Asparagus & Potato Pizza

By Joelene

If you haven’t put potatoes on pizza before, be prepared: The combo will ignite your taste buds. The trick is to slice them very, very thin. To add even more dazzle, try drizzling a bit of pesto on the finished pie.

Ingredients

• Cornmeal, for the baking sheet
• 1 pound(s) pizza dough, thawed if frozen
• 2 medium Yukon gold or other waxy potatoes (about 8 oz), thinly sliced
• 12 ounce(s) asparagus, trimmed and thinly sliced on the diagonal
• 1/2 red onion, thinly sliced
• 2 tablespoon(s) olive oil
• Kosher salt and pepper
• 2 ounce(s) thinly sliced provolone cheese (about 6 slices), halved

Preparation

Step 1

Heat oven to 425°F. Dust a baking sheet with cornmeal. Shape the dough into a 16-in.-long oval or rectangle and place on the prepared baking sheet.
In a large bowl, toss the potatoes, asparagus, onion, oil, 1/2 tsp salt and 1/4 tsp pepper. Scatter the vegetables and cheese over the dough and bake until the potatoes are tender and the crust is golden brown and crisp, 20 to 25 minutes.