White Pizza with Potatoes and Asparagus

Cook, Meat-Free Mains, Recipes, Sunday Supper

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 our Kalamazoo pizza oven, which cooks thin-crust pizzas in about 3 minutes, but if you’re 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.


White Pizza with Potatoes and Asparagus


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

1/4 lb. asparagus, ends trimmed, spears thinly sliced on the bias

2 oz. goat cheese, crumbled


Preheat an oven to 425°F.


In a bowl, stir together the potatoes and enough olive oil to coat evenly. Season with salt and pepper. Spread the potatoes out in a single layer on a baking sheet. Place the garlic head in the center of a piece of heavy-duty aluminum foil, drizzle with olive oil and enclose in the foil. Transfer the potatoes and garlic to the oven. Roast until the potatoes are tender and golden and the garlic is soft, about 20 minutes.


When the garlic is cool to the touch, squeeze the pulp from the cloves into a small bowl and whisk in the 1/4 cup olive oil until smooth. Season with salt.


Preheat a Kalamazoo pizza oven over medium-high heat.


On a lightly floured surface, roll out the dough into a 12-inch round and transfer to a floured pizza peel. Spread the roasted garlic oil over the dough, leaving a 1/2-inch border uncovered. Top with the potatoes and asparagus.


Transfer the pizza to the pizza oven. Bake until crisp and browned, about 3 minutes, rotating the pizza as needed to ensure even browning. Transfer to a cutting board and sprinkle with the cheese. Cut into slices and serve immediately. Serves 4.

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