Goat Cheese and Asparagus Pizza: Difference between revisions
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[[Category:Main Dish]] | [[Category:Main Dish]] | ||
[[Category:Pizza]] | |||
[[Category:Asparagus]] | [[Category:Asparagus]] | ||
[[Category:Goat Cheese]] | [[Category:Goat Cheese]] | ||
Revision as of 21:57, 20 January 2011
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 16 min |
| Source | Epicurious |
| Yield / serves | 2 large servings |
| Rating | Delicious |
Ingredients
- 6 asparagus spears (or more), split and cut in 1 1/2" pieces
- 3 T extra-virgin olive oil
- 10 oz tube refrigerated pizza crust
- 14.5 oz can diced tomatoes with Italian seasoning, drained
- 5.5 oz log soft, fresh goat cheese
- 3 T chopped fresh marjoram
- 1/4 t dried crushed red pepper
Preparation
Preheat oven to 400°. Toss asparagus with oil. Unroll dough on baking sheet into 9x12" rectangle. Spoon tomatoes over dough, leaving 3/4" border. Scatter asparagus with oil over tomatoes.
Bake pizza 7 minutes.
Remove from oven.
Crumble goat cheese over pizza. Sprinkle with marjoram and crushed pepper.
Bake until crust is golden, about 9 minutes more.
