Wednesday, August 15, 2012

whole wheat pizza with asparagus, tomatoes & purple onion

That is a very long name for a pizza - what a mouthful, literally! A pizza is a great way to use up fresh veggies (with out a lot of planning). Simple, fresh, hot pizza - what more could you want on a Tuesday night? Well, other than a beer.
Whole wheat pizza dough (1 ball - store bought or make your own)
1 cup small tomatoes (I used yellow grape and black cherry tomatoes), sliced 
1 cup sliced asparagus (cooked and cooled)
1/2 purple onion, sliced thinly
4 oz goat cheese, softened
1/2 cup fresh herbs, well-chopped (basil and chives from our pot-garden)
1/2 cup shredded mozzarella
S&P to taste
2 tablespoons honey
2 tablespoons Blaze (or other balsamic reduction)
flour for rolling out dough
corn meal for dusting pizza stone
Preheat oven to 425 degrees, place pizza stone in oven and heat for about 15 minutes. Remove stone and sprinkle with corn meal. After you have rolled out the dough to the size and thickness you like, carefully lay on hot pizza stone. Toss tomatoes, onion, asparagus and herbs together until everything is evening coated and mixed. On pizza crust, spread softened goat cheese, assemble vegetable mix and top with shredded mozzarella. Brush the exposed crust with EVOO (this helps the crust stay "crusty"). Bake for 15 minutes or until cheese bubbles and crust is golden.
Remove pizza from oven and drizzle with honey and Blaze, slice and serve.
The honey and Blaze really add some great sweet and tangy elements - so good.

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