Asparagus And Ricotta Pizza Recipe

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1 pound pizza dough, at room temperature

cornmeal, for the baking sheet

1 pound asparagus, halved crosswise and lengthwise

5 ounces cremini or button mushrooms, thinly sliced

2 cloves garlic, thinly sliced

1 1/2 cups ricotta

1/2 cup grated Parmesan (2 ounces)

3 tablespoons olive oil

kosher salt and black pepper

2 cups baby arugula

2 teaspoons fresh lemon juice

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