Wednesday, April 22, 2009

Grilled Potato, Asparagus, & Lemony Goat Cheese Pizza

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 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.


Carrie said...

Oh wow, how pretty with those potatoes! It looks wonderful!

Jennifer said...

What a fabulous pizza!!! I love goat cheese on pizzas like this!

Patricia @ ButterYum said...

Fantastic photo! You make the most wonderful sounding pizzas!

The Cooking Photographer said...


Dana said...

Wow, that is so lovely! The potatoes are so striking! I just made a focaccia with thinly sliced potatoes and it would have been much prettier with purple ones.

Susie said...

I happened upon your photo on gawker, and I returned just this hour with purple potatoes from whole foods and was pondering what to do, I have 5# of pizza dough proofing, so I guess that's settled. Gorgeous photos!

Ginger said...

Laura that pizza looks over the top unbelievable. If you wouldn't mind sending a slice my way (kidding!) I am not really kidding but I guess I will have to be. Of course your photo could win a major award!!

The Cooking Photographer said...

I hope it turns out well Susie.

The Cooking Photographer said...

Lol Ginger! I wonder how shipped pizza would arrive. Nooo maybe I don't want to know.

Jamie said...

Wow really gorgeous photo of this colorful food. I love unusual pizzas (well, we did eat white pizza in Italy all the time, so not so unusual) and this looks beautiful for a springtime meal! Love goat cheese with the asparagus!

Sara said...

Yum! I saw this and just had to make it! Didn't heat up the grill, but I did make a pizza based on these ingredients and it was an amazing combination! Thanks so much for a really inspiring pizza. :)

The Cooking Photographer said...

Yay Sara I'm so glad you liked it! Thank-you for letting me know, the feedback really helps.

Mary Bergfeld said...

This is a gorgeous pizza. I'm sure it tastes as good as it looks.

Mrs. L said...

What a great looking pizza. I had my first purple potatoes a few weeks ago and loved them.

lisaiscooking said...

I'm finally going through the potato ho down round up. Your pizza looks fantastic! The colors are lovely, and the lemon goat cheese sounds perfect.

Unknown said...

Laura, you've just taken all my favorite flavors and put them together in one dish! It looks amazingly delicious, and the colors are gorgeous!

The Cooking Photographer said...


Snooty Primadona said...

Outstanding recipe and the colors! Oh, the colors are divine. This is going to be served next week here at my house. Thanks for sharing!

Aubrey said...

amazing colors on this pizza pie! great idea...

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