Spring Pizza

Todd and I are addicted to "Spring Pizza". Todd found this recipe but we made a couple of slight adjustments to make it easier and more delicious.

We love Trader Joes' do-it-yourself pizza ingredients, but our crust pretty much always ends up soggy. (We have since been informed by literally all of our friends that it's because we don't have a pizza stone. I always forget I need to get one of those until the night I want to make pizza).

Anyway, Todd used a whole wheat Boboli crust when he made Spring Pizza the first time, but I've since discovered Meijer sells TWO of their own brand of whole wheat crusts for the same price as one Boboli. Sorry Boboli. When I get that stone, we'll go back to using TJ's whole wheat pizza dough. (Actually, that's probably a lie. I will forget to buy a pizza stone again, and let's be serious, we have an infant now, so saving half an hour by using the pre-made crust is totally worth it!)

Our tweaked version of Shine Food's Spring Pizza:
3 Tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 bunch asparagus (about 1 pound)
1 bunch snipped chives
1 whole wheat pizza crust
1 4oz log of goat cheese (We use half of a 10oz log from Costco. I'm a super frugal shopper and love that I can get 20oz of goat cheese for under $5 at Costco. A 4oz log at Jewel is $3!!!)

1. Position rack in lower third of oven, place a large pizza pan (or stone if you know what you're doing when it comes to pizza) on the rack and preheat oven to 450°F for at least 15 minutes.
2. Meanwhile, combine 2 tablespoons oil and garlic in a small bowl; set aside. Trim asparagus spears to about 6 inches long; slice any thicker stalks in half lengthwise.
3. Carefully remove the pizza stone or pan from the oven and set on a heatproof surface, such as your stovetop. Place the crust on the stone or pan and brush with the reserved garlic-oil mixture. Arrange the asparagus in a circular pattern on the dough with the tips facing out (or if your crust is square like mine, just get them on there so every piece has some). Top with chives and brush with remaining oil.
4. Crumble cheese on top.
5. Carefully return the stone or pan to the oven and bake the pizza on the lower rack until crispy and golden and the cheese and asparagus are slightly browned, about 15 minutes.
6. Enjoy. Try not to eat the whole thing like we did.