On Sunday I sat down with a stack of cookbooks and pages torn from various magazines and newspaper articles and planned my menus for the week. Then I learned that Sunday Barb was a pretty ambitious cook and did not do a good job of respecting Weeknight Barb’s time schedule. Comfort Meatballs & Cheese Grits on a Tuesday night? That was hard to pull off. But I have persevered and last night’s recipe was fantastic in many ways. It was light, made use of healthy carbs and veggies (a focus of mine during race week) and included a spring delight: asparagus. (It also included one of my year-round favorites: goat cheese.) And best of all, it was tasty and not time consuming.
I served it alongside a delicious Asian Chicken Noodle Soup which made for a satisfying dinner. This would also make a good meal alongside a big salad.
Asparagus Goat Cheese Pizza
Based on a recipe from Williams-Sonoma Weeknight Fresh & Fast Cookbook
- 2 TB olive oil
- 1 lb ball of fresh dough (look in your deli department, resort to the tube kind if you have to)
- 6 oz shredded mozzarella
- 4 green onions, white & pale green parts, thinly sliced
- 4 oz crumbled goat cheese
- 6-8 stalks of asparagus
- Parmesan cheese
- Salt & pepper
1. Preheat oven to 450.
2. Roll out dough on a lightly floured surface until it’s approx 12-15 inches around. Sprinkle cornmeal on a baking sheet (ideally one without edges) and lay the dough on top. Brush the dough with the two tablespoons of olive oil.
3. Sprinkle the mozzarella, green onions and goat cheese on top of the pizza. Next, chop off the thick woody ends of your asparagus and using a vegetable peeler, make ribbons of asparagus. Lay the asparagus all over the pizza – it will shrink up a bit when cooking so pile it on. Top it off with your grated Parmesan and some salt & pepper.
4. Place it in the oven and bake until the edges are golden brown, 18-20 minutes.