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.
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
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.
Makes 2 servings; can be doubled.
Main Course Recipes