INGREDIENTSWHOLE WHEAT PIZZA CRUST:
- 1 cup whole wheat flour (113 grams)
- 1 ½ – 2 cups all-purpose flour (255-340 grams)
- 1 packet active-dry yeast (2 ¼ teaspoons)
- 1 teaspoon salt
- 1 cup water (250 ml)
- ⅓ cup olive oil (80 ml)
- ½ bunch asparagus
- ½ cup shelled sugar snap peas
- 1 tablespoon + 1 teaspoon olive oil
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
- 8 ounces mozzarella cheese , sliced or cubed
- 2 strips cooked bacon , roughly chopped
INSTRUCTIONSTO 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.
Ingredients available the Oakmont Farmer’s Market 5/13:-Asparagus is available at both Blueberry Hill Farms-Whole wheat flour is available at Deer Creek Malthouse-Bacon is available at Lindenhof Farm-Mozzarella cheese available at Conebella Farm