Asparagus Pizza

      So, you know there has to be a back story to asparagus pizza, right? Well, I hadn't thought about dinner ahead of time and it was Monday night, so I wasn't feeling very festive. Everything we had was frozen, and I was in the mood for vegetarian anyway. My tummy being what it has lately, I knew I couldn't handle rice and beans. So I started looking around in the fridge and there was the pizza dough that Andy had brought home a few days before. It was still good! Now for some mozzarella. There was none. Crap, now what? Think, think, think. OK, there was a little goat gouda left, a smidge of cream cheese, and some shaved parmesan. Great, now for some pizza worthy veggies! Let's see, I had carrots, kale, red cabbage potatoes and onions. Bleh. What's in the freezer? Rhubarb, cauliflower, edemame, peas, and asparagus! Bingo, asparagus wins. I don't know about you all, but I need a little acidity with all that cheese, so I found me a box of crushed tomatoes. Yes, I said box. I prefer things in glass or those boxes that the Italian tomatoes come in. I'm a little worried about all the stuff about the toxins from cans leaching into my tomatoes. Anyway, I made a quick little marninara with the tomatoes, some olive oil, garlic & herbs (basil, oregano) cooked it for about two minutes then put the pizza together. First, I got the dough all round and put it onto parchment paper while heating the oven (with the pizza pan in it) to 500. Then I smushed the smidge of cream cheese over the dough. Then I poured my instant sauce over that. Next came the goat gouda which I had sliced as thinly as possible. By this time the asparagus had defrosted enough to chop in to bite sized pieces and I spread them around. I topped it with the shaved parm and into the oven she went! 25 minutes or so later, Andy and I were devouring this deliciousness! You should come join us one of these days :o)