Ingredients Jump to Instructions ↓

  1. 1 package active dry yeast

  2. 1/4 cup warm water (110 F to 115 F) (40 C to 45 C)

  3. 2 1/2 cups all-purpose flour

  4. 1 teaspoon salt

  5. 2 tablespoon olive oil

  6. 1/2 cup warm water Topping:

  7. 3 spring garlic (up to 6 inches) slit and sliced fine

  8. 5 stalks asparagus, thinly sliced

  9. 3 small red potatoes, thinly sliced

  10. 3 ounces baby pancetta, julienned, sauteed over low heat and drained on paper towels

  11. 7 ounces Wisconsin Surface-Ripened Brick cheese, cut into slices

  12. 1 tablespoon fresh thyme (or 1 teaspoon dried)

  13. 1 tablespoon red pepper flakes Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. To Make Dough: Dissolve yeast in warm water and stir to combine. Set aside for 5 minutes. In a mixing bowl, combine the flour and salt. Add olive oil to yeast/water mixture; add to the flour and slat. Stir well. Add the additional 1/2 cup of water, mix and knead the dough until smooth and satiny, about 8 minutes (a bit less if using an electric mixer). Turn dough out of mixing bowl onto work surface and knead for an additional minute. Place dough in a lightly oiled bowl. Turn dough to coat surface. Cover bowl with plastic wrap and kitchen towel and let rise until double in bulk, about 1 1/2 hours. After dough is doubled in bulk, punch down, form into a ball, brush the top with oil, cover with a towel and allow to rise for one hour. After second rise, roll or stretch dough into a circle 12 to 13 inches in diameter and almost 1/4 inch thick. To Assemble Pizza: Top the dough with the following ingredients in this order: garlic, asparagus, potatoes, baby pancetta, Brick, thyme, red pepper flakes, and salt and pepper. Just before baking, drizzle toppings with a small amount of olive oil. Bake pizza on lower rack of preheated 475°F (245°C) oven for 12 to 15 minutes or until golden brown.


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