I just love Weekend Herb Blogging – it has inspired me to plant more than just sage and basil in my herb garden this year. I liked the idea of planting more herbs but I really wasn’t that sure what I’d do with them. That’s where WHB comes in – whether I participate or not, the weekly blog roundups contain an amazing myriad of recipes and ideas. So when we broke ground on the garden, we planted thyme, cilantro, flat-leaf parsley, chives, basil, sage, and rosemary. That’ll keep me busy!
Nothing in my herb garden this year excites me more than that new rosemary plant. Rosemary is perennial and drought resistant (perfect for Texas) – so as long as I don’t over water it (not a problem, I assure you), that plant should flavor dishes for quite some time to come!
I took a small sprig yesterday for Rosemary Coleslaw and need a large sprig this weekend for Rosemary Scones, but tonight was all about the pizza.
A pizza recipe in last month’s Everyday With Rachael Ray caught my eye. Rosemary Chicken Pizza – three wonderful things! I stopped by the grocery store on the way home, thinking of nothing else but rosemary, chicken, and pizza – since I would be short on time, I would need Kroger’s help with the rotisserie chicken. Eeek, rough night – no rotisseries to be found. No matter, I left the store knowing that the asparagus in the veggie bin had another calling. So for this week’s WHB, hosted by Food Lover’s Journey, I give you Asparagus Pizza with Rosemary and Goat Cheese.
Asparagus Pizza with Rosemary and Goat Cheese
4 oz goat cheese
6 stalks asparagus, chopped
1/2 Tbsp rosemary
5 Tbsp olive oil
1/3 Rachael Ray’s pizza dough recipe
Preheat oven to 400.
Warm olive oil over low heat and add rosemary. Cook for 2-3 minutes and remove from heat. Brush rosemary oil over pizza dough and bake for 8 minutes. Top with asparagus and crumbled goat cheese and bake for 10 minutes or until crust is golden brown.