Makes 3 medium pizzas. Total time: 2 hours. Active prep time: 30-40 minutes.
Author:Weaver's Orchard, inspired by Cooking Light
Cook Time:10 mins
Total Time:10 mins
Yield:3 pizzas 1x
2 packets active dry yeast
1 teaspoon sugar
1 1/4 cups warm water
1/2 teaspoon salt
2 cups all purpose flour
1 cup whole wheat flour
olive oil CHEESE:
1 1/4 cup ricotta WATERCRESS GREMOLATA:
1/4 cup watercress, minced
1 tablespoon lemon zest, minced
4 cloves garlic, minced TOPPING:
1–2 teaspoons olive oil, plus more for topping
9 asparagus stalks, cut into 1-inch pieces
1 cup frozen peas, thawed
9 sun dried tomatoes
salt and pepper to taste
DOUGH: Combine yeast, water and sugar in a large mixing bowl. Add all-purpose flour, whole wheat flour and salt and mix until well combined. Knead 8-10 minutes. Let rise for 1 1/2 hours in a well-oiled bowl, and begin to preheat the oven to 450F about halfway through this time. Divide the dough into 3 balls. Roll out on a lightly floured counter and transfer to baking stones CHEESE:
For each pizza, spread 1/3 of the cheese on top of the rolled out dough.
WATERCRESS GREMOLATA: Mix together minced ingredients and sprinkle 1/3 of gremolata on top of cheese on each pizza.
TOPPING: Saute asparagus and peas in olive oil about two minutes, until softened. Add 1/3 of topping to each pizza. Use a spatula to press peas into cheese. Add sun dried tomatoes and top everything with a sprinkling of freshly grated Parmesan cheese. Bake 10-12 minutes, until crust is golden.
If desired, top baked pizza with olive oil and salt.