Need a quick dinner idea? Well I do lately (poor Brandon, I’m in a dinner rut and he’s paying for it) so I started pulling out all of my cookbooks yesterday and picking out new recipes to try this week. Sometimes I forget that that is what cookbooks are actually for… This first recipe I’m going to share takes relatively no effort but produces delicious results.
Step 1: get out your yeast and make fresh pizza dough.
…. Just kidding. I’m funny sometimes…
Head to you local pizza shop (or Whole Foods) and pick up a raw pizza dough. We have a great local shop that sells them to me FOR A DOLLAR but if I’m out and about (or your pizza shop WON’T sell their dough to you- true story, some don’t) I’ll break down and buy a $2 one from Whole Foods. Luckily they are just as good.
I’ve also read on pinterest- follow my “Endless Cooking List” board here– that you can make super easy pizza dough from self rising flour and greek yogurt but I’m skeptical and haven’t given that a try yet… maybe next time. I digress.
This recipe is adapted from The Williams Sonoma Weeknight Fresh and Fast cookbook (which is gem if you’re looking for a new one!). We love homemade pizza of all kinds in my house and this combination just looked fabulous.
Shaved Asparagus and Goat Cheese Pizza
Toppings to “prepare” (but not really)
Washed and trimmed baby arugula (you don’t want giant stems or any brown parts)
Diced prosciutto- just get the sealed pack from the grocery store that has about six slices
5-6 stalks of asparagus, raw, sliced very thinly on the diagonal to get a shaved effect (you could get out a mandolin if you’re feeling up to it- but, common now, who would be feeling up to dragging out the mandolin for 5 stalks of asparagus?)
1 little log of goat cheese- it’s 6 or 8 oz. or some small little measurement like that.
Salt and pepper (and red pepper flake if you like a little heat)
Preheat your oven to 400 degrees. Roll out (or attempt to hand toss) your pizza dough into whatever shape best suits your pan. If you have a pizza stone (square or round) that works best. Lay your dough out on the pan and brush with olive oil, and sprinkle on salt, pepper, and red pepper flake. Pre-bake the crust for ten or 12 minutes- until just barely golden.
Cover the crust with the arugula, then dot entire pizza with goat cheese crumbles. Just use your hand, you will get messy. Sprinkle the prosciutto and asparagus on top finishing with a generous layer of shredded mozzarella cheese.
Bake again for about ten more minutes (but keep checking on it as it will burn quickly once it’s finished).
Slice and enjoy!
What kind of pizza does your family like?
Next up is Kale and White Bean Soup with Parmesan Crostini