INGREDIENTS:
Green Goddess Dressing:
¾ cup mayo
¼ cup yogurt or sour cream
2 tsp lemon zest
2 tsp fresh lemon juice
1 clove garlic, minced
1 anchovy fillet, rinsed and dried
¼ tsp crushed red pepper (if desired)
2 Tbsp finely chopped fresh basil
½ cup chopped fresh parsley
1 Tbsp finely chopped fresh tarragon
Kosher salt and freshly ground black pepper
Pizza & Toppings:
1 pizza dough, homemade or store bought @ room temperature (recipe link https://petitefeastutah.com/blog/2020/07/15/virtual-dinner-party-18-pizza-on-the-grill/)
6 oz goat cheese
1 bunch asparagus, trimmed
3 green onions, cut into 1½-inch pieces
½ cup cooked fresh green peas or thawed frozen peas
METHOD:
Preheat oven to 500°F.
Make the Green Goddess dressing: stir together mayo, yogurt, lemon zest, lemon juice, garlic, anchovy and crushed red pepper in a medium bowl. Add in chopped basil, parsley, and tarragon. Blend well with immersion blended. Season with salt and pepper. Set aside.
Shape the dough into a 10–12 inch circle and place it on pizza sheet lightly sprinkled with cornmeal. Dock the dough all over with a fork.
Crumble the goat cheese over the dough. Scatter asparagus and green onions on top. Season lightly with salt and pepper and a drizzle of olive oil. Bake 10–15 minutes, rotating halfway through, until the crust is golden.
Scatter the peas over the pizza and bake 1 minute more.
Drizzle with the dressing just before serving.
*Any extra dressing keeps, refrigerated, for up to 1 week.
