Pizza and Beer - Goat Cheese Pizza with Spring Vegetables & Pine Nuts

Somehow another bunch of asparagus mysteriously appeared in my refrigerator. I really don't know how it happened. It must secretly multiply in the early morning hours. No sooner do I roast an entire bunch, than another is patiently waiting to be devoured. Ahh, the trials and tribulations of spring. It really is very difficult, isn't it?

I knew just what to do with this batch. After slaving away at the gym for hours (well, maybe ONE hour) all I wanted was pizza and beer. But lest all that hard work on the treadmill should go to waist, (ha! see what I did there?) it should be healthy pizza and beer (well, maybe not the beer). What to do? Never fear. This pizza recipe is so mouthwateringly delicious, and piled high with good things like asparagus, arugula and TWO kinds of cheese. It's so healthy you could even have two beers if you like! It's a pizza without a red sauce, but you won't miss it at all. This never lasts in my house for long. I recommend a good pale ale to go with it. Lagunitas IPA is a favorite around here.

Goat Cheese Pizza with Spring Vegetables and Pine Nuts

1 bunch fresh asparagus
1 bag arugula (if it's straight from the bin fill the whole bag, it's surprising how much it actually cooks down, and you need a lot)
1 yellow bell pepper, thinly sliced
1 tsp red pepper flakes
1/4 cup shredded basil
raw pizza dough (I love the whole wheat version in the deli section at Trader Joe's, but all kinds can be substituted here)
1/4 cup asagio cheese (Parmesan can be substituted)
1/4 cup soft goat cheese
3 tbsp pine nuts
Olive Oil
Salt & Pepper to taste

Pre-heat oven to 500. Roll out your pizza dough to something a tad larger than a dinner plate, you'd like it to be fairly thin so that it cooks quickly and evenly. Flour will help with the stickiness. Bake in the oven on a cookie sheet or pizza stone for five minutes to set. Set aside. Coat a saute pan with olive oil and put over high heat. Cut the asparagus into one inch spears and add to the pan with the bell pepper and red pepper flakes. Saute till slightly tender. Don't worry if it browns a little. Remove from pan and set aside. Add a bit more olive oil and add the arugula in batches, until is is cooked down. Once all the arugula is wilted, cover the rolled out dough with a thick layer of the arugula, using all of it. This substitutes as sauce quite nicely. Next, pile on the asparagus and peppers, and then sprinkle the asagio cheese over that. Follow with the goat cheese and pine nuts. Bake for 12-15 minutes, checking so that the nuts don't burn. Remove and top with the basil. Let cool slightly before serving. Enjoy!