Easy na’an pizza topped with asparagus, cheese and a fried egg.
I recently joined over 2000 people interested in tasting artisan cheeses at the Seventh Annual Artisan Cheese Festival in Petaluma. Armed with our passports to fun, a wine glass and an insulated bag with a cold pack, my husband and I were off to the tasting tables.
Here’s a super-quick recipe for a kid-friendly dish using some cheese I fell in love with at the festival along with my kale pesto.
- 4 pieces of na’an bread or make your own
- 8 tsp of your favorite pesto or make your own
- 8 Tbsp soft goat cheese (I used Pennyroyal Farmstead Laychee)
- 12 stalks of asparagus, sliced in half lengthwise
- Extra-virgin olive oil
- ½ cup grated cheese blend – I used Fontina, Mozzarella, and Parmesan
- 4 eggs
- 1 Tbsp unsalted butter
- Preheat the oven to 350˚ F. Line a baking sheet with foil.
- Smear 2 teaspoons of pesto on each slice of flat bread.
- Drop little bits of goat cheese on top of the pesto, about 2 tablespoons per pizza.
- Slice off the ends of the asparagus. Lightly oil, and arrange 3 on top of each pizza.
- Sprinkle 2 tablespoons of grated cheese over each pizza.
- Place on the baking sheet and bake for 5 – 6 minutes, or until the cheese is melted and the asparagus is tender.
- Over medium heat, melt a pat of butter in a large skillet suitable for frying eggs. Crack open the eggs and fry. I like mine a little runny, which takes about 2 minutes on the first side. I flip the eggs with a spatula and cook them for another minute.
- Remove the eggs and place one on top of each pizza. Serve with an arugula and avocado salad.