A perfect springtime pizza topped with shaved asparagus, peas and chopped bacon.
Course Main Course
Cuisine American
Prep Time 20 minutesmins
Cook Time 15 minutesmins
Rise Time 1 hourhr
Total Time 1 hourhr35 minutesmins
Servings 4servings
Calories 684
Author Annalise Sandberg
Ingredients
Whole Wheat Pizza Crust:
1cupwhole wheat flour(113 grams)
1 ½ - 2cupsall-purpose flour(255-340 grams)
1packetactive-dry yeast(2 ¼ teaspoons)
1teaspoonsalt
1cupwater(250 ml)
⅓cupolive oil(80 ml)
Pizza toppings:
½bunch asparagus
½cupshelled sugar snap peas(75 grams)
1tablespoon+ 1 teaspoon olive oil
½teaspoonsalt
¼teaspoonfresh ground pepper
8ouncesmozzarella cheese, sliced or cubed (236 grams)
2strips cooked bacon, roughly chopped
Instructions
To make the pizza crust:
In the bowl of a stand mixer fitted with a dough hook (or in a large bowl if mixing and kneading by hand), combine the whole wheat flour and 1 cup of the all-purpose flour, yeast, and salt.
Heat the water and olive oil in a small saucepan until steaming. Remove from heat and let sit for 5 minutes, or until temperature is between 120-130°F. Slowly add the water and oil to the dry ingredients, while mixing on low speed. Use a spatula to scrape down the bowl as needed.
With the mixer on medium low, add the remaining all-purpose flour a ¼ cup at a time, mixing until incorporated between each addition. Continue adding flour until the dough clears the bowl and is sticky to the touch without coming off in your hands. Knead with a dough hook or by hand until smooth and elastic.
Shape dough into a ball and place in a greased bowl and cover with plastic wrap. Put in a warm place and let rise until doubled, about 1 hour.
Gently push down on the center of the dough to release the gases and knead by hand on a clean surface a few times. Let dough sit for a few minutes, then roll out into a large circle.
Transfer to a sheet pan lined with parchment paper and cover with plastic wrap. Meanwhile, preheat oven to 500°F.
To assemble the pizza:
To shave the asparagus, hold each stalk by the woody end and gently shave with a vegetable peeler. It's okay if the shavings are imperfect and some are thicker than others.
In a large bowl, toss together the shaved asparagus, peas, 1 teaspoon of the olive oil, salt and pepper. Brush the pizza crust with the remaining tablespoon of olive oil. Scatter the mozzarella on top, followed by the shaved asparagus mixture and the bacon.
Bake pizza until cheese is melted and crust is golden brown, about 15 minutes. Serve immediately.