ASPARAGUS, FINGERLING POTATO, AND GOAT CHEESE PIZZA

Asparagus, Fingerling Potato, and Goat Cheese Pizza image

Yield Makes 4 servings

Number Of Ingredients 10

5 ounces fingerling potatoes
Cornmeal, for sprinkling
1/2 Pizza Dough (page 47)
2 tablespoons extra-virgin olive oil
1 garlic clove, pressed
4 green onions, thinly sliced
1 1/3 cups grated whole-milk mozzarella cheese (about 6 ounces)
4 ounces soft fresh goat cheese, crumbled
8 ounces asparagus, trimmed, each spear cut in half lengthwise, then crosswise into 2- to 3-inch pieces
1/2 cup grated Parmesan cheese

Steps:

Place the potatoes in a small saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to a boil and cook until potatoes are tender, about 10 minutes. Drain. Cool. Cut potatoes into thin slices.
Preheat the oven to 450°F. Sprinkle a rimless baking sheet with cornmeal. Roll and stretch the pizza dough to a 16 by 11-inch oval. Transfer to baking sheet. Mix 1 tablespoon olive oil and the garlic in a small bowl. Brush garlic oil over the dough. Sprinkle three-fourths of the green onions over, then the mozzarella, leaving a 1/2-inch plain border. Top with the potato slices and goat cheese. Toss the asparagus and remaining 1 tablespoon oil in a medium bowl. Scatter the asparagus over the pizza. Sprinkle with Parmesan, then lightly with salt and generously with pepper.
Bake the pizza until the crust is browned and the asparagus is tender, about 18 minutes. Transfer to a cutting board. Sprinkle with remaining green onions. Cut into pieces.