Tag Archives: asparagus

Asparagus & Goat Cheese Pizza

YUM!

Seriously, this pizza is amazing. I found the recipe in my Williams-Sonoma Weeknight Fresh and Fast cookbook. It’s absolutely delicious and super easy to make. I added some mushrooms to it because 1) I love them and 2) I had some sitting in my fridge!

It’s perfect for lunch, dinner or slice it into smaller pieces for a great appetizer.

For the pizza dough, feel free to use either store bought whole wheat or regular pizza dough, or make your own batch and freeze for when you need it. And to make the clean up easier, I’ve started by putting my dough on the parchment paper that I’ve cut to put on my baking sheet and laying a sheet of plastic wrap on top. Then, roll away! That way, I don’t have to get the kitchen covered in flour. Then, I just transfer the parchment paper with the rolled out dough onto the baking sheet. If you prefer the flouring method, by all means go for it!

I took some help from the store by buying pre-chopped pancetta from Trader Joe’s – if you can’t find pancetta, bacon would work well here too. I also bought sliced portobello mushrooms to save on time.

When picking out asparagus spears, the thinner the better (they’re more tender). You want them to be nice and bright, stay away from brown, wet-looking spears!

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Asparagus & Goat Cheese Pizza
(Serves 2-4)

1 ball of whole wheat or regular pizza dough
10 spears of asparagus, 1″ of the end trimmed off
1/2 c. diced pancetta or bacon
4 scallions, trimmed and sliced (greens & whites!)
8 oz. creminis, sliced
1/2 c. shredded Italian cheeses (a blend or use mozzarella)
4 oz. goat cheese, crumbled

Preheat your oven to 450 degrees. Cut a piece of parchment to shape your baking sheet. Place your room temperature dough on the parchment sheet.

In a small frying pan, cook the bacon or pancetta until brown over medium-high heat, about 5-8 minutes. Meanwhile, slice your scallions and asparagus. Cut the scallions to about 1/4″ thick. Cut the asparagus into 2″ pieces, cutting on the bias (diagonal).

To roll out the dough, place a piece of plastic wrap similar in size to the parchment paper on top of the dough. Roll out to about 1/4″ thick. Changing directions as you roll each time to really spread it out! Once you’re done, place your dough with the parchment paper onto your baking sheet (the parchment paper keeps it from sticking).

Drizzle about 2 tablespoons of pancetta grease onto your pizza dough, discard the rest, and sprinkle the pancetta or bacon pieces on top. Leave a one inch border. Then, sprinkle the scallions evenly. Next, the mozzarella cheese and goat cheese, then the asparagus and mushrooms.

Pop in the oven for about 15-20 minutes or until the crust is nicely browned to your liking. Let sit for 5 minutes.

Slice into desired servings and enjoy!

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Delicious Spring Salad

First off, I apologize for the lack of posts over the last week. Working 6/7 days is not conducive to blogging. Apparently it’s not conducive to my immune system either! So while I’m curled up in a blanket on the couch, I wanted to share a great recipe with you to kick off the start of spring.

It’s my barley salad with roasted beets and vegetables.

This salad is delicious hot or cold. I had it warm when it was finished because I couldn’t wait for it to cool off. Then I had it cold out of the fridge when it was leftovers!

The color of the finished product is fantastic. The beets turn the barley a deep pink – beautiful!

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I topped this salad with a bit of goat cheese, because I absolutely love the stuff. You can omit it, or maybe use gorgonzola if you prefer.

Always remember to get some help from the grocery store when you can. In this recipe, I used the prewashed, pretrimmed green beans in the produce section.

Barley Salad with Roasted Vegetables
(Serves 6-10 … depending if it’s a side or not)

1 c. barley, cooked according to package directions
1/2 bunch asparagus, about 8 stalks, trimmed and cut into 1″ pieces
8 oz. cremini mushrooms, cut into 1/2″-1″ chucks
1 c. fresh green beans, trimmed and cut into 1″ pieces
1 medium sweet onion, cut into 1/2-1″ chunks
3 medium-sized beets
1/4 c. balsamic vinegar
1/4 c. olive oil
4 oz. goat cheese (or the cheese of your choice), optional
Salt and pepper to taste
Olive oil

First, cook your barley according to package directions. It takes awhile to cook!

Meanwhile, roast the beets – I have instructions from this post. I also have instructions how to peel there as well. Cut into 1/2-1″ chunks.

While the beets are roasting and the barley is cooking, chop up your veggies. Line a baking sheet with foil. Put your veggies on the sheet, overlapping as little as possible. Drizzle with olive oil. Sprinkle with S&P. Bake until the veggies become tender and start to brown. About 25-30 minutes.

In a large bowl, put your cooked barley, beet chunks, 1/4 cup olive oil, 1/4 cup balsamic vinegar and sprinkle with salt and pepper to taste. Stir well. The beets turn the barley a pretty pink! See?

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Add the rest of your vegetables Stir to combine. Top with goat cheese before serving.

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