White Pizza With Potatoes And Asparagus
This savory potato and asparagus pizza is a delightful twist on the traditional pizza recipe. Delicate Yukon Gold potatoes are roasted to a golden perfection alongside tender asparagus, resulting in a flavorful and vibrant topping. Drizzled with fragrant roasted garlic oil and finished with creamy goat cheese, this pizza is a delicious and satisfying meal that is sure to please your taste buds.
— Constant Cookbook
Ingredients
- 3 small Yukon Gold potatoes, about 3/4 lb. total, cut into rounds
- 3/16 inch thick
- Olive oil for drizzling, plus 1/4 cup
- Kosher salt and freshly ground pepper, to taste
- 1 garlic head
- 1/2 batch food-processor pizza dough (see related recipe at
- left)
- 1/4 lb. asparagus, ends trimmed, spears thinly sliced on the
- bias
- 2 oz. goat cheese, crumbled
Instructions
- Preheat an oven to 425°F.
- In a bowl, stir together the potatoes and enough olive oil to coat evenly. Season with salt and pepper. Spread the potatoes out in a single layer on a baking sheet. Place the garlic head in the center of a piece of heavy-duty aluminum foil, drizzle with olive oil and enclose in the foil. Transfer the potatoes and garlic to the oven. Roast until the potatoes are tender and golden and the garlic is soft, about 20 minutes.
- When the garlic is cool to the touch, squeeze the pulp from the cloves into a small bowl and whisk in the 1/4 cup olive oil until smooth. Season with salt.
- Preheat a Kalamazoo pizza oven over medium-high heat. 
- On a lightly floured surface, roll out the dough into a 12-inch round and transfer to a floured pizza peel. Spread the roasted garlic oil over the dough, leaving a 1/2-inch border uncovered. Top with the potatoes and asparagus.
- Transfer the pizza to the pizza oven. Bake until crisp and browned, about 3 minutes, rotating the pizza as needed to ensure even browning. Transfer to a cutting board and sprinkle with the cheese. Cut into slices and serve immediately. Serves 4.
- Williams-Sonoma Kitchen
Yield
Serves 4.
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