White Pizza with Potatoes and Asparagus
Roasted garlic oil stands in for tomato sauce on this vegetarian pizza, which is topped with roasted potato slices, fresh asparagus and crumbled goat cheese. The recipe was created for the Kalamazoo pizza oven, which cooks thin-crust pizzas in about 3 minutes. If using a standard oven, place a pizza stone in the oven and preheat to 450°F. Bake the pizza on the preheated stone for 12 to 15 minutes.
Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Asparagus | 6 spears (90g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pizza | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 small Yukon Gold potatoes, about 3/4 lb. total, cut into rounds
- 3/16 inch thick
- Olive oil for drizzling, plus 1/4 cup
- Kosher salt and freshly ground pepper, to taste
- 1 garlic head
- 1/2 batch food-processor pizza dough (see related recipe at
- left)
- 1/4 lb. asparagus, ends trimmed, spears thinly sliced on the
- bias
- 2 oz. goat cheese, crumbled