Morel Pizza With Asparagus
The delicate meatiness of the morels pairs perfectly with the bright, earthy flavors of asparagus in this elegant take on a familiar classic.
Servings: 4 individual pizzas
Equipment
- Cookie Sheets
- Parchment Paper or Silpat
- Baking Mixer with Dough Hook
- Mixing Bowls
- Sauté Pan
Ingredients
- 1 ¼ cups warm water (not warmer than 120 degrees or the yeast will die)
- 2 pkgs. dry yeast
- 1 tbsp granulated honey
- 3 tbsp olive oil (good-quality)
- 1 ½ tsp kosher salt
- 1 lb asparagus (trimmed and chopped)
- 5-7 count dried morels (soaked in warm water to rehydrate)
- 1 cup parmesan or gruyere cheese
Instructions
- Preheat the oven to 500 degrees.
- In a mixer fitted with a dough hook, add the warm water and sprinkle in the yeast. Let sit for 2-3 minutes to allow the yeast to bloom.
- Add the honey, then the olive oil. Mix well.
- Add the flour and beat on low until incorporated.
- Add the salt. Increase the speed to "high" and beat for 10 minutes until the dough is soft and elastic.
- Place the mixing bowl somewhere warm, and cover with a towel. Let the dough rise for 30-45 minutes.
- Punch down and place on a flat, floured surface. Split the dough into four sections. Form each section into a ball. Roll each dough ball out into a round.
- Place two rounds onto a cookie sheet lined with parchment paper or a silpat. Add the other two rounds to a second baking sheet.
- Sauté the morels in 2 tablespoons of butter in a sauté pan, 4-5 minutes.
- Add the chopped asparagus. Cook for 4-5 more minutes. Remove from heat.
- Spread the morel mixture onto the four rounds. Sprinkle with parmesan or gruyere cheese.
- Bake for 15-16 minutes at 500 degrees until golden brown.