There are many classic ways to cook tender asparagus spears, spring’s fleeting gourmet delicacy. If you want a quick, easy dinner, serve this pizza where asparagus stars! A nice change from red sauce, there’s no need to wait for summer tomatoes for your homemade pizza night.
Asparagus Pizza with Creamy Goat Chevre and Olive Bruschetta Recipe
1 Alvarado Street ‘California Style’ Pizza Bread with sprouted grains (1lb/680g), at room temperature
1 cup (250 mL) 4% fat, small curd, organic cottage cheese
3 heaping tbsp (40 mL) Trader Joe’s Olive Bruschetta with dried tomatoes
1 lb (500 g) organic Asparagus
1/2 medium organic Onion, sliced into thin rings
Firm, mild melting cheese, thinly sliced
1.5 – 2oz creamy Goat Cheese Chevre
1/3 cup (75 mL) grated Parmigiano-Reggiano and Swiss cheeses.
~ Use a pre-made pizza crust or make your own.
~ In pot of boiling water, blanch asparagus until tender-crisp, about 2-1/2 minutes; pour off the hot water, chill in a sink full of cold water. Drain well. Chop into 2-inch(5 cm) lengths, saving the tips for garnish.
~ In bowl, stir together cottage cheese and olive bruschetta.
~ Spread cottage cheese mixture evenly over pizza crust.
~ Top with onion rings, asparagus, melting cheese slices, dollops of goat cheese, grated Parmesan-Swiss cheese mixture.
~ Finish off with a generous sprinkling of cracked black pepper & fresh herbs, if you wish.
~ Bake on lower rack of 425F (220C) oven until bottom of crust is golden, 15 minutes.