roasted asparagus & brie pizza

omg.  this pizza was truly awesome.  very a-typically as far as toppings go, but what it lacked in tradition it made up tenfold in buttery goodness.
ok, so here's what went down...

earlier in the day i made some super easy, no-knead bread dough.  i know i've shared this recipe before, but if you're anything like me, when i first heard "bread dough", i shunned it in fear.  i always thought homemade bread was an undertaking for only the bravest and most patient of cooks.  i mean, don't bakers have to start working at 3am just so they can open at 7am?  but have no fear - this recipe is truly simple and easy.  it takes about 5 min to mix together all the ingredients, and then you let it rise.  then you mold it and bake.  super easy i promise.  (have i convinced you yet?  here is the recipe.)

back to the pizza.

1/4 of bread dough recipe or 12oz pizza dough
6-8 stalks of asparagus (from a nearby farm)
1/2 shallot
2-3 fingerling potatoes
1/2 small meyer lemon, thinly sliced
3 oz brie
1 tbsp (or 3 tsp) olive oil
rosemary
salt & pepper

1. preheat oven to 400.

2. wash asparagus & potatoes well.  snap the woody part of the stems off of the aparagus and thinly slice the potatoes.

3. place veggies on baking sheet and drizzle with 1 tsp olive oil over veggies and sprinkle with salt & pepper.  roast for 10-15 in the oven until asparagus is tender and potatoes are golden brown around edges.

4. while the veggies are in the oven, thinly slice the shallots and saute in 1 tsp olive oil until caramelized.  set aside.

5. sprinkle cornmeal over pizza stone (or baking tray) and spread dough.

6. once asparagus & potatoes are done roasting and slightly cooled, arrange on the dough.  add the lemon, shallots and brie.

7. drizzle final teaspoon of olive oil over top and season with salt & cracked pepper.

8. bake for 25 min or until crust is golden and cheese is bubbly.  remove from oven and allow to cool for a few minutes.  sprinkle with fresh rosemary before serving.

this pizza was seriously delicious.  and the asparagus - both green and purple - from the local farmers' market was so fresh and sweet.  even with the brie cheese, the asparagus stole the show.