For many years, yeasted breads have been my white whale. I’ve turned out cakes and cookies, pancakes and scones. But the moment yeast appears in a recipe, I get nervous.
Part of this is due to my repeated, disastrous failures at the famous no-knead bread. This is a recipe with 4, 715 5-star ratings, yet
I also get stressed out by proofing yeast. Is the room too warm? Too cold? What about the draft from the window–should I put the bowl in the oven to prevent it from wafting over the yeast? And the foam: is that a normal amount, or should I start over because it’s not enough?
Grilled Asparagus Pizzas With Gremolata
But the other day I desperately wanted pizza. Too busy to trek to Trader Joe’s for dough, I bit the bullet and gave this recipe a go. The recipe called for no proofing of the yeast, no coming back every hour or two to rise, punch, knead, or shape– just stir the ingredients, walk away, and come back some hours later to pizza dough. If I was going to get any recipe to work, this would be it.
And lo, work it did. The recipe was just as easy as it seemed: a true dump-and-stir situation, with multiple options on rising time to make the pizza fit to my schedule, rather than the other way around. But more than that, it created the perfect dough: cracker-crisp on the outside, stretchy and chewy on the inside, with a great bready flavor. Yes, yes, yes.
A whole heap of raw asparagus–fresh, abundant, and cheap at this time of year–made a natural choice for a quick topping. And if you’re thinking that this sounds like something that should washed down with a bone-dry rose or an aperol spritz, I can confirm that you are absolutely right. (Extra points if consumed outdoors on your porch, patio, rooftop, or fire escape.)
Through Thick And Thin: Asparagus Pizza — Sally Vargas
1. Day-before dough (approx. 22-hours): begin your dough between 8 and 9pm the previous night for dinner between 6 and 8pm the next day.
2. All-day dough (approx. 12-hour rise): begin your dough between 6 and 8am for dinner between 6 and 8pm the same day.
1 pound (450g) mozzarella, torn into bite-size-ish chunks (get the mozzarella that’s wrapped in plastic– the kind floating in water will make your pizza soggy)
Enzo The Baker — Asparagus And Potato Pizza
In a very large bowl, mix all ingredients with a spoon. The dough might be a bit rough–don’t worry about it. Cover with plastic and keep at room temperature for approximately 22 (for Day-before schedule), 12 (for All-day schedule) or 6 (for Part-day schedule) hours, or until the dough has more than doubled. This takes longer in a chilly room and less in a very warm one, but honestly don’t worry about this, either–this is a forgiving recipe.
About 30 minutes before the dough is ready, prep your asparagus topping. Lay a spear of asparagus down on a cutting board. Hold it by the tough end, and use a vegetable peeler to create long ribbons of asparagus. If you’re using relatively young, skinny asparagus, they will break after a few shaves. That’s fine! Just take what remains of the stalk, snap it into a few pieces, and throw the stalks + ribbons in a bowl. Discard the tough end, if there is one. Repeat with the rest of the asparagus. Then toss with olive oil, salt, red pepper flakes, and green onions.
Preheat oven to its highest temperature (usually around 500F/260C). If you have a pizza stone (I don’t), put it in the oven now. Very lightly oil two large, rimless baking sheets with olive oil. (Don’t have rimless? Just flip your rimmed sheet over and use the underside.) Sprinkle sheets with a bit of cornmeal.
Shaved Asparagus, Tomato And Pancetta Pizza
Flour your counter well. Scrape the risen dough out of the bowl onto the floured counter. It will be very soft, sticky, and stretchy. Divide the dough in half. Form the two halves into rough balls. Place one of the balls in the middle of one of the baking sheets. Using very lightly oiled fingers, nudge the dough around until it forms your desired shape. (My pizzas always look like amoebas, but honestly, who cares?) The crust will be very thin, but as long as there are no holes, it doesn’t matter. Repeat with the other ball of dough on the second baking sheet.
Divide the parmesan evenly between the two pizzas, sprinkling over the top. Then do the same with the mozzarella, then the asparagus topping.
Place the pizzas in the oven and bake for 10-15 minutes, until the dough is golden-brown, the cheese is bubbling, and the asparagus is starting to char. Remove from oven, squeeze lemon juice over the top, cut, and serve.Another recipe from the Smitten Kitchen blog cookbook, this quick pizza recipe is perfect for a midweek meal and great for meat free Monday. Enjoy whilst asparagus is in season!
Pink Parsley: Shaved Asparagus Pizza
Asparagus has never been hard to cook. You could steam it or blanch it or roast it or grill it, or, if you're tired enough of cooking that day, will it to cook itself with the power of your own mind. Oh, you never do that? Huh. Nevertheless, I don't often tackle asparagus on my website, because I usually feel it's all been done before, and what hasn't been done – well maybe it shouldn't be (asparagus sorbet, anyone?). But two years ago, I was in a restaurant that served it shaved raw into ribbons, dressed with only lemon and olive oil, and Parmesan, and this changed asparagus for me. Never had it tasted so green and vibrant; never had it looked so little like logs on a plate, but rather an elegant heap of twisted ribbons.
It wasn't long before asparagus landed on a pizza. It's true, if I love something I will eventually make a pizza out of it, which might be why my toddler sometimes looks nervous around me. Throwing things onto a pizza dough with cheese doesn't always make something transcendent (somewhere in my husband's future tell-all, there's a story about chewy white-bean pizza), but this one exceeded expectations: tangled and grassy, bubbly and lightly charred, accented with mild bites of spring onion, the raw asparagus wilted from the heat of the baked pizza. It became something to look forward to when the first stalks of asparagus appear after a winter too long, too cold, and too filled with formats of squash and greens, and it never kept you waiting for too long, either. Once you've made (or procured) your pizza dough, you can probably get it on your table in 20 minutes. See? Now you're listening.
1. Preheat your oven to its highest temperature – about 240c in most cases. If you use a pizza stone, place it in the oven.
Shaved Asparagus, Pea And Bacon Pizza With Whole Wheat Crust
2. Prepare the asparagus. No need to snap off the ends, they can be your 'handles' as you peel the asparagus. Holding a single asparagus spear by its tough end, lay it flat on a cutting board. Use a vegetable peeler; a Y-shaped peeler works best here, but I've successfully made this with a standard old would also work, in theory, but I found it more difficult to use for this. With your peeler of choice, create long shavings of asparagus by drawing the peeler from the base to the top of the asparagus stalk. Repeat with remaining stalks, and don't fret if some pieces are unevenly thick (such as the end of the stalk, which might be too thin to peel); the mixed textures give the pizza character. Discard the tough ends. Toss the peelings with olive oil, salt, and pepper in a bowl, and be sure to try one – I bet you can hardly believe how good raw asparagus can taste.
3. Assemble and bake pizza. Roll or stretch out your pizza dough to a 30cm round. Transfer either to a floured or polenta-dusted pizza peel (if using a pizza stone in the oven) or to a flour or polenta-dusted baking sheet. Sprinkle the pizza dough with Parmesan, then mozzarella. Pile the asparagus on top. Bake the pizza for 10 to 15 minutes, or until the edges are browned, the cheese is bubbly, and the asparagus might be lightly charred. Remove from the oven, immediately sprinkle with spring onions, then slice and eat.
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