Asparagus, Sun-Dried Tomato and Goat Cheese Pizza



1 Gateway Market prepared pizza dough
4 ounces herbed goat cheese, softened
3 tablespoons plain Greek yogurt
1 cup mozzarella cheese, shredded
1/2 pound asparagus, woody ends removed, cut into 2 inch pieces and blanched
1 cup sun-dried tomatoes (available on the olive bar)
Kosher salt and cracked black pepper
Fresh parsley, chopped


Preheat oven to 450 degrees F.

On a lightly floured surface, use a rolling pin to roll out pizza dough to desired thickness.

In a small bowl whisk together the softened goat cheese and Greek yogurt until smooth.

Spread the goat cheese mixture evenly on top of the pizza dough.

Top the pizza with the blanched asparagus pieces, sun-dried tomatoes, mozzarella cheese. Add a sprinkle of kosher salt and black pepper.

Bake in the oven for 10-15 minutes or until the cheese is golden and bubbly.

Remove from oven, allow to cool. Top with fresh chopped parsley before serving.