I know this is at the end of asparagus season but I just couldn't let a good pizza recipe pass us by. As soon as I found this recipe for asparagus, potato and goat cheese pizza and saw that it got good reviews, I was intrigued. Okay, a little scared (potato on pizza?) but definitely intrigued.
Actually, this sounded like such an unusual combination that I ended up making a second pizza (with our normal veggie toppings) just in case this one didn't work out. And my husband, who was even more skeptical than I was, ended up being the one who liked this pizza the most. The potato actually gives great chew to the pizza and dressed with a simple olive oil sauce, the asparagus
Friday night is homemade pizza night so this is definitely a new one to add into our pizza rotation!
Asparagus, Potato & Goat Cheese Pizza
Taken from: Epicurious
Makes 1 pizza
- 1 ball pizza dough (I've been using this King Arthur pizza recipe lately)
- Cornmeal (for sprinkling)
- 5 ounces potatoes (red, Yukon gold, or fingerling; I actually had no idea how much 5 ounces was so I used about 3 small Yukon golds)
- 2 tablespoons extra-virgin olive oil, divided
- 1 garlic clove, pressed
- 4 green onions, thinly sliced, divided (I substituted red onion instead)
- 1 1/3 cups grated mozzarella cheese (about 6 ounces - I used about half of this fresh mozzarella and half regular)
- 2-4 ounces soft fresh goat cheese, crumbled
- 8 ounces asparagus, trimmed, each spear cut in half lengthwise, then crosswise into 2- to 3-inch pieces
- Halve potatoes for faster cooking. 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 10-15 minutes (you want them tender enough that you can run a paring knife through them). Drain. Cool. Once cool enough to handle, cut potatoes into thin slices.
- 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 (if using), 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, then lightly salt and generously pepper the pizza.
- 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.