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Recipes
May 2009

Asparagus, Fingerling Potato, and Goat Cheese Pizza

By Jeanne Thiel KelleyPhotography by Antonis Achilleos
Image may contain Plant Food Produce Vegetable and Seasoning

Recipe information

  • Yield

    4 main-course

Ingredients

5

ounces fingerling potatoes

Cornmeal (for sprinkling)

Pizza Dough

2

tablespoons extra-virgin olive oil, divided

1

garlic clove, pressed

4

green onions, thinly sliced, divided

1

1/3 cups grated whole-milk mozzarella cheese (about 6 ounces)

4

ounces soft fresh goat cheese, crumbled

8

ounces asparagus, trimmed, each spear cut in half lengthwise, then crosswise into 2- to 3-inch pieces

1

/2 cup grated Parmesan cheese

Need to make a substitution?

Preparation

  1. Step 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 potatoes into thin slices.

    Step 2

    Preheat oven to 450°F. Sprinkle rimless baking sheet with cornmeal. Roll and stretch pizza dough to 16x11-inch oval. Transfer to baking sheet. Mix 1 tablespoon 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. Top with potato slices and goat cheese. Toss asparagus and 1 tablespoon oil in medium bowl. Scatter asparagus over pizza. Sprinkle with Parmesan, then lightly with salt and generously with pepper.

    Step 3

    Bake pizza until crust is browned and asparagus is tender, about 18 minutes. Transfer to cutting board. Sprinkle with remaining green onions. Cut into pieces.

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