Monday, May 3, 2010

Spinach and Asparagus Goat Cheese Pizza

This is an important dish. Why? Because it used the first pickings from my garden! This year the first crop picked? Spinach!

So this was a throw together type meal. Let me explain. I've been toying with an idea of putting some of these things together to form a pizza but had not broken down in my head exactly how I was going to do it. Whether I wanted a white sauce or tomato sauce etc. What's a girl to do? Just jump in and try it and make changes later.

This came out VERY Good. The one drawback? Not so great warmed up for lunch the next day. Definately something to serve fresh and hot.

I took pictures, but still having technical difficulties with the camera to computer issue.

Spinach, Asparagus and Goat Cheese Pizza
1 lb fresh asparagus, remove tough stemmy ends and chop the rest into 1 inch pieces
Handful of fresh spinach leaves
1 vidalia onion (medium)sliced
1/2 stick butter
1/2 pound ground turkey browned in olive oil and drained (optional)
1 Roll out pizza dough
2 ounces of Goat Cheese
1 cup mozzerella
1 cup tomato sauce (or leftover homemade soup like I used)
salt and pepper to taste

Roll out pizza dough onto greased cookie sheet or pizza stone. Bake at 425 for 10 minutes. (You don't want it all the way done).

Melt butter on stove, add onions and asparagus. Cover and saute for about 3 minutes. Add spinach leaves. Saute for another 2 minutes until leaves are wilted.

Spread tomato sauce/soup over crust. Sprinkle with cooked ground turkey. Spread aspragus, onions and spinach over pizza. Crumble goat cheese on top. Salt and pepper if needed. Spread mozzerella over entire pizza and then use the butter drippings over the cheese (this forms a golden crust). Bake at 425 for 10 minutes or until crust is browned and cheese is melted and golden).

Serve hot and fresh!

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