• Cooking Time: 9
  • Servings: 4
  • Preparation Time: 5


Wanted an interesting new way to enjoy Belle Chevre goat cheese, and had a pizza crust, Tuscan Chevre, and veggies, and threw it all together. Voila!


  • 6 asparagus spears, trimmed, halved lengthwise, cut into 1 1/2-inch pieces
  • 3 tablespoons extra-virgin olive oil from oil in Belle Chèvre’s Tuscan Chèvre
  • 1 pizza crust
  • 4 oz Belle Chèvre Tuscan Chèvre
  • 3 tablespoons chopped fresh marjoram
  • 1/4 teaspoon dried crushed red pepper


  • Preheat oven to 400°F.
  • Toss asparagus with oil in medium bowl to coat.
  • Unroll pizza dough on baking sheet, forming 9x12-inch rectangle.
  • Spoon sundried tomatoes over dough, leaving 3/4-inch plain border.
  • Scatter asparagus with oil over tomatoes.
  • Bake pizza 7 minutes.
  • Remove from oven.
  • Crumble goat cheese over pizza.
  • Sprinkle with marjoram and crushed pepper.
  • Bake until crust is golden around edges, about 9 minutes longer.

Categories: Main Dish 

Author Credit: Belle Chevre

Website Credit: http://www.bellechevre.com

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