I am seriously happy that it is Friday. SERIOUSLY. This feels like it was the longest week ever, but I will elaborate tomorrow.

Today, in preparation for the weekend, I am sharing a pizza recipe with you! And it is not just any pizza recipe, but an extra fancy variety that will knock your socks off (along with everyone elses).

I used my favorite gluten free pizza crust recipe and slathered it in black olive tapenade. Now my very favorite tapenade recipe is the one in my book, but I totally understand if you want to take a short cut and grab a jar at the store.

Then I added big creamy chunks of goat cheese which is pretty much the perfect compliment to the tapenade. And then I could not resist adding some of the gorgeous white asparagus that are still in season, although fresh, bright green asparagus would be just as delicious and quite a beautiful color contrast. At the end I sprinkled a little fresh thyme on top and the final touch was a drizzle of truffle oil. That really took it over the top- but if you don’t have any, who cares- it will be great without it. Ok. Pretty easy, right!? Enjoy!

Bake the pizza crust according to recipe or manufacturers direction
until the pizza is golden brown and a little crispy.

While the crust is baking, make the asparagus. In a small pan heat the 1 tablespoon of olive oil over medium heat. Add the asparagus to the pan and sprinkle with kosher salt. Lightly sauté in the oil until it is tender, about 4-5 minutes. Set aside.

When the crust is finished, remove it from the oven. Brush 2 tablespoons of the olive oil over the crust. Spread the tapenade over the surface of the crust.

Add the goat cheese and the asparagus spears to the pizza.

Cook another 5 minutes until the goat cheese is golden and melty.
Sprinkle the pizza with the fresh thyme, drizzle the pizza with truffle oil if desired. Slice and Serve.