Potato, Asparagus and Goat Cheese Pizza with Garlic Oil
  • Prep time: 20 minutes
  • Calories: 850
Sometimes you just need all the carbs - don't you think..? Perfect for Friday night pizza night - loaded with potato, melted cheese and soft, tangy goats cheese - instead of a tomato base, we've gone for a garlic oil base and added some fresh asparagus to really set it off. We think this one is a winner!
  • 1 of Pizza Base
  • 1 of Royal Blue Potatoes
  • 1 of Garlic Clove
  • 1 of Shallot
  • 80 g of Mozzarella (Grated)
  • 50 g of Soft Goat Cheese
  • 100 g of Asparagus

Cook Potato:

Preheat oven to 250°C. Prick a hole into potato and steam until softish but not extremely soft. We cooked them in a covered bowl in the microwave on HIGH with an inch of water for 5 minutes. When cooled slightly, slice potato.

Prepare Remaining Ingredients:

Peel and mince garlic. Mix with 1 Tbsp olive oil. Remove woody ends from asparagus and slice in half lengthways. Peel shallot and thinly slice.

Assemble Pizza:

Brush garlic oil over pizza base. Sprinkle with shallot (to taste) and top with mozzarella. Add potato slices and goat cheese (crumbling as you add). Finish with asparagus and drizzle with a little olive oil and pinch of salt and pepper.

You Plate It:

Place pizza in the oven on pizza stone or a baking tray and cook for 10-12 minutes - until the base is browned and crisp, and cheese is melted and golden. Enjoy!