Monday, March 31, 2014

Asparagus and Potato Pizza

I've made this pizza many times and each time it's to high praise, not that I'm bragging or anything. What I love about pizza in general is that just about anything goes. This recipe calls for potatoes.......if that didn't scare you away, good! Bookmark this post, it's a keeper.

I have to credit the origins of my creation, head over to the Kraft website.

2 to 3 red potatoes (aka New potatoes)
Pizza dough (you can make your own or buy premade dough) - I used Pillsbury Pizza crust
1 clove  garlic, minced
3 Tbsp.  olive oil
3/4 cup shredded mozzarella
1/4l to 1/2 lb.  fresh asparagus spears, trimmed, cut lengthwise in half (optional), then crosswise into 3-inch lengths
2Tbsp.  Shredded Parmesan Cheese
3oz.  Cream Cheese (1/3 less fat)

1. Heat oven to 400ºF or according to your pizza dough recipe's directions. 
2. Cook potatoes in boiling water 15 min. or just until tender. (Do not overcook.) Drain potatoes; rinse with cold water to cool completely. Drain potatoes again; cut into thin slices 
3. Roll Pizza Dough into desired shape. Press onto baking sheet or pizza pan. Stretching dough as necessary to fit. Let stand 10 min. 
4. Pre-bake Pizza Dough for 4 minutes
Meanwhile, mix garlic and oil. 
5. Spread pizza crust with half the garlic oil; top with mozzarella. Toss asparagus with remaining garlic oil; spread over pizza. Top with potatoes, Parmesan and cream cheese, broken into pieces. 
6. Bake 10 min. or until crust is golden brown. Sprinkle with remaining onions

Pillsbury Pizza Crust - I used my Silpat (you could use a greased baking sheet, pizza pan or pizza stone)

Clearly, shape doesn't matter. Prebake or according to your pizza dough directions.

Base layer - Olive oil and garlic

Enjoying our pizza by the fire! A perfect appetizer or main entree with a salad.


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