Asparagus, Potato and Goat Cheese Pizza

Asparagus, Fingerling Potato, and Goat Cheese Pizza

Adapted from Bon Appétit, May 2009

5 ounces fingerling potatoes Cornmeal (for sprinkling the pizza pan or peel) 1 lb. pizza dough of choice 2 tablespoons extra-virgin olive oil, divided 1 garlic clove, pressed or minced 4 green onions, thinly sliced, divided 1 1/3 cups grated part-skim 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 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. Preheat oven to 450°F. Sprinkle rimless baking sheet or pizza peel with cornmeal. Roll and stretch pizza dough to 14-inch round. Transfer to prepared baking sheet or pizza peel. 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 and a pinch of salt. Grind black pepper generously over the top. Bake for about 18 minutes, until crust is browned and asparagus is tender. Remove from oven, sprinkle with remaining green onions, cut into wedges, and serve.

Bake pizza until crust is browned and

asparagus is tender, about 18 minutes.Transfer to cutting board. Sprinkle withremaining green onions. Cut into pieces.

Bake pizza until crust is browned and asparagus is tender, about 18 minutes. Sprinkle with remaining green onions, cut into wedges, and serve.