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.

Collect (for the dough)

• 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

Create

1. 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.
2. 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.
3. 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.
4. Using a rolling pin, roll the dough out into the desired shape, spreading it as thin as possible.
5. Once the pizza dough is rolled out and transferred to a baking tray lined with parchment paper, spread the olive oil over the dough.
6. Sprinkle with garlic and mozzarella.
7. 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.
8. Lay the asparagus out over the pizzas.
9. Sprinkle the parmesan and pistachios over the asparagus. Drizzle each pizza with olive oil, salt and pepper before baking.
10. Bake at 220°C for 20 minutes.