Crunchy and buttery, topped with the savory flavors of Spring, this quick puffed pastry pizza is perfect for breakfast, brunch and light lunches or dinners.
Preheat oven to 400 degrees F. In a small bowl, beat the egg with the water until smooth. Unfold the puff pastry and smooth out any folds from the packaging. Cut each sheet into quarters. Spread the quarters out on a baking sheet (4 per sheet), allowing an inch or so in between each piece. Using a pastry brush, brush the prepared egg wash over the side of the puff pastry that is facing up. Set aside. In a small mixing bowl, combine the ricotta cheese, 1/3 cup parmesan cheese, and lemon juice. Stir to combine. Divide the ricotta mixture between the 8 puff pastry quarters. Spread with a spatula, leaving about a half an inch around the edges free of the ricotta mixture. Sprinkle with salt and pepper, according to your taste preferences. Divide the prosciutto between the puff pastry and place on top of the ricotta mixture. Then, gently press 3 spears of asparagus into the center of each puff pastry. Sprinkle with the sun dried tomatoes and remaining 1/3 cup parmesan cheese, dividing between all 8 puff pastry quarters. Bake at 400 degrees for 15 - 20 minutes, or until puff pastry is puffy and golden, cheese melted, and asparagus is tender. Serve immediately.