As a photographer I always eat with my eyes first. I’m captivated by texture, color, shape, movement, composition, and light. So, when I found a picture in the May 2009 volume of Bon Appétit of a white pizza with asparagus and fingerling potatoes, I wanted to make it right away. Alas, things didn’t turn out as well as pictured. I was a bit disappointed in the recipe as it lacked what many white pizzas do, acidity. I still like their concept, but have created a more balanced pizza from this gorgeous idea.
Coarse cornmeal for pizza pan
1 12 inch stretched pizza dough on a pan (See note below)
1 ½ tablespoons extra virgin olive oil
1 clove garlic, minced
6 ounces fingerling potatoes
1/2 cup chopped scallions
1 cup grated whole milk mozzarella
3 to 4 ounces lemon goat cheese, crumbled
8 ounces asparagus, rough ends snapped off
Drizzle of olive oil for asparagus
3/4 cup Parmesan Reggiano
Garlic powder, onion powder, red pepper flakes (optional), salt & fresh cracked pepper
Juice of half a small lemon
1. Heat up the grill to hot and close the lid.
2. Scrub the potatoes and place them in a sauce pan. Add water until covered by about an inch. Heavily salt the water and cook on medium high until easily pierced with a fork. Remove from the water and set aside.
3. Place the asparagus on a plate and drizzle with olive oil and sprinkle on salt, pepper, garlic powder, and onion powder. Cook on the grill until light char marks form. Remove and set aside.
4. Brush a 12 inch pizza pan lightly with olive oil and sprinkle with cornmeal. Stretch and roll the dough and place on the pan. Brush with 1 1/2 Tablespoons olive oil, and sprinkle with minced garlic, garlic powder, onion powder, and red pepper flakes.
5. Cut the asparagus into three parts and slice the potatoes.
6. Layer on half the scallions, the mozzarella, potatoes, lemon goat cheese, asparagus, the rest of the scallions, Parmesan Reggiano, and a good pinch of salt & fresh cracked pepper.
7. Set the pizza on the grill and close the lid. Turn grill to medium high and cook for 5 to 8 minutes or until cooked through. Turn to medium for a thicker crust pizza and cook longer. Remove onto a cookie sheet with tongs.
8. Drizzle with lemon juice and cut into wedges.
Note: See http://www.thecookingphotographer.com/2009/04/lets-talk-dough-pizza-dough.html for information on pizza dough and grilling techniques.
Recipe by Laura Flowers
This is my entry for May's Potato Ho Down. It's being hosted this month by Cathy from Noble Pig. http://potatohodown.blogspot.com/