Life keeps going!

After talking about how there's not much new in life, a friend of mine told me that though real posts are better, recipes are good too! So, here's a recipe which I've made a few times and really enjoy! Ps--a lot of my favorite recipes come from Williams-Sonoma.com, including this one:

Asparagus, Goat Cheese & Prosciutto Pizza

Ingredients: (my notes are in italics)
1 Tbs. extra-virgin olive oil, plus more for drizzling
1 red onion, thinly sliced
Salt and freshly ground pepper, to taste
Dough for one 12-inch pizza (I love the ready-made pizza dough at Trader Joe's. Comes in white or wheat!)
Cornmeal for dusting
1⁄4 lb. goat cheese, crumbled
6 asparagus spears, ends trimmed, spears cooked until tender and cut into 2-inch pieces (or you can cook w/ onion to save time!)
2 Tbs. grated Parmigiano-Reggiano cheese
1 Tbs. chopped fresh oregano (or dried oregano works too, but use less than 1 Tbsp.)
4 to 6 paper-thin slices prosciutto (on the proscuitto, onion, and asparagus, you can use less/more to your liking!)

Directions:
Place a cast-iron pizza pan in an oven and preheat to 450°F (or not! You can just use a regular cookie sheet and you don't have to preheat the pan). In a sauté pan over medium heat, warm the 1 Tbs. olive oil. Add the onion and cook, stirring occasionally, until tender and translucent, about 5 minutes (to save time, I put the raw pieces of asparagus in with the onion. They cook a little, but stay crisp, and it's one less step!). Season with salt and pepper and transfer the onion to a bowl. Roll out the dough into a 12-inch round. Lightly dust a baking peel with cornmeal and lay the dough on top. Lightly brush the dough with olive oil and spread the onion on top, leaving a 1/2-inch border. Scatter the goat cheese over the onion. Scatter the asparagus on top and season with salt and pepper. Sprinkle with the Parmigiano-Reggiano and half of the oregano. Carefully slide the pizza onto the preheated pizza pan. Bake until the bottom of the crust is golden and the cheese is bubbly, about 15 minutes. Remove the pan from the oven. Arrange the prosciutto on the pizza, sprinkle with the remaining oregano and drizzle with a little oil. Let cool for 5 minutes before serving.
Serves 2.

Enjoy!