Roasted garlic oil stands in for tomato sauce on this vegetarian pizza, which is topped with roasted potato slices, fresh asparagus and crumbled goat cheese. The recipe was created for the Kalamazoo pizza oven, which cooks thin-crust pizzas in about 3 minutes. If using a standard oven, place a pizza stone in the oven and preheat to 450deg.F. Bake the pizza on the preheated stone for 12 to 15 minutes.
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