Asparagus, Pea, & Goat Cheese Pizza

Asparagus, Pea, & Goat Cheese Pizza

I like to take nice pictures of vegetables. Then, I like to saute them in butter, put them on top of white, doughy crust and blanket them with warm, melted cheese. And now you really know why I posted that Asparagus and Pea Saute yesterday.
This is only half true. But I did have cheese on the mind. Goat cheese, specifically.

I’m just not ready to give it up yet. I think I’m actually becoming more obsessed with that white crumbly goodness instead of getting sick of it. The more I eat of it, the more I want it. My latest impulse creation? Spoonfuls of goat cheese with drizzles of honey as a “I’m-starving-and-I-need-to-eat-NOW” appetizer.

I’m in deep.

Asparagus, Pea, & Goat Cheese Pizza

So here it comes again: goat cheese to the rescue! Although this pizza does not need any rescuing of any kind. Except maybe to add bacon. Note to self: do not eat all the bacon before Friday.

Asparagus, Pea, & Goat Cheese Pizza
  • asparagus and pea saute
  • pizza sauce (although you could omit this and just use oil)
  • provolone cheese, thinly sliced
  • goat cheese, crumbled
  • your favorite pizza crust (I used this one)
  1. Make the crust with enough time to let it rise, if necessary.
  2. Saute the vegetables (click link above to see how I did mine).
  3. Roll out pizza dough and top with sauce and/or olive oil, vegetables, provolone slices, and goat cheese.
  4. Bake for 20 minutes at 400 degrees.
  5. Keep the leftovers! They are as good, if not better, than the original pizza!

Asparagus, Pea, & Goat Cheese Pizza

Friday + pizza = happy girl. That’s a recipe for success.

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  1. Abby Anfinson says:

    I was searching for Pizza recipes to pin and I found this recipe. That first image literally makes me laugh out loud. Your food photography is amazing now.

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