asparagus, fingerling potato and goat cheese pizza

Pizza. What can I say? It’s one of my favorites. And it’s all the better when you make it home. As I wrote about a few days ago, I’m working my way through a big bag of fingerling potatoes. As a result, I’ve been pouring over recipes that include these delightful mini spuds. While surfing the Epicurious iPad app I came across a recipe for Asparagus, Fingerling Potato and Goat Cheese Pizza from the May 2009 issue of Bon Appetit magazine. There was no resisting the charm of this pizza. I’m lazy and refuse to make my own pizza dough. I hear it’s easy enough, but it takes time and I’m a pretty impatient fella. I used the frozen pizza dough that you can find in your grocer’s frozen section and thawed it the night before in the fridge. Now for the toppings. There was a lot of cheese, not just the goat cheese from the title. There was also fresh mozzarella just above the garlic-oiled crust. And to finish off the top layers of potatoes and asparagus, a generous sprinkling of parmesan. If you’re looking for a rustic and filling pizza, this is your guy.

roasted tomatoes

My first attempt at growing tomatoes has been an unqualified success. The plant has supplied us with mini romas for most of the summer. Finally today, I put the remaining bounty to the roasting test. Bathed with olive oil, salt and freshly ground pepper and roasted at 400 degrees for 25 minutes. Towards the end of the roasting they were popping open and releasing some of their juices.  Juices, that when mixed with the olive oil, created a flavored oil that is just incredible.  I’m going to whisk the leftover oil into a vinaigrette for dressing salads. The roasted tomatoes, on the other hand, are going to be roughly chopped and added as a topping on homemade pizza tonight.  Last month, Everyday Food magazine featured pizza two ways. One, the roasted tomato with ricotta. The other, a thinly sliced potato with rosemary pizza. I’m sure there will be plenty for leftovers the rest of the week.