Goat cheese, Sun dried tomatoes and Asparagus Pizza

"But at six the world retains a special lustre... At six it is possible to perceive subtleties which a year later are already out of reach.  Behind the papier-mache, the icing, the plastic, she can still see the real witch, the real magic."

First Chapter of Choclat by Joanne Harris (one of my favorite books!).  

Magic-seeing 6 year old's eyes

I have a six year old in my household, and the real magic is dancing strongly in his life.  Two nights ago, he lost a tooth, and the tooth fairy came (just in the nic of time, too... woke up at 5am with a start, and ran around the house searching for $1... the money was found, and the magic was saved, except that the tooth fairy forgot to take his tooth!)  My magic-seeing son had written the tooth fairy a letter asking why she collects teeth, and due to the frantic search for money, a reply was not written.  He stated, matter of factly, "well, she must be too small to be able to hold a pen."  OH BLESS.  (And those of you who care, the tooth fairy re-visited the next night, claimed the forgotten tooth, and did write a delightful little message, and left fairy dust on a window sill, so she redeemed herself!)


Anyway, a sort of magic would have to occur in this household to have my children readily eat anything with asparagus.  (How's that for a transition?)  But I make the food for me, because after so many years of

1. trying to force it down throats, only to resort to
2. eating plain meals, 

I've decided it is time to eat what I want to eat, and sometimes, a sandwich for dinner is ok for the kids, while I munch down on extravagant, gourmet pizza.  Right??  Emphatically yes!

So, here is an amazing asparagus pizza!

Goat cheese, sun dried tomatoes and asparagus pizza

Adapted from Branny Boils Over 

Ingredients

1 batch pizza dough

your favorite French mustard
8 ounces asparagus, woody ends snapped off
1 lemon, zested and juiced
2 tsp extra virgin olive oil
2 -3 oil packed sundried tomatoes, chopped finely
4 ounces goat cheese
salt and pepper

Instructions

• Preheat oven to 450 degrees. Place your pizza stone in the oven 1 notch higher than midway in your oven.
• Zest and juice lemon, placing zest and lemon into a large bowl. Add olive oil. Whisk to combine and season with salt and pepper.

•  Using a vegetable peeler, shave asparagus into thin slices and place in the bowl with the lemon juice. Toss to combine.
• Roll prepared pizza dough out to a 12-14″ round. (Do not do what I did, and roll it out on your kitchen table... roll it out on a pizza tray... I almost ended up with Calzone, as it all stuck to the table... duh!)
• Spread the mustard onto the dough. 

• Using tongs, lift dressed asparagus out of bowl and pile onto pizza dough, Dot entire pizza with dollops of goat cheese, sprinkle pie with sundried tomatoes. (Trust me... it is stuck to the table!)

• Bake in your very hot oven for 10 minutes or until crust is browned and cheese is bubbling

• Enjoy.  Yum