Pizza With Shaved Asparagus And Robiola Food

ASPARAGUS PIZZA

Steps:

• Trim 1/2 pound asparagus. Cut each stalk in half lengthwise, then crosswise into 2-inch pieces. Form 1 pound refrigerated pizza dough (at room temperature) into an 11-by-15-inch rectangle on an oiled piece of parchment. Top with the asparagus and 1 cup shredded fontina. Slide the crust (on the parchment) onto a preheated pizza stone or inverted baking sheet. Bake at 475˚ until the bottom is crisp, 12 minutes. Top with pesto and red pepper flakes.

FOCACCIA ROBIOLA

Steps:

• Dough: Combine the yeast, salt, olive oil, and lukewarm water. Stir to dissolve the yeast and let sit for 5 minutes. Gradually add the flour and knead, to form a firm dough. Cover and let rise for 2 to 3 days in refrigerator, to develop a sourdough taste.
• Preheat oven to 550 degrees F, with a pizza stone on the middle rack, for 15 minutes. Roll out 8 to 10 ounces of dough, to form a 12-inch diameter focaccia. Using pastry docker (or fork) "dock" dough, to release steam produced during cooking of dough. Drizzle a little olive oil on dough and spread to cover evenly. Drizzle a pinch of salt evenly over top of dough. Place on stone in oven and cook for 8 to 10 minutes. For a golden-brown top, place under broiler for 15 to 20 seconds. Take the focaccia out of the oven and, while still hot, slice in half horizontally like an English muffen. Spread 6 to 8 ounces of Robiola cheese on the bottom half. Place top half back on. Lightly drizzle the white truffle oil over the top of focaccia. Place back in oven just long enough to melt cheese. Serve and enjoy.

SHAVED ASPARAGUS PIZZA

Steps:

• Preheat oven to 425°F (220°C).
• Remove outer layers of loose skin from garlic bulb. Cut 1/2 inch (1 cm) off the top of the bulb (the pointed end), exposing the inside of the individual cloves. Place cut side up on a piece of aluminum foil, drizzle with 1 tsp (5 mL) oil and wrap bulb tightly in foil. Roast for 30 to 40 minutes in an oven-safe dish. When cool enough to handle, turn bulb upside down and squeeze out the softened brown cloves. Start the pizza once the garlic has cooled.
• To make the toppings, start by holding the asparagus stalks by their thick woody ends and use a vegetable peeler to shave each spear into thin ribbons. Transfer shavings into a large bowl and toss with oil, salt and pepper. Set aside.
• In a separate bowl, combine ricotta, parmesan, roasted garlic, basil, chives and red pepper flakes (if using). Set aside.
• To make the dough, mix together 1/4 cup (60 mL) whole wheat flour and 1/4 cup (60 mL) all-purpose flour in a small bowl and set aside.
• In a large bowl, combine the rest of the whole wheat and all-purpose flours, wheat bran, flaxseed, pizza yeast, sugar and salt. Add water and oil and mix until well blended. Add the reserved flour as needed to make a smooth dough.
• Turn dough and any loose pieces out on to a well-floured surface.
• Knead until dough is smooth and elastic, approximately 3 minutes.
• Press or roll dough out to fill a pizza pan. Set aside.
• Spread ricotta mixture over uncooked crust leaving a 1/2-inch (1 cm) border. Top evenly with shaved asparagus.
• Bake for 12 to 15 minutes until crust is brown and asparagus begins to char. Cool for 2 to 3 minutes before slicing. Serve.

SHEET-PAN PIZZA WITH ASPARAGUS AND ARUGULA

Steps:

• Heat oven to 500 degrees. Pour 3 tablespoons oil into a 9-by-13-inch rimmed baking sheet and brush to coat. (If you don't have a quarter sheet pan, you can use a larger one and aim to stretch the dough into a 9-by-13-inch rectangle.) Carefully stretch dough evenly to fill the baking sheet, avoiding creating holes or thin spots. The dough probably won't fit the baking sheet, so let it rest while you prepare the rest of the ingredients. If it still resists, layering the ingredients on top will help it keep its shape.
• Dollop the ricotta around the dough. Tear the mozzarella into pieces and distribute evenly. Toss the asparagus with the peppers and 1 teaspoon oil; arrange randomly over the cheese. Cut the pancetta slices in half, if using, and tuck them in here and there.
• Bake on bottom rack of oven for 15 minutes. If it seems to be darkening too quickly, lower heat to 450 degrees. Remove from oven, top with olives and return to oven for another 5 minutes until cheese is starting to brown and the crust is browned and crisp. Remove pan from the oven and immediately slide the pizza off the pan and onto a wire rack to prevent sogginess. After a few minutes, slide onto a board for serving. Season with flaky salt and pepper.
• In a medium bowl, toss parsley and arugula with lemon juice and remaining 2 teaspoons olive oil. Season with flaky salt and pepper. Garnish pizza with salad and serve.

SHAVED ASPARAGUS PIZZA

Steps:

• Preheat oven to 450°F.
• If not already shaped, stretch your pizza dough into a large circle 12-16 inches in diameter and place on your pizza pan or stone. Drizzle dough with a thin stream of olive oil.
• Slice fresh mozzarella as thinly as possible and arrange in a single layer over dough.
• Using a vegetable peeler shave your asparagus into thin ribbons. Use the entire bunch, as you might only get 3 or 4 good ribbons from each spear. Pile asparagus shavings on top of the mozzarella. The asparagus WILL cook down so you want to use more than you think is necessary.
• Top asparagus with several cranks of black pepper and dot generously with Boursin cheese. (I tend to use 1/4-1/2 a package per pizza.).
• Bake on pizza stone or baking sheet for 15-20 minutes or until crust is golden brown. Let cool for 2-3 minutes before slicing and serving.

ROBIOLA AND TRUFFLE PIZZA

Steps:

• About 30 minutes before baking the pizza, preheat the oven to 500° or 550°F.
• Place the cheese in a small bowl and add the garlic. (If using goat cheese, add a spoonful or two of cream or milk to make it spreadable.) Mash the cheese and garlic until blended.
• Using a rolling pin, roll out the dough on a lightly floured surface to an 8- to 9-inch circle. With a fork, pierce the dough all over the top. Dust a pizza peel or the back of a baking sheet with flour. Place the dough on the peel, shaking it once or twice to make sure it does not stick. If it does, lift the dough and dust the peel with more flour.
• When the dough is browned underneath and slightly puffed, remove it from the oven and place it on a cutting board. Protect one hand with an oven mitt while you split the dough into 2 layers with a serrated knife. Remove the top layer and spread the bottom with the cheese mixture. Replace the top and press it lightly. Slide the pizza back into the oven for 2 minutes more, or until the top is lightly browned.
• Remove the pizza from the oven and drizzle with truffle oil, if using. Cut and serve.