Ingredients
- 1/2 pound fresh asparagus
- 8 ounce coach farm goat cheese
- 1/2 cup extra-virgin olive oil
Preparation
Baking Directions:
Preheat the oven to 500 degrees F.
Wash the asparagus and place on a lightly oiled baking sheet.
Preheat the griddle to 300 degrees F.
Mark (cook on each side for 30 seconds) each of the 4 pizza rounds.
Remove from the heat and set aside.
Place the baking sheet with the asparagus in the hot oven and cook until the asparagus is charred, about 9 minutes.
Remove from the oven.
When the asparagus is cool enough to touch, cut each stalk into 3 evenly sized pieces.
In a small bowl, combine the goat cheese and olive oil and mix until well combined.
Divide the goat cheese and olive oil combo between the 4 pizzas, making sure to leave a 3/4-inch rim around the pizza for the crust.
Smooth the goat cheese so that the topping is only about 1/8 to 1/4-inch thick.
Scatter the asparagus pieces on the 4 pizzas and place the pizzas back on the griddle.
Cook until the dough is done, but not brown, about 3-1/2 minutes.
Serve immediately.
