minced
1 cup Gouda cheese, shredded
1 bunch asparagus, ends removed, sliced in half lengthwise
6 thin slices of prosciutto, roughly chopped
½ cup fresh basil leaves
¼ cup part-skim ricotta
¼ cup fresh Parmesan cheese


  1. Preheat oven to 425 degrees. Let pizza dough come to room temperature for 1 hour. Roll out pizza dough to desired thickness and make sure it will fit your pizza pan. Lay the rolled dough over the top of the pizza pan and fold over the edges towards the center to create your crust.
  2. Stir the Lemon Alfredo Sauce and transfer to a microwave safe bowl. Add roasted garlic. Microwave on high for 1-2 mins., or until warm and smooth in consistency. Ladle about a ¼ of a cup at a time over the dough in a circular fashion to coat the top of the dough with the sauce. Save any leftover sauce to dip your crust in!
  3. Sprinkle Gouda over the top of the sauce. Arrange asparagus, prosciutto and basil evenly over the dough. Top with small dollops of ricotta cheese and sprinkle with grated Parmesan.
  4. Bake for 20 mins., or until crust is crisp, cheese is bubbly and the prosciutto is crisp. Cut into 8 equal slices and serve.