I got an email today from a former student.
You may remember Abby.
Abby had a Good Cook birthday party where she, and seven of her BFF's (her words, not mine) made vegetable dip, personal pizzas, cupcakes and taco (waffle) sundays.
Abby's email was in regards to the recent post I did of Lilyanna, another little girl who recently, with her mom, took one of my cooking lessons.
Abby wanted to know why there was a picture of "some little girl who isn't me on The Good Cook's Blog? I was the one who had the party"..
Ahh.. a Diva is born.
Abby's mom sent me this recipe to try out. Since I have asparagus and recently made goat cheese (chevre) and pesto I'm going to make it tonight.
Let's all enjoy Abby's mom's recipe and beware of 7-year old diva's sporting chef hats.
Goat Cheese and Asparagus Pizza
(For a crispier pizza coat the crust with cooking spray before adding the toppings)
1/3 cup prepared pesto
1 Boboli pizza crust (Abby's mom used a Boboli whole wheat crust and said it was good)
2-3 plum tomatoes
8 asparagus spears, cut into 1-inch pieces
3/4 cup (3 ounces) crumbled goat cheese
Preheat oven to 450. Spread pesto over the pizza crust, and top with tomatoes, asparagus and cheese. (I put my crust on a baking pan but the recipe said to place it directly on oven rack). Bake at 450 for 10-12 minutes or until asparagus is crisp tender and cheese melts.
A Cook's Note: I think this would be great on the grill. Simply rub one side of the crust with olive oil and grill lightly (2-3 minutes). Turn over and place your toppings on this side. Then, transfer to grill and grill until toppings are hot and melted.
If you are using a gas grill. Light the outside burners to medium high. Light the middle burners to low. Place the pizza on the middle burners and close the lid. This should bake and grill the pizza nicely - but watch closely!!