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Asparagus and Gruyère Pizza

The Supper Club by Susie Cover, Weldon Owen, 2011

Wondering how to get your kids excited about vegetables? This asparagus topping is the perfect solution. Experiment with other greenery, such as spinach or broccoli, fresh or frozen, to find out what your family likes best.

Gruyre Pizza

Serves 4

  • Pizza Dough (below)
  • Cornmeal and all-purpose flour for dusting
  • 2 tsp olive oil
  • 2 cloves garlic, coarsely chopped
  • 1 lb (500 g) asparagus, woody ends discarded and spears thinly sliced on the diagonal
  • 1/2 cup (2 oz/60 g) shredded mozzarella cheese
  • 1/4 cup (1 oz/30 g) shredded Gruyère cheese
  • Kosher salt 
  1. Make the dough and divide into 4 equal pieces. Shape each piece into a disk, and let rise for a second time as directed.
  2. Preheat the oven to 400°F (200°C). Dust 2 large rimmed baking sheets with cornmeal.
  3. In a small frying pan, heat the oil over medium heat. Add the garlic and sauté until softened and fragrant, 3–5 minutes. Strain the oil through a fine-mesh sieve into a heatproof bowl and set aside. Discard the garlic.
  4. On a lightly floured work surface, roll out 1 dough disk into an oval about 8 inches (20 cm) long, 4 inches (10 cm) wide and 1/2 inch (12 mm) thick. Pinch around the edge to create a 1/2-inch (12-mm) rim, and place the oval on one-half of a cornmeal-dusted baking sheet. Brush the dough lightly with the garlic oil. Arrange one-fourth of the asparagus slices evenly over the crust, leaving the rim uncovered. Sprinkle with one-fourth each of the mozzarella and the Gruyère, and a pinch of salt. Repeat to assemble the second pizza, placing it next to the first one on the other half of the baking sheet.
  5. Bake until the dough is set and golden brown and the cheese has melted, 10–12 minutes. Meanwhile, assemble the remaining 2 pizzas on the second pan and slip them into the oven when the first batch is done. Cut all the pizzas into pieces and serve.

Pizza Dough

Makes four 6-inch (15-cm) pizzas

  • 1 cup (8 fl oz/250 ml) warm water (105°–115°F/40°–46°C)
  • 1 1/2 tsp active dry yeast
  • 1/2 tsp sugar
  • 2 cups (10 oz/315 g) all-purpose flour, plus more for dusting
  • 1 1/2 tsp salt
  • Olive oil for greasing
  1. Pour the warm water into a large bowl. Sprinkle the yeast and sugar over the water. Let stand until the yeast is foamy, about 1 minute. Stir until the yeast dissolves. 
  2. Add the flour and salt to the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes, dusting with more flour as needed. The dough should be soft but not sticky.
  3. Lightly grease a large bowl with oil. Put the dough in the bowl and turn to coat with the oil. Cover the bowl with a kitchen towel, place in a warm, draft-free place and let the dough rise until it doubles in size, about 1 hour. 
  4. Divide the dough into 4 equal pieces and shape each piece into a disk. Place on a lightly oiled baking sheet, cover with plastic wrap again and let rise until doubled, about 30 minutes longer. Roll out, top and bake as directed in individual recipes. The dough can be tightly wrapped and stored in the refrigerator for up to 2 weeks or in the freezer for up to 1 month.
From The Supper Club by Susie Cover, Weldon Owen, 201

From The Supper Club by Susie Cover, Weldon Owen, 2011

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