Goat Cheese and Asparagus Pizza

There is a very sad story behind this pizza. The whole family was sick this weekend. SUPER sick. We weren't able to cook any of the meals we had on the schedule because none of us could keep anything down. So Monday when we were finally feeling human again we made this pizza. Only problem is that by that time our asparagus had gone bad. So we just decided to make it without and it was still really good. The pesto is made from leaves from our basil plant, the crust is whole wheat pizza dough from Sunflower Market and the tomato and goat cheese are fresh from the farmer's market. We got a big beautiful heirloom tomato (at least I think it was an heirloom tomato) instead of the plum tomato since those are impossible to find around these parts. I actually don't think I will use the asparagus next time as I think the flavor might be too overpowering. 4.5 out of 5 stars.

Source: Fresh & Easy

Serves: 6

Ingredients

• ¹⁄₃ cup Pesto
• 1 pizza crust
• 2 plum tomatoes thinly sliced
• 8 asparagus spears cut into 1 inch pieces
• ³⁄₄ cup (3 ounces) goat cheese crumbled

Directions

1. 1. Preheat oven to 450'
2. 2. Spread pesto over pizza crust and top with tomato, asparagus and cheese.
3. 3. Place pizza on center rack in oven; bake at 450 degrees from 10 to 12 minutes or until asparagus is crisp-tender and cheese melts.

Amount Per Serving

Calories: 301

Fat: 14g

Cholesterol: 16mg

Sodium: 543mg

Carbohydrate: 31.2g

Fiber: 1.7g

Protein: 12.2g