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Asparagus and Arugula Pizza
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1
Reviews
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By:
Sally Overstreet
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Asparagus and Arugula Pizza Recipe makes homemade dough using yeast, olive oil and wheat flour and topping using peppers, shallot, garlic, basil, red pepper flakes, Campari tomatoes, asparagus and arugula.
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INGREDIENTS
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DOUGH
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1 1/4 oz. pkg. active dry yeast
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1/2 cup warm water (approx. 110°F)
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1 tsp olive oil
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1 cup white whole wheat flour
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1/4 tsp salt
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Nonstick pan coating
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TOPPING
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1/2 cup roasted peppers
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1 shallot, chopped
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1 garlic clove, halved
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2 tsp olive oil, divided
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1/2 tsp dried basil
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1/4 tsp red pepper flakes
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4 Campari tomatoes (about 8 ounces)
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8 stalks asparagus, woody ends trimmed
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1 1/2 cups arugula
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DIRECTIONS
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1:
Dissolve yeast in the warm water. Add oil.
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2:
Sift flour and salt onto a work surface and make a well in the center. Pour the yeast mixture into the center of the well and mix with fingertips until all the liquid has been incorporated. Knead until smooth.
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3:
Spritz a bowl with nonstick pan coating. Place the dough in the bowl, turning once to coat entire surface with the pan spray. Cover and let rise in a warm place for 1 hour. Roll dough into an oblong shape and place on an inverted jelly roll pan or pizza stone.
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4:
Preheat oven to 400°F. Puree peppers, shallot, garlic, 1 teaspoon of the olive oil, and spices in a blender or small food processor. Spread pureed pepper mixture over the dough. Slice the tip of each tomato; squeeze out seeds. Slice each tomato in half and arrange single layer over the pureed pepper. Toss asparagus in the remaining 1 teaspoon of olive oil, then place on pizza. Bake 15 minutes. Top baked pizza with arugula and shaved Parmesan.
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