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Morel and Asparagus Crispy Pizza
- Yield: 2 pizzas
- Prep 30 mins
- Rise 1 hr to 1 hr
- Bake 12 mins
Ingredients
-
1
package
active dry yeast
-
1 1/4
cups
warm water (105 degrees F. to 115 degrees F.)
-
2 -2 1/4
cups
all-purpose flour
-
1 1/2
cups
semolina flour
-
3
tablespoons
olive oil
-
2
teaspoons
salt
-
2
teaspoons
sugar
-
10
ounces
morel mushrooms, cleaned and sliced 1/2-inch thick
-
1
tablespoon
butter
-
1/2
cup
sliced shallots (about 4)
-
1/4
cup
dry white wine
-
2
teaspoons
snipped fresh thyme
-
8
ounces
thin asparagus, cleaned, trimmed and cut into 2-inch pieces
-
8
ounces
Gruyere cheese, shredded (2 cups)
-
Cornmeal
-
Olive oil
-
Cracked black pepper
Directions
- In a large bowl combine yeast and water. Let stand until yeast is dissolved; about 5 minutes.
- Add 2 cups all-purpose flour, semolina flour, 3 tablespoons olive oil, salt and sugar. Mix by hand or on low speed of an electric mixer until well-combined. Turn out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour for 6 to 8 minutes or until a smooth elastic dough is formed.
- Transfer dough to a bowl lightly coated with additional olive oil, turning to coat all sides. Cover and let rise in a warm place until about doubled in size, 1 to 1 1/2 hours.
- Meanwhile, in a large skillet over medium-high cook and stir mushrooms in hot butter for 2 to 3 minutes until mushrooms just begin to soften. Add shallots, wine and thyme. Cook and stir for 4 to 6 minutes or until shallots are tender. Add asparagus; cook and stir for 2 minutes. Remove from heat.
- Preheat oven to 475 degrees F. Grease and dust 2 extra-large baking sheets with cornmeal. Punch dough down and divide dough in half. On a lightly floured surface roll out one portion of the dough to 1/8-inch thickness (don't worry if its not perfectly round). Transfer to one prepared baking sheet.
- Brush lightly with additional olive oil. Top with half the mushroom mixture and half the cheese; season to taste with pepper. Bake in oven on lowest rack about 12 minutes until crispy and brown. While first pizza is baking, repeat with remaining dough and toppings.
Nutrition Facts
(Morel and Asparagus Crispy Pizza)
Fat, total (g) 18, vit. C (mg) 4, Thiamin (mg) 1, pro. (g) 18, carb. (g) 54, fiber (g) 3, Potassium (mg) 347, calcium (mg) 313, sugar (g) 3, cal. (kcal) 458, sodium (mg) 694, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 165, vit. A (IU) 632, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 35, Niacin (mg) 6, Riboflavin (mg) 1, sat. fat (g) 7, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, iron (mg) 4