Asparagus, Fingerling Potato & Goat Cheese Pizza

Day 3 of Vegetarian week - we're pizza-ing it up tonight ya'll. Holler!

I saw this recipe and just couldn't pass it up. Pizza, potatoes, and goat cheese? HOLD THE PHONE! I decided to serve this with a quick arugula salad with fresh ground pepper, sliced grape tomatoes, red peppers, cucumbers, and a light drizzle of Italian vinagrette. The pizza came out so incredibly delicious! The potatoes and goat cheese added a creamy texture, the asparagus gave a nice crunch, and the flavors came together in what is probably one of the oddest and tastiest concoctions I've had in quite a while! Five stars fo sho.

Oh, and in unrelated news, my dog smells like vanilla. Why is this so? Well, we just don't know.

Asparagus, Fingerling Potato & Goat Cheese Pizza
serves 2 with a lot of leftovers, as many as four

5 ounces fingerling potatoes
Cornmeal (for sprinkling)
Pizza Dough (I used pre-made sprouted whole wheat dough)
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 and place pizza dough on it. Mix 1 tablespoon olive oil and garlic in small bowl. Brush garlic oil all over dough. Sprinkle 3/4 of green onions over, then mozzarella, leaving desired amount of crust. 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, the cut into slices.

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