Asparagus Goat Cheese Flatbread
Asparagus Goat Cheese Flatbread
- 16-ounce frozen organic whole wheat pizza dough, thawed
- 2 tablespoons sesame oil
- 1 tablespoon sesame seeds
- 1 tablespoon garlic powder
- 16 ounces asparagus, trimmed and cut into thirds
- 5 ounces crimini mushrooms, stemmed and sliced
- 1 large shallot, thinly sliced
- 4 ounces organic goat cheese, crumbled
- ¼ teaspoon crushed red pepper flakes
- Salt
Preheat the oven to 400 degrees F. Using a thin cloth, coat a large sheet pan with a thin layer of sesame oil. Place the pizza dough on a clean counter and shape the mound into a rectangle. Using palms, press the dough out – starting from the center and pushing outward – forming a larger and thinner rectangle. Then pick up the dough and hold it in the air, pulling and shaping every edge into a large rectangle, allowing gravity to do most of the work stretching the dough. When the dough is about the size of the sheet pan, place it in the pan, pressing the dough out further to fill in every edge of the pan. Brush the remaining sesame oil all over the dough. Sprinkle the sesame seeds and garlic powder all over the dough. Arrange the shallot evenly across the dough. Next arrange the asparagus and mushrooms over the dough. Add the goat cheese, and finally sprinkle on the crushed red pepper. Season the pizza with salt. Bake for about 25 minutes, or until edges of crust turn golden brown. Use a pizza cutter to slice the flatbread, and serve.
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