Spring is in the air..not quite yet, but definitely on it's way.  Asparagus is a harbinger of the season and
the stores are full of it now.  It will only get better as the season goes on, but, to shake off that nasty
Winter chill, if your market has nice pencil thin Asparagus, here is an idea for a pizza that works. 
It's toppings are somewhat non-mainstream as far as pizza toppings go, but they all work in harmony
with each other of this Springtime treat. 
In the town of Genzano, near Rome in Lazio, they make a specatular foccacia like bread, and they use
this bread dough to make a rosemary and potato pizza...yes..it's another post with rosemary in it.  I
have to start using my plant!  Other areas of Italy use a think sliced potato on their focaccia/pizza, but
Genzano's has captured the best in show category as best known for using the thin sliced potato on
top.  This is not a recipe for La Pizza Patate di Genzano, but, my version of a pizza with potatoes and
the asparagus that will be in the stores for this spring. 
A turn of the century view of Genzano, "home" of the potato pizza. 

For this blog, I'm using one pizza dough, you can make it, or buy a good one from an Italian
bakery.  Let it rise for 2 hrs to develop that nice spongy texture.  You can make this as a thick
style, or cut the dough in half and make two thinner smaller pies, which is what I did.  Either
version works.  Oil a pan with Olive oil, and fit the dough into the pan.  Let is rest in the pan for
a good 1hr in a warm spot.  While your dough is rising, scrub 4 medium sized red skin potatoes.
Trim 16 thin Asparagus spears. Finely dice 1 medium red onion. Finely mince 1 fresh rosemary
sprig.  Have I enticed you to go out and seek some ingredients out of your comfort zone? If I haven't
done anything with this blog over the last year and then some I'm hoping that your buying habits
have changed and that you are starting to seek new and different items on your own.  Here's
another item you need to go purchase.  It's an Italian cheese called Caciotta...somewhat ok  and
very neutral tasting in it's natural state, but when it's baked and melted on something, it's very
special.  If nowhere in your area sells it, I truly believe the internet was invented so you can on-
line shop and get ingredients that were formerly unattainable without a plane ticket and passport.
1/2 lb piece diced up should be enough for this pizza.  Boil the potatoes till you can put a knife thru
them, about 20 minutes in salted water.  Drain and let them cool. Then slice into 1/8 inch slices.

To assemble the pizza, oil the top of the dough, sprinkle with fresh ground black pepper (not a sea-
soning here, a destinctive taste for the pizza), sprinkle with a good 3 tbs. of Pecorino Romano (yes,
my awesome Pecorino, as this is Roman(Lazio) pizza, use a Lazio product.  then lay down the potato
slices in a random pattern, arrange the asparagus over the top, then the onions, then the rosemary,
then the caciotta.  Split this equally between the two pans, or make one large pie and use all the
ingredients at once.  Pre heat  your oven  to 500 degrees for at least 20 minutes. 
Now add the pie and bake for 15 minutes.  The bottom should be a crusty, crunchy golden brown.
Let it sit for 5 minutes, the serve.  As will any recipe,your oven may be different, so use the times as
a general guideline.
As the rain pelts the house on this first Sunday in March, think about making this Pizza di Patate
someday soon!