Goat Cheese And Asparagus Pizza Recipe - Cooking Index
Goat Cheese And Asparagus Pizza Recipe - Cooking Index
A lovely start to this spring supper would be mugs of green pea soup sprinkled with chives. Accompany the pizza with an arugula, radicchio and endive salad dressed with balsamic vinaigrette. Offer gelato for dessert.
Courses: Main Course, Pizzas| 6 | Asparagus spears - trimmed, halved | |
| Lengthwise, cut into 1 1/2" pieces | ||
| 3 tablespoons | 45ml | Extra-virgin olive oil |
| 1 | Refrigerated pizza crust dough - (10 oz) | |
| 1 | Diced tomatoes with Italian seasonings - (14 1/2 oz), drained | |
| 5 1/2 oz | 156g | Soft fresh goat cheese log (such as |
| Montrachet) | ||
| 3 tablespoons | 45ml | Chopped fresh marjoram |
| 1/4 teaspoon | 1.3ml | Dried crushed red pepper |
Preheat oven to 400 degrees. Toss asparagus with oil in medium bowl to coat. Unroll pizza dough on baking sheet, forming 9- by 12-inch rectangle. 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 and crushed pepper. Bake until crust is golden around edges, about 9 minutes longer.
This recipe yields 2 servings (can be doubled).
Source:
Bon Appetit, March 2001
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