Most of this week’s dinners were more than edible. From the pasta and sausage dinner that resulted from freezer diving after college touring early in the week, to the Scallops, Slaw and Tots dinner we enjoyed mid-week, there weren’t many complaints, if any! But by far my favorite meal was the Asparagus, Goat Cheese and Pancetta Pizza I prepared on Wednesday night.
I can’t quite tell you whether this was owing to the crispy pancetta bits that were so delicious, the choice of the cheese (I’ve always loved goat cheese since I discovered it in college) or the fact that it was a thin crust pizza which always sucks me in, but I would eat this meal weekly if I could.
It was one of those perfect recipes that is easy to throw together at the last minute, and which uses easy to prepare, fresh ingredients. I actually tried to buy pizza dough to save myself even more time, but since I couldn’t find any at the market, I made my own before a late afternoon lesson with Louisa. It only takes less than ten minutes to put together pizza dough if you have a stand mixer! I left it covered on the counter to rise, and when we returned a few hours later, it was ready to roll out.
I rolled out the dough on parchment paper (a real timesaver which makes rolling easy and clean up even easier) and did a naked bake for 6 minutes while preparing the other toppings. I sliced up a few fresh asparagus and green onions; sautéed in a small fry pan some diced pancetta I purchased at the market; and crumbled up goat cheese in a bowl. Once the dough had been pre-baked, I topped it with the prepped ingredients and put it back into the oven for five more minutes. A final drizzle of olive oil and some basil I had torn apart with my hands, and we were ready to eat. So easy, even a non-cook could make this with purchased pizza dough.
I’m going to have to think about other combinations of ingredients for future flatbreads so that I don’t bore my family by repeating the same old recipe. I’d never be forgiven otherwise.