As is the case with most avid cooks, I have a pile of cooking magazines that I don't utilize nearly often enough. I love my subscription to Bon Appetit, so I try to make at least a few recipes each time I receive a new issue. Joe and I love making pizza, and I've enjoyed the recent discovery of potatoes as a pizza or focaccia topping (see this recipe for proof). Asparagus just screams springtime to me, and goat cheese makes any dish better. So... this pizza sounded like my idea of heaven!
I decided to be adventurous and make this pizza myself. Since Joe worked at a pizza place in college, I usually give him my flavor preferences and let him be in charge of actually constructing the pizza. But I decided it was time for me to try my hand at pizza making. I used the well known Wolfgang Puck recipe for the dough, which I found on his website. The dough came together nicely, and I managed to toss it as I was shaping the dough, like a true pizza pro! The dough spread out nice and thin, but I did expect it to rise a bit more as it cooked. Maybe it was the recipe, maybe I'm just inept with dough. Either way, I loved the pizza toppings, but would try a different dough recipe next time.
One change I made-- I added fresh thyme. I sprinkled it on top before baking, and the thyme-flavored bites tasted extra delish! So I would highly recommend adding fresh thyme if you try this recipe.
Asparagus, Fingerling Potato, and Goat Cheese Pizza
from Bon Appetit, May 2009
Ingredients:
5 ounces fingerling potatoes
Cornmeal (for sprinkling)
Pizza Dough (I used Wolfgang Puck's recipe-- not my favorite, but feel free to try it!)
2 tablespoons extra-virgin olive oil, divided
1 garlic clove, pressed
4 green onions, thinly sliced, divided
1 1/3 cups grated whole-milk 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 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.
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.
I decided to be adventurous and make this pizza myself. Since Joe worked at a pizza place in college, I usually give him my flavor preferences and let him be in charge of actually constructing the pizza. But I decided it was time for me to try my hand at pizza making. I used the well known Wolfgang Puck recipe for the dough, which I found on his website. The dough came together nicely, and I managed to toss it as I was shaping the dough, like a true pizza pro! The dough spread out nice and thin, but I did expect it to rise a bit more as it cooked. Maybe it was the recipe, maybe I'm just inept with dough. Either way, I loved the pizza toppings, but would try a different dough recipe next time.
One change I made-- I added fresh thyme. I sprinkled it on top before baking, and the thyme-flavored bites tasted extra delish! So I would highly recommend adding fresh thyme if you try this recipe.
Asparagus, Fingerling Potato, and Goat Cheese Pizza
from Bon Appetit, May 2009
Ingredients:
5 ounces fingerling potatoes
Cornmeal (for sprinkling)
Pizza Dough (I used Wolfgang Puck's recipe-- not my favorite, but feel free to try it!)
2 tablespoons extra-virgin olive oil, divided
1 garlic clove, pressed
4 green onions, thinly sliced, divided
1 1/3 cups grated whole-milk 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 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.
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.
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4 comments:
Great idea, I see this recipe as something that can be improvised with whatever one has in the fridge!
A "kitchen sink" pizza! Genius! I've never made my own dough, kudos!
Oh, yeah. I've seen some pizzas lately with potatoes and have been dying to try it out. I cannot believe how amazing this combo looks!
You don't need the hubby's help--looks like you did a great job on your own!
Oh yum!!! This looks fantastic!!
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