Potato Inspirations Potato & Asparagus Pizza PDF Print E-mail
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Prep: 15 min. •  Cook: 15 min. •  Serves: 4


  • 5 "2 bite" Potato Inspirations potatoes
  • 1 tsp. salt
  • 1 whole wheat pizza crust
  • 2 tbsp. extra-virgin olive oil, divided
  • 1 garlic clove, pressed
  • 4 green onions, thinly sliced, divided or ⅓ c. red onions
  • 1 ½ c. grated part skim-milk mozzarella cheese
  • 4 oz. goat cheese, crumbled (or 40 oz. cream cheese, thinly sliced)
  • 8 oz. (½ lb.) asparagus, trimmed and cut into 1- 2 inch pieces
  • ¼ tsp. fresh ground pepper
  • ½ c. Parmesan cheese, shredded



Preheat oven to 450-degrees. Place potatoes and salt in small saucepan. Bring to boil, cooking until potatoes are tender, being careful not to overcook. Drain. Cool. Cut potatoes into thin slices.

While potatoes are cooking, prep asparagus and green onions and set aside.

Mix 1 tbsp. olive oil and garlic in small bowl. Brush garlic oil over dough/crust. Sprinkle ¾ of green onions over crust, then add mozzarella, leaving ½-inch plain border. Top with potato slices and goat cheese. Toss asparagus, fresh ground pepper and remaining 1 tbsp. of olive oil in medium bowl. Scatter asparagus over pizza. Sprinkle with Parmesan.

Bake pizza until crust is browned and asparagus is tender, about 15-18 minutes. Sprinkle with remaining green onions. Cut into pieces and serve.