My house is a wreck. I’m seriously considering purchasing some sort of robot to help me keep up with it. I’ll tell you right now that I’m not talking about one of those silly mini vacuum things. I want the real deal. I want Vickie.
If you don’t recall, Vickie was the superstar of a fabulous 80s sitcom. Although she was exceptionally vapid and always wore the same tired pinafore, she could really hold her own with a feather duster. She was super fast and possessed cleaning skills like no other. She whipped the suburban home of her adopted family into shape in 2 shakes.
I miss Vickie a lot. I could really use her today. I am sure there will never be a replacement for her on T.V. nor a robot quite like her to help me with my sloppy house.
It seems clear I might have to tackle Spring cleaning on my own. I believe it’s that time again, anyway. Although I’m not quite ready to let go of my flannel sheets, things are in bloom just about everywhere around here.
I’m particularly pleased because the onset of Spring sparks the availability of one of my favorite vegetables. Yes, asparagus is now available at the markets! And, the most fabulous thing about this pretty vegetable is its inclusion in the pizza depicted above. Indeed, this year, Spring not only signifies a massive house makeover, but also the end of a long search for the perfect potato pizza recipe. I am victorious. The search, which began when The European Kitchen closed its doors in Seattle and spanned several years, ends in victory.
This pizza is absolutely the best. In fact, K and I loved it so much that we ate it 2 evenings in a row. That’s pretty unusual for us. You know this has to be good. Just salty enough. Just savory enough. The flavors come together perfectly. In fact, it might be just that. Perfect. And, I really hope you’re not afraid to try potato pizza. This starch fest puts those pepperoni pies to shame. Seriously.
Drop me a line and let me know what you think. Also, feel free to let me know if you can solve my Spring cleaning issues. I do believe a robot is in order, but I am always open to your suggestions.
Asparagus, Fingerling Potato, & Goat Cheese Pizza
5 ounces fingerling potatoes
Cornmeal (for sprinkling)
Pizza Dough (1/2 recipe)
2 tablespoons extra-virgin olive oil, divided
1 garlic clove, pressed
4 green onions, thinly sliced, divided
1 1/3 cups grated whole-milk mozzarella cheese (about 6 ounces)
4 ounces soft fresh goat cheese, crumbled
8 ounces 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 tender, about 10 minutes. Drain. Cool. Cut potatoes into thin slices.
Preheat oven to 450°F. Sprinkle rimless baking sheet with cornmeal. Roll and stretch pizza dough to 16×11-inch oval. Transfer to baking sheet. Mix 1 tablespoon olive oil and garlic in small bowl. Brush garlic oil over dough. Sprinkle 3/4 of green onions over, then mozzarella, leaving 1/2-inch plain border. Top with potato slices and goat cheese. Toss asparagus and 1 tablespoon oil in medium bowl. Scatter asparagus over pizza. Sprinkle with Parmesan, then lightly with salt and generously with pepper.
Bake pizza until crust is browned and asparagus is tender, about 18 minutes. Transfer to cutting board. Sprinkle with remaining green onions. Cut into pieces.
Adapted from Bon Apetit