Limburger Vegetable Pizza
A pre-baked pizza crust topped with Limburger cheese, sliced new potatoes, red onion, fresh asparagus, garlic, olive oil and fresh thyme.
1 (7-ounce) package Limburger cheese - divided use
1 (12-inch) pre-baked pizza crust
1 cup finely sliced new potatoes
1/4 cup chopped red onion
6 stalks fresh asparagus, sliced in half, lengthwise
1 clove garlic, minced
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon salt
2 tablespoons olive oil
Red pepper flakes, to taste
- Preheat the oven to 425°F (220°C).
- Cut away 1/4 inch of rind from all sides of the cheese; discard the rind. Shred the remaining cheese. Place the pizza crust on a pizza pan or large baking sheet. Sprinkle with 3/4 cup of the shredded cheese; set aside.
- Combine the potatoes, onions, asparagus, garlic, thyme, and salt. Sprinkle the olive oil over the mixture and toss lightly. Spread the vegetables evenly over the pizza. Sprinkle the remaining 3/4 cup of shredded cheese over the vegetables.
- Bake for 18 to 20 minutes.
Makes 4 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.