Asparagus-Arugula Pesto Pizza

By • May 12, 2011 • 1 Comments

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Serves 6 to 8

Pizza Dough

  • 1 cup very warm water
  • 1/4 ounce package active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 1/4 cups all-purpose flour
  • 1 tablespoon olive oil

Toppings

  • 1/3 cup bottled pesto
  • 1 1/2 cup shredded Manchego cheese
  • 1 shallot, thinly sliced
  • 1/3 cup olives, chopped
  • 1/2 bunch of asparagus, chopped (about 1 cup)
  • 1 cup shiitake mushrooms, sliced
  • 2 cups arugula or spinach
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon kosher salt
  1. *Preheat oven to 400*F. In large mixing bowl, combine the hot water, yeast, sugar, and salt. Stir until all ingredients are disolved, about 30 seconds. Allow mixture to rest 5 minutes.
  2. Stir in 1 cup of the flour and mix until well combined. Stir in the second cup of flour. Knead the final 1/4 to 1/2 cup of flour in with your hands, until dough is still soft, but not sticky. Form into a ball and place in a clean bowl. Drizzle the dough with the 1 Tbsp. of olive oil. Cover with a towel and place the bowl in a warm place. (I like to crack the door of the oven for this and let the dough rise on the stove top where the warm draft can reach it) Allow dough to rise until it has doubled in size, about 30 minutes.
  3. Once dough has risen, transfer the dough to a baking sheet and press into a rectangle, about 12x8-inches in size. Spread the pesto on top of the dough, followed by the cheese. Top with the shallot, olives, asparagus, and mushrooms.
  4. *Bake for 15-20 minutes, until bottom of crust is golden brown and the toppings are lightly browned and bubbly.
  5. White pizza is baking, toss together the arugula or spinach, olive oil, balsamic vinegar, and salt.
  6. Top baked pizza with the fresh arugula mixture. Cut into slices and enjoy!

Tags: Entrees, Pizza, Spring, Summer, Vegetables

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over 2 years ago Chef Laura at Home

This pizza looks yummy!