Meatless Monday-Asparagus, Potato, and Goat Cheese Pizza

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.