Just Try It

Are there any lunatics out there who don't like pizza? I didn't think so.

I imagine that if I were forced to only eat pizza for the rest of my life, I'd be as happy as a clam. Sure, I'd tire of it eventually, but not if I could change it up and put a new spin on a classic. Here's a doozy for you: Asparagus, Tomato, and Goat-Cheese Pizza. You read that right, and it's to die for.

When my friend first made this recipe years ago, I initially scoffed at the idea. Little did I know how well these flavors mesh atop some Pillsbury dough. I plan on cuddling up this weekend while this gem bakes in the oven!

Asparagus, Tomato, and Goat Cheese Pizza

Ingredients
10 spears thin asparagus, trimmed, and cut into 1 1/2 inch pieces
1.5 TBSP extra-virgin olive oil
1 10 oz tube refrigerated pizza crust dough (such as Pillsbury)
1 14 1/2 oz can diced tomatoes with Italian seasonings, drained
1 5.5 oz log soft goat cheese (or more if you want)
Marjoram, chopped (optional)
Ground (cayenne) red pepper (not optional)

Directions
Preheat oven to 400°F. Toss asparagus with oil in medium bowl to coat. Unroll pizza dough on baking sheet, forming 9x12-inch rectangle. Spoon tomatoes over dough, leaving 3/4-inch plain border. Scatter oiled asparagus over tomatoes. Bake pizza 7 minutes. Remove from oven. Crumble goat cheese over pizza. Sprinkle lightly with marjoram and crushed pepper. Bake until crust is golden around edges, about 9 minutes longer.