Shaved Asparagus And Potato Pizza Recipes

PIZZA WITH SHAVED ASPARAGUS AND ROBIOLA

Steps:

• Dissolve the yeast in the warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until the dough comes away from the bowl but is still sticky.
• Turn the dough out onto a lightly floured work surface, and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until the dough is smooth, elastic and soft, but a little tacky, about 10 minutes. Shape the dough into a ball and transfer to a lightly oiled bowl and turn to coat. Cover with plastic and let rise in a warm place until it doubles in volume, about 3 hours.
• Press it with your finger to see if it's done; an indent should remain. Gently remove the dough from the bowl and divide in half. Roll each half into a ball and put on a lightly floured baking sheet. Brush lightly with olive oil, cover lightly with plastic wrap and let rest 15 minutes.
• Prepare charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash). Add to the grill, creating a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, and leaving the other half with no coals.
• Stretch and shape each ball of dough into a rough 12-by-10-inch rectangle. Brush one side with olive oil and sprinkle with salt and pepper. Turn onto the grill, oiled-side down, over direct heat. Brush the top with olive oil and sprinkle with salt and pepper. Grill until nicely charred, 1 to 2 minutes. Flip, close the lid and grill another 1 to 2 minutes.
• Transfer the pizza to a baking sheet that will fit on the covered grill. Spread half of the robiola over the top. Return the pizza on the baking sheet to the grill, cover and let warm a few minutes just to melt the cheese. Transfer the pizza to a cutting board. Scatter the shaved asparagus and then the Romano shavings over the top. Season with salt and pepper. Scatter the lemon zest over the top, then the parsley leaves and drizzle with olive oil.
• Repeat with the remaining dough and topping ingredients.

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.

ASPARAGUS-AND-POTATO FLATBREAD

Steps:

• Preheat oven to 500 degrees, with racks in middle and lower thirds. On a lightly floured surface, roll dough into two 6-by-16-inch ovals and transfer to two parchment-lined rimmed baking sheets. Brush each with 1 tablespoon oil. In a medium bowl, toss potato with 2 teaspoons oil and season with salt and pepper. Arrange potatoes on dough, leaving a 1/4-inch border. Bake until edges of crusts are golden and potatoes are beginning to crisp around edges, about 12 minutes, rotating sheets halfway through.
• Meanwhile, toss asparagus with 2 teaspoons oil and season with salt and pepper. Reduce heat to 450 degrees, remove sheets from oven, and top flatbread with asparagus. Return sheets to oven and bake until asparagus is crisp-tender, 5 minutes. Top with cheese and bake until cheese is warmed through, 3 minutes. Drizzle each flatbread with 1 teaspoon oil, then cut into wedges to serve.