Being Green

Sometimes, I feel a little overwhelmed by the bounty provided by our CSA boxes. There. I said it. I know that I can always put together yet another salad and that I'm really good at doing just that. However, sometimes I want something that feels a little more like I'm cooking, if you know what I mean. Something that needs to spend a little time in the oven thinking about what it did. That's when I turn to pizza:

If you think a pizza brimming with green things is your definition of hell, you need to reconsider that opinion. Piled high with asparagus, green onions, and green garlic, this pizza has tons of flavor. It's resting on a seasoned olive oil crust and dotted with smoked gouda and creamy goat cheese. What's not to like? You can opt for different greens and different seasonings and even different cheeses, but I'm going on the record to say it's very good as described below.

Now, what to have with this beauty? Well, I like pairing it with glasses of chilled white wine and sliced plums and peaches. You could also opt for slices of ripe melon and prosciutto. However you choose to serve, take a moment to give a nod to the beautiful produce that makes this fun pizza pie possible.

Asparagus and Chèvre Pizza

  • Dough for 1 crust
  • 1/4 c. extra virgin olive oil
  • 1-2 T. Fox Point Seasoning or another green-centric seasoning blend of your choice
  • 1 lb. fresh asparagus, cut into bite-sized pieces and steamed
  • 1/3 c. sliced green onions
  • 1/4 c. sliced green garlic
  • 2 oz. crumbled goat cheese
  • 2 oz. grated smoked gouda

Preheat the oven to 400° F.

Press the dough evenly into a shallow baking sheet. It can be round or rectangular. Mix the olive oil and the Fox Point Seasoning (or other chosen seasoning) and brush it liberally over the prepared crust.

Layer the remaining ingredients evenly over the crust. Bake in the preheated oven for 18-20 minutes or until the crust is golden and the cheese are soft and bubbly. Cool slightly before slicing and serving.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes