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.
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 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)
- Make the crust with enough time to let it rise, if necessary.
- Saute the vegetables (click link above to see how I did mine).
- Roll out pizza dough and top with sauce and/or olive oil, vegetables, provolone slices, and goat cheese.
- Bake for 20 minutes at 400 degrees.
- Keep the leftovers! They are as good, if not better, than the original pizza!
Friday + pizza = happy girl. That’s a recipe for success.