J loves pizza. I like it too but I'm not always in the mood for red sauce and pepperoni, so I adapted this recipe from Cooking Light.
Dough:
1/2 cup warm water
1 teaspoon dry yeast
1 and 1/4 cups all-purpose flour, divided
1/2 teaspoon kosher salt
Combine warm water and yeast in a large bowl; let stand 5 minutes. Add 1 cup flour and 1/2 teaspoon salt to yeast mixture; stir until blended. Turn dough out onto a floured surface. Knead dough until elastic (7-8 minutes) adding remaining flour, a little at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise about 45 minutes. While dough rises, prepare topping.
Topping:
1 teaspoon dried thyme
3 ounces pancetta, finely chopped
2 garlic cloves, minced
1/8 teaspoon coarse sea salt
1/8 teaspoon freshly ground black pepper
1/4 pound fresh asparagus spears, trimmed
1/4 cup shredded mozzarella cheese
1/4 cup shaved Parmesan cheese
Saute the pancetta and thyme over medium heat until pancetta is just crisp. Remove from heat and add garlic, salt and pepper.
Preheat oven to 475°.
Punch dough down, re-cover and let rest it 5 minutes. Roll out dough and spread topping evenly it. Arrange the asparagus over topping; sprinkle with mozzarella. Bake at 475° for 10 minutes or until crust is golden. Top with the slivers of Parmesan.
Dough:
1/2 cup warm water
1 teaspoon dry yeast
1 and 1/4 cups all-purpose flour, divided
1/2 teaspoon kosher salt
Combine warm water and yeast in a large bowl; let stand 5 minutes. Add 1 cup flour and 1/2 teaspoon salt to yeast mixture; stir until blended. Turn dough out onto a floured surface. Knead dough until elastic (7-8 minutes) adding remaining flour, a little at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise about 45 minutes. While dough rises, prepare topping.
Topping:
1 teaspoon dried thyme
3 ounces pancetta, finely chopped
2 garlic cloves, minced
1/8 teaspoon coarse sea salt
1/8 teaspoon freshly ground black pepper
1/4 pound fresh asparagus spears, trimmed
1/4 cup shredded mozzarella cheese
1/4 cup shaved Parmesan cheese
Saute the pancetta and thyme over medium heat until pancetta is just crisp. Remove from heat and add garlic, salt and pepper.
Preheat oven to 475°.
Punch dough down, re-cover and let rest it 5 minutes. Roll out dough and spread topping evenly it. Arrange the asparagus over topping; sprinkle with mozzarella. Bake at 475° for 10 minutes or until crust is golden. Top with the slivers of Parmesan.
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