Pizza base
3 potatoes
2 tablespoons extra-virgin olive oil, divided
1 garlic clove, minced
4 green onions, thinly sliced, divided
1 1/3 cups whole-milk mozzarella cheese, grated (about 6 ounces)
4 ounces soft fresh goat cheese, crumbled
1 bunch asparagus, trimmed, each spear cut in half lengthwise, then crosswise into 2- to 3-inch pieces
Place potatoes in small saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are just tender, about 10 minutes. Drain, cool and then cut into thin slices. Preheat oven to 200. Mix 1 tablespoon olive oil and garlic in small bowl and brush garlic oil over pizza base. Sprinkle 3/4 of green onions over, then mozzarella. Arrange potato slices and goat cheese on top. Toss asparagus and 1 tablespoon oil in medium bowl. Scatter asparagus over pizza. Sprinkle with parmesan and season to finish. Bake until crust is slightly brown and asparagus is tender, about 18 minutes. Garnish with remaining spring onion pieces.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
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