Description
A vibrant spring pizza with creamy goat cheese, tender asparagus, and thinly sliced potatoes. Perfect for a weeknight dinner or casual get-together.
Ingredients
Units
Scale
- 1/2 bunch asparagus (1/2 bunch) asparagus
- 1 ball pizza dough plus flour for rolling (1 ball) pizza dough plus flour for rolling
- 1 tbsp (15 ml) olive oil olive oil
- 2 cloves garlic (2 cloves) garlic
- 4 oz (113 g) goat cheese goat cheese
- 1 1/2 cups (355 ml) shredded mozzarella shredded mozzarella
- 2 small-medium waxy potatoes (2 small-medium) waxy potatoes
- 2 scallions (2) scallions
Instructions
- Preheat oven to 450°F (225°C).
- Steam asparagus for 1 minute until crisp-tender. Set aside to cool, then chop into bite-sized pieces.
- Dust pizza dough with a little flour, then using a roller or hands, spread into a large round on a pizza stone or baking sheet.
- Mix olive oil and garlic in a small bowl, then spread evenly across the dough. Top with crumbled goat cheese and mozzarella. Spread potato slices evenly across the pizza, then top with chopped asparagus. Drizzle with olive oil and crack a little black pepper over the top.
- Place in the oven and bake for 15-17 minutes until cheese is bubbly and crust is lightly golden.
- Serve hot, garnished with scallions.
Notes
- For optimal crispiness, thinly slice potatoes using a mandoline or sharp knife.
- If you don’t have waxy potatoes, use Yukon Golds or another potato that holds its shape well when cooked.
- Leftover pizza is best stored in the refrigerator, wrapped tightly in plastic wrap and foil, for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 4
- Protein: 15
- Cholesterol: 30