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

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

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!