ASPARAGUS, SUGAR SNAP & PROSCIUTTO PIZZA
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FOR THE PIZZA CRUST:
– 1 tablespoon active dry yeast
– 1 cup warm 105-115 degrees
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1/4 teaspoon Food Nanny French salt
– 2 1/2 cups White Kamut flour (or 3 to 4 cups all-purpose flour or half all-purpose flour and half whole wheat)
– Mix the yeast and water in a small bowl, cover, and let stand until foamy, 5 to 10 minutes.
– Mix the oil, honey, salt , and yeast mixture in a large mixing bowl. If using a food processor, add 1 cup of flour at a time, up to 3 cups, mixing well after each addition. You may have to stir in the third cup of flour by hand depending on your machine. Or mix in all 3 cups of flour by hand with a wooden spoon.
– If the dough seems too wet, mix in more flour, 1/4 cup at a time, until the dough is soft. Turn the dough onto a floured surface and knead in more flour, 1/4 cup at a time, until the dough is moderately stiff and somewhat firm to the touch, about 6 minutes.
– Lightly grease pizza pan(s) or a cookie sheet (s) with oil. If you are making two or more thin-crust pizzas, divide the dough. With a rolling pin, roll out the dough on a floured surface. Gently stretch the dough to fill the pan(s).
– Let the dough rise (it will not rise very much) while you make sauce and continue with the pizza recipe of your choice.
Note: I like this pizza crust best with half all-purpose flour and half whole wheat. I now keep my whole wheat flour in a canister right beside my all-purpose, so I can dip into and add whole wheat to almost any bread dough or pancake or waffle batter.
FOR THE PIZZA SAUCE AND TOPPINGS:
Lemon Vinaigrette
– 3 tablespoon olive oil
– juice and zest from 1 lemon
– 2 tablespoon fresh basil, chopped
– 1 teaspoon dijon mustard
– 1 garlic clove, minced
– 1/2 teaspoon Food Nanny French salt
– 1/4 teaspoon black pepper
Pizza
– 3-4 tablespoon lemon vinaigrette
– 3-4 asparagus, cut in half lengthwise
– 1/2 cup sugar snap peas
– 6 oz mozzarella, diced into 1 inch cubes
– 1/2 cup feta cheese
– 2 oz thinly slice prosciutto, shredded
– 2 tablespoon capers (optional)
– pinch of crushed red pepper flakes
INSTRUCTIONS:
Pizza Dough
1) In a medium bowl, mix together the flour, salt and yeast. Add the water and mix with a wooden spoon or your hands. It should be sticky, but not lumpy.
2) Cover with saran wrap and a towel in a warm place, allowing it to rise for 24 hours. Transfer to a floured surface and shape into ball. Use when ready.
Lemon Vinaigrette
1) Combine all ingredients in blender and pulse until combined. Adjust with salt and pepper if tasting.
Pizza
1) Place pizza stone in oven 8″ from the broiler element and preheat to 500F. You want stone to be in oven for at least 30 minutes at 500F.
2) Sprinkle pizza peel with cornmeal or flour. Use your hands to gently tug, pull and push the dough to the shape you want and place on pizza peel.
3) Spread 3-4 tablespoon lemon vinaigrette evenly throughout pizza dough, leaving edges untouched. Add mozzarella, feta cheese, asparagus, sugar snap peas and capers, if using.
4) Once stone is preheated, turn broiler to high. Transfer pizza to pizza stone and bake for 4-5 minutes or until top is bubbly and bottom is golden brown.
5.Remove from oven and top with crushed red pepper and serve with remaining vinaigrette.
