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Author Notes: I use 1/2 of Jim Lahey's no-knead dough as the base. It has to be prepped a day ahead so sometimes I do the vegetables ahead of time, too. It makes for quick assembly when you're ready to bake. —LookAtTheThyme
Your preferred pizza dough
ounces Cannellini beans
Garlic clove, smashed
tablespoons Olive oil, divided
Salt, to taste
pound Asparagus, cut into 1 inch pieces
Cremini mushrooms, sliced
ounces jar of Marinated artichokes
ounces Goat cheese, crumbled
Thyme, to garnish
Red pepper flakes (optional)
- Heat oven to 450 degrees.
- Prepare the sauce. drain cannellini beans and pour into a blender. Add garlic, 1 tbsp olive oil, and 1 tbsp water. Blend adding water one tbsp at a time until smooth. It should be slightly thinner than dip. Add salt to taste. Set aside.
- Heat the remaining oil in a pan and add the asparagus. Saute for a few minutes. Try not to cook all the way through. Move asparagus to a bowl. Now add the mushrooms to the pan. Let cook for a few minutes, and then add the marinated artichokes (not the liquid). Heat through and break up the artichokes with a wooden spoon. Remove from heat and combine with the asparagus.
- Dust a cookie sheet with corn meal. Stretch your pizza dough to fit, and parbake for 5 minutes.
- Remove dough from the oven and assemble the pizza. Spread the sauce. (You may have some sauce left over. It's great with lemon and pita chips.) Then, layer the vegetables and crumbled goat cheese. Top with a sprinkling of thyme and red pepper flakes to taste.
- Bake another 5-10 minutes. The cheese will not brown so keep and eye on the bottom of the dough for done-ness