Tuesday, May 17, 2005

Asparagus, Potato and Goat Cheese Pizza

Asparagus, Potato and Goat Cheese Pizza (Adapted from Bon Appétit)

5 ounces baby or fingerling potatoes
cornmeal, for dusting
12 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
2 tablespoons extra-virgin olive oil, divided
1 garlic clove, minced
4 green onions, thinly sliced and divided
5 ounces (about 1 1/4 cups) shredded mozzarella cheese
4 ounces crumbled goat cheese
8 ounces asparagus, trimmed, each spear cut in half lengthwise, then cut crosswise into 2" to 3" pieces
2 ounces (about 1/2 cup) fresh grated Asiago cheese

In a small saucepan, add potatoes and enough water to cover by an inch - season with salt. Bring to a boil and cook until the potatoes are tender, about 10 minutes. Drain potatoes and set aside until cool enough to handle. Cut potatoes into thin slices.

Preheat oven to 450 degrees with a pizza stone placed on the lowest rack.

Sprinkle enough cornmeal to lightly cover a pizza peel. Stretch and roll out dough to a rough 12 to 13" circle and transfer to the cornmeal-dusted peel.

In a small bowl, stir together 1 tablespoon olive oil and garlic. Brush garlic oil evenly over dough. Scatter three-fourths of the green onions over the top, followed by the shredded mozzarella, leaving 1/2" border around the edges. Arrange the potato slices over the top and sprinkle over the goat cheese.

In a bowl, toss asparagus with remaining tablespoon of oil. Arrange asparagus over the pizza and season with salt and fresh ground black pepper. Scatter the top with the grated Asiago.

Slide pizza onto the stone and bake until the crust has browned and the asparagus is tender, about 13 to 16 minutes. Remove and scatter remaining green onions on top - set aside and let cool slightly before serving.

Makes about 4 servings.

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