It's all about the food...

I am so happy when I can make a dish and ALL of the ingredients come from the Farmer's Market! Gotta love it. My latest concoction is a delicious "pizza". I'm a sucker for any sort of combination of bread and cheese and this is really over the top.
I got all of the ingredients at the Grants Pass Grower's and Crafter's Market. This market happens every Saturday (March to October) from 9am to 1pm in downtown Grants Pass. It is held in the parking lot behind the Post Office. There's ample parking and it one of the largest markets in Southern Oregon....don't miss it!!!

Grilled Goat Cheese "Pizza"
1 par baked whole grain pizza crust from "New Sammy's Cowboy Bistro Bakery"
1 8 oz tub of Caramelized Garlic or Tarragon- Chive Fresh Goat Chevre from "Mama Terra Micro Creamery"
1 med size sweet onion - sliced into thin rings
1/2 lb fresh "Applegate Valley" asparagus- prepared w/ tough ends removed
1 basket fresh mushrooms (of your choice) from "Louis Jeandin"- sliced
1 small handful of fresh basil- minced
3- 4 tblsp very good olive oil
2 tblsp butter
1 tbsp very good (syrupy) balsamic vinegar
Sea Salt
Freshly ground black pepper

Preheat your outdoor grill to high (approx. 400 degrees F) Brush each side of the pizza crust with olive oil and place on grill. Grill until both sides are golden brown and starting to bubble.
Place on a heat-proof tray to cool. In a large saute pan heat butter over med- high heat add thinly sliced onion rings, drizzle with balsamic vinegar and saute until golden - medium brown, approx. 7-9 minutes. Drain onions well, by squeezing the excess butter out of them with your spatula as you take them from the pan and set aside in a bowl. Add mushrooms to remaining butter and over med-high heat saute them until soft. Remove from pan and set aside. Add the asparagus last with whatever remaining butter is in the pan. Over med-high heat saute the asparagus briefly(1 min), then add a 1/4 cup water, cover and let steam for approx. 3-5 minutes or until just tender (this will depend on the thickness of your asparagus).

Your pizza crust should be sufficiently cool by now to spread the goat chevre. Spread the chevre evenly, almost to the edge. Next, arrange your sauteed onions over the pizza, followed by the mushrooms and lastly the asparagus (slice the asparagus into bite- sized pieces if you prefer). Finally, sprinkle your minced basil over the top and season lightly with a pinch of sea salt and a few grinds of black pepper. Slice and enjoy. This will easily serve 8-10 as an appetizer and goes extremely well with a Rogue Valley Pinot Noir!