Asparagus, Fingerling Potato, and Goat Cheese Pizza
A gourmet pizza featuring tender fingerling potatoes, fresh asparagus, and creamy goat cheese, topped with a blend of mozzarella and Parmesan. This sophisticated pie combines earthy and tangy flavors for a delicious vegetarian meal.
Ingredients
- •5 ounces fingerling potatoes
- •2 tablespoons cornmeal
- •1 piece pizza dough
- •2 tablespoons extra-virgin olive oil
- •1 clove garlic
- •4 whole green onions
- •1⅓ cups mozzarella cheese
- •4 ounces goat cheese
- •8 ounces asparagus
- •½ cup Parmesan cheese
Cooking Instructions
- 1.
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.
15 min
- 2.
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, 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, then lightly with salt and generously with pepper.
10 min
- 3.
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.
18 min
