Goat Cheese and Asparagus Pizza
6 asparagus spears, trimmed, halved lengthwise, and cut into 1 1/2" pieces
3 tablespoons extra-virgin olive oil
1 (10 oz) package refrigerated pizza crust dough
1 (14 1/2 oz) can diced tomatoes with Italian seasonings, drained
5 1/2 ounces fresh soft goat cheese
3 tablespoons chopped fresh marjoram
1/4 teaspoon dried crushed red pepper
Preheat oven to 400 degrees. Toss asparagus with oil in medium bowl to coat. Unroll pizza dough on baking sheet, forming 9- by 12-inch rectangle. Spoon tomatoes over dough, leaving 3/4-inch plain 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 around edges, about 9 minutes longer.
A lovely start to this spring supper would be mugs of green pea soup sprinkled with chives. Accompany the pizza with an arugula, radicchio and endive salad dressed with balsamic vinaigrette.
December 10, 2010