Description
Rustic Italian Morel and Asparagus Crispy Pizza blends earthy mushrooms with tender spring vegetables on a perfectly crisp crust. Sophisticated flavors dance across each slice, inviting you to savor every delectable Mediterranean-inspired bite.
Ingredients
Scale
Dough Ingredients:
- 1 envelope active dry yeast
- 1 cup (240 milliliters) warm water
- 2.5 to 3 cups (313 to 375 grams) all-purpose flour
- 0.5 cup (60 grams) semolina flour
- 3 tablespoons (45 milliliters) olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
Topping Ingredients:
- 2 tablespoons (30 grams) butter
- 1 cup (100 grams) fresh morel mushrooms, cleaned and halved
- 0.5 cup (75 grams) shallots, thinly sliced
- 0.25 cup (60 milliliters) dry white wine
- 1 teaspoon fresh thyme, chopped
- 1 cup (100 grams) asparagus, trimmed and cut into 1-inch pieces
- 1.5 cups (170 grams) shredded mozzarella cheese
Seasoning and Dusting:
- Freshly ground black pepper
- Cornmeal for dusting
- Additional olive oil for brushing and coating
Instructions
- Activate yeast by mixing with warm water, allowing it to bloom for 5 minutes until foamy.
- Combine flour varieties, olive oil, salt, and sugar into the yeast mixture, creating a cohesive dough.
- Knead the dough on a flour-dusted surface for 6-8 minutes, developing smooth elasticity and incorporating additional flour as needed.
- Transfer dough to an oil-coated bowl, ensuring complete coverage, and let rise in a warm environment for 1-1½ hours until volume doubles.
- Heat butter in a skillet over medium-high temperature, sautéing mushrooms until they soften and release moisture.
- Introduce shallots, wine, and thyme to the mushroom mixture, cooking until shallots become translucent and fragrant.
- Incorporate asparagus, briefly cooking to maintain crisp texture, then remove from heat.
- Position oven rack to lowest position and preheat to 475°F, preparing baking sheets with cornmeal and light oil.
- Deflate risen dough and divide into two equal portions, rolling each into thin 1/8-inch rounds.
- Carefully transfer first dough round to prepared baking sheet, brushing surface with olive oil.
- Distribute mushroom mixture evenly across dough, sprinkle cheese, and season with fresh cracked pepper.
- Bake for approximately 12 minutes, achieving a golden, crispy crust with bubbling cheese.
- Repeat process with remaining dough and topping ingredients for second pizza.
Notes
- Let yeast bloom fully in warm water to ensure active fermentation and soft, airy pizza dough.
- Knead dough thoroughly to develop gluten, creating a stretchy, tender crust with perfect texture.
- Use high-heat oven setting and lowest rack for maximum crispiness, achieving golden-brown pizza base.
- Substitute dairy-free cheese or nutritional yeast for vegan version, maintaining rich, savory flavor profile.
- Prep Time: 1 hour 15 minutes
- Cook Time: 22 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 20 mg