1 12" Boboli® Original Pizza Crust
1 c. whole milk ricotta cheese
1/4 c. Parmesan cheese, grated
1/2 tsp. white pepper
1 pinch nutmeg, ground
2 egg yolks, room temperature
4 egg whites, room temperature
1 tbsp. shallots, minced
1 tbsp. olive oil
1/2 lb. large shrimp, peeled and deveined, tails removed
1 c. asparagus, fresh, trimmed, 2" pieces
1 tbsp. pine nuts
1 tbsp. fresh basil, coarsely chopped
Preheat oven to 450° F.
Bake time: 20 minutes
Combine cheeses, pepper and nutmeg with egg yolks; mix well and set aside. Beat egg whites until stiff; add to cheese mixture in 3 additions, stirring gently after each addition. Spread entire mixture over pizza crust, leaving a 1" border. Bake for 20 minutes on a baking sheet in the lower third of the oven. Meanwhile, sauté shallots in oil; add shrimp, asparagus, nuts and basil. Continue to sauté until shrimp turns pink. Salt to taste. Remove pizza crust from oven and top with shrimp mixture. Serve immediately.
For 8" pizza crust, use 2/3 ingredients.