Pizza has always been (and probably always will be!) one of my favourite foods. My tastes and preferences have changed pretty drastically over the years – I used to be all about that meatlovers, but I have to admit that Hawaiian pizza has never ventured too far from my favourites list. Since moving to Canada we have fallen into a consistent pattern of making our own bases, which I absolutely love. Not only is it cheaper, it feels much more wholesome. A bonus too is that this recipe doesn’t even take that long – Andy usually makes the bases while I prep all the toppings. The dough doesn’t need to rest at all either, it’s ready to go immediately! This asparagus and pistachio pizza is definitely our favourite combination of late – it’s fresh, salty and cheesy all at the same time. I think I’m in the minority, but I’ve also always had a thing for white pizzas (i.e. no tomato base). It scrubs up pretty well – we have even made it for guests before, who loved it just as much as we do.
- 1 c very warm water – almost too hot for comfort
- 1 T olive oil, plus more for brushing
- 1 T honey
- 1 packet (/2.5 t) rapid-rise or instant yeast.
- 2.75 c whole white flour
- 1/4 c grated Parmesan cheese
- 1 t fine sea salt
Collect (for the pizza)
- 4 cloves garlic, minced
- 3 c grated mozzarella
- 1 bunch asparagus
- 1/2 c grated parmesan
- 1/4 c chopped pistachio nuts
- In a small bowl, combine the water, oil, honey and yeast. Whisk to combine and let the mixture rest for 5 minutes. It should expand and may go a little frothy in that time.
- In a large bowl, combine the flour, parmesan and salt. Add the yeast mixture into the bowl while stirring with a big spoon. Continue stirring until all of the flour has been incorporated and the dough comes together in one big ball.
- Lightly flour a work surface and then dump the dough onto it. Knead the dough a few times, scrapping together any straggling bits. Use a sharp knife to cut the dough into two pieces.
- Using a rolling pin, roll the dough out into the desired shape, spreading it as thin as possible.
- Once the pizza dough is rolled out and transferred to a baking tray lined with parchment paper, spread the olive oil over the dough.
- Sprinkle with garlic and mozzarella.
- It is optional to blanch the asparagus in advance (I sometimes will if I’m dealing with thick stalks). Otherwise just snap off the ends and break in half.
- Lay the asparagus out over the pizzas.
- Sprinkle the parmesan and pistachios over the asparagus. Drizzle each pizza with olive oil, salt and pepper before baking.
- Bake at 220°C for 20 minutes.