1 (7-oz.) package Limburger Cheese
1 (12-inch) pre-baked pizza crust
1 c. finely sliced new potatoes
1/4 c. chopped red onion
6 stalks fresh asparagus, sliced in half, lengthwise
1 clove garlic, minced
1 Tbsp. fresh thyme or 1 tsp. dried thyme
1/4 tsp. salt
2 Tbsp. olive oil
Red pepper flakes, to taste
Preheat the oven to 425° F. 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 8 servings.
Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.
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