End of Summer Pizza

Preheat the oven to 350 degrees F.

Shave the asparagus* and toss the shavings in a bowl with 1 tablespoon of olive oil and a dash of salt and pepper. Set aside for a moment. Spread the goat cheese on the naan and place the asparagus on top of the pizza. Bake in the oven for 10 minutes (check to make sure the asparagus doesn’t get over done).

Meanwhile toast the pistachios in a dry pan over medium heat for 3-5 minutes. Let them cool and roughly chop them up.

When the pizza is done cooking, remove from the oven and top with pistachios and a squeeze of lemon juice.

* I find the easiest way to shave asparagus is to lay a piece flat on a cutting board (you don’t need to snap off the ends). Hold the bottom of the asparagus and using a veggie peeler start at the bottom and shave up. I usually get 4-5 shaves per stalk. They don’t always come out perfect, but don’t be discouraged. When it all comes together on the pizza it looks and tastes wonderful!