"Asparagus on pizza is like painting a room: Something you were used to takes on an unexpectedly enjoyable new life, leaving you satisfied and happy. For those who don't dig cheese from goats, save a square or two without." -Andrew
Adapted slightly from an Epicurious recipe.
Asparagus and Goat Cheese Pizza
 |
| Photo Credit: Andrew |
Ingredients:
Whole Wheat Pizza Dough (two pizzas worth, or enough to thickly cover a cookie sheet)Olive Oil
1 (up to 2) cans Petite Diced Tomatoes
Italian Seasoning(s)
1 Bunch Asparagus
Freshly Ground Salt and Pepper to taste
Goat Cheese (about 5+ oz)
1 Tbsp Marjoram
1/4 teaspoon dried crushed red pepper
1 c. Mozzarella Cheese
Directions:
Preheat oven to 400°F. Toss asparagus with oil in medium bowl to coat. Unroll pizza dough on baking sheet. Spoon tomatoes over dough, leaving 3/4-inch plain border. Scatter asparagus with oil over tomatoes. Bake pizza 7 minutes. Remove from oven. Crumble goat cheese over pizza. Sprinkle with marjoram, crushed pepper and mozzarella cheese. Bake until crust is golden around edges, about 9 minutes longer.
That looks so delicious! We love asparagus on pizza! I haven't ever tried goat cheese though. Perhaps we'll have to give this combo a try.
ReplyDeleteThat looks both yummy, and beautiful!
ReplyDeleteLooks yummy! I love asparagus.
ReplyDeleteAnyone have a bread dough recipe that works great with fresh-ground sprouted whole wheat? I've tried two or three but have never gotten it just right.
I found one!!! I'll post it soon.
DeleteI have a recipe I'm dying to try with sourdough. If it works, I'll post it sometime. In the meantime, here's what I've been using for some time (makes two crusts). Love to see yours too, Melissa!
Delete3 cups sprouted flour
1 package active dry yeast
1/2 tsp. salt
1 cup quite warm water
3 T. coconut oil
Combine half the flour, yeast, and salt in a mixing bowl. Add warm water and oil. Continue to mix, adding the rest of the flour as you go. Use dough hook in food processor or turn dough out onto lightly floured surface, and knead 6-8 minutes, until dough is smooth and elastic.
Divide dough in half, cover with a towel, and let rest for about 10 minutes. Then roll out (poke with fork), and proceed with your recipe. I like to preheat them before adding the stuff.
I hate when you're tummy is so full, but delicious food is still staring up at you. I need to practice savoring, even when it's all gone.
ReplyDeleteAsparagus on pizza. Why have I never tried that? Brilliant.
I need to try this! And I definitely dig the goat cheese.
ReplyDelete