Asparagus, Potato, and Goat Cheese Pizza

6 years ago
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Oh.  Oh oh oh.  Yum.  Seriously yum.  So yum I'm having considerable trouble coming up with complete sentences.  This pizza is gooooooood.  It's flavorful, colorful, and not at all heavy.  This is the kind of pizza made for warm weather, friends, and crisp white wine.  You can have the pizza dough ready to go and the potatoes already boiled before your guests even arrive.  If you only try one new flavor combination on your pizza this season, make sure this is it.  You're sure to love it.
Asparagus, Potato, and Goat Cheese Pizza
adapted from from Bon Appetit, May 2009
 
Ingredients:
1/2 recipe my favorite pizza dough
5 oz. fingerling potatoes (I used purple and pink for color)
cornmeal (for sprinkling)
3 TBSP extra-virgin olive oil, divided
1 garlic clove, pressed
4 green onions, thinly sliced, divided
1 c. grated whole-milk mozzarella cheese (about 6 oz.)
4 oz. soft fresh goat cheese, crumbled
8 oz. asparagus, trimmed, cut in half lengthwise, then cut into 2- to 3-in. pieces
1/4 c. grated Parmesan cheese, plus more for serving
olive oil, for drizzling
red pepper flakes, for serving
 
Directions:
1.  Place potatoes in small saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, about 10 minutes. Drain. Cool. Cut into thin slices.

 
2.  Preheat oven to 450 degrees F.  Sprinkle pizza stone or rimless baking sheet with cornmeal. Roll and stretch pizza dough to fir desired shape.  Transfer to stone or baking sheet. 
 
3.  Mix 2 TBSP olive oil and garlic in small bowl.  Brush garlic oil over dough.  Sprinkle 3/4 of green onions over, then mozzarella, leaving 1/2-inch plain border.  Toss asparagus with remaining oil.
 
4.  Arrange asparagus and potato slices then top with goat cheese. Sprinkle with Parmesan, then sprinkle lightly with salt and generously with pepper.  Bake pizza until crust is browned and asparagus is tender, 15-18 minutes.  Transfer to cutting board.  Sprinkle with remaining green onions, cut into eight pieces, and serve with extra Parmesan, olive oil, and red pepper flakes.  Serves 4.

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