A lovely start to this spring supper would be mugs of green pea soup sprinkled with chives. Accompany the pizza with an arugula, radicchio and endive salad dressed with balsamic vinaigrette. Offer gelato for dessert.
Recipe information
Yield
Makes 2 servings; can be doubled
Ingredients
6 asparagus spears, trimmed, halved lengthwise, cut into 1 1/2-inch pieces
3 tablespoons extra-virgin olive oil
1 10-ounce tube refrigerated pizza crust dough
1 14 1/2-ounce can diced tomatoes with Italian seasonings, drained
1 5.5-ounce log soft fresh goat cheese (such as Montrachet)
3 tablespoons chopped fresh marjoram
1/4 teaspoon dried crushed red pepper
Preparation
Preheat oven to 400°F. Toss asparagus with oil in medium bowl to coat. Unroll pizza dough on baking sheet, forming 9x12-inch rectangle. Spoon tomatoes over dough, leaving 3/4-inch plain border. Scatter asparagus with oil over tomatoes. Bake pizza 7 minutes. Remove from oven. Crumble goat cheese over pizza. Sprinkle with marjoram and crushed pepper. Bake until crust is golden around edges, about 9 minutes longer.
