This pizza is actually really easy and takes advantage of the delicious and plentiful asparagus that is in season right now. It is just a play on traditional pesto, using the asparagus. I found that by grilling the asparagus first, the pesto took on a nuttier flavor that was fantastic with the goat cheese.You could also make this pizza with Gruyere cheese or fresh mozzarella, and you could add prosciutto or spicy sausage for a more filling pizza. Paired with a spicy arugula salad, you have a fast week night dinner that is healthy, delicious and beautiful!

Pizza dough, (regular or whole wheat)
Olive oil for drizzling and kosher salt

Asparagus Pesto
Asparagus Tips
4 oz goat cheese
truffle oil (optional)

Preheat the oven to 450 degrees.
Roll out the pizza dough, using flour if you need it. Place the dough on a sheet pan, and bake it in the oven for about 6 minutes, or until it is just turning golden. Drizzle or brush olive oil over the crust. Lightly sprinkle the crust with kosher salt, and bake for another 3-4 minutes, or until the crust is golden brown. Take the crust out, and spread the pesto evenly all over the crust. Evenly crumble chunks of goat cheese on top of the pesto, and then put the asparagus tips on the pizza.

Bake the pizza for about 2 minutes, or until the cheese is just melting. If you want, lightly drizzle truffle oil over the pizza before slicing. Serve immediately.

Asparagus Pesto
1 bunch asparagus
½ cup lightly toasted pine nuts
3 cloves of garlic, peeled
1/3 cup of olive oil
1 lemon, juiced
½ cup of Parmesan cheese
Kosher salt and black pepper to taste

Lightly drizzle the asparagus with olive oil and sprinkle with kosher salt. Grill the asparagus on a grill, or indoor grill pan until they have grill marks and are just tender, but still firm. Let the asparagus cool, and then chop the spears into quarters, reserving the tips.

In the bowl of a food processor, add the cloves of garlic, and give them a quick pulse to chop them up. Add the asparagus stalk pieces, and pulse them a few times. Add the pine nuts, and pulse while adding the olive oil in a thin stream. Add the lemon juice, which should give it a nice zip, and make the pesto a bright green color. When the pesto is a nice consistency, scrape the pesto into a bowl. With a spoon, gently stir in the cheese. When the cheese is completely mixed in, taste the pesto to see if it needs salt, and add some cracks of fresh black pepper.