Name: ASPARAGUS, PANCETTA & PESTO PIZZA
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Ingredients: Pizza Dough; 1 Caputo Gluten Free Flour (1 kilo / 1 bag) (or use Caputo Pizzeria Flour for non-gluten-free); 3 ⅓ cups cold water; 5 tsp salt; 5 tsp olive oil; 2 ¼ tsp Rapid Rise instant yeast (1/4 oz packet); Toppings; 1 lb asparagus, shaved; ⅓ cup shelled edamame (thawed, if using frozen); 2 oz thinly sliced pancetta; ⅓ cup pesto sauce (recipe below); 1 ½ cups shredded mozzarella; Pesto Sauce; 1 bunch fresh basil (about 2 1/2 cups); ¼ cup pine nuts; ⅓ cup grated parmesan; ⅔ cup olive oil; 2 tbsp fresh lemon juice; 2 cloves garlic, minced; ½ tsp kosher salt; Cutting board; Knife; Stand mixer; Baking sheet; Pizza stone; Pizza paddle

ASPARAGUS, PANCETTA & PESTO PIZZA

A light and healthy pizza bursting with the fresh flavor of basil! This Asparagus, Pancetta & Pesto Pizza makes a wonderful springtime dinner.

Servings

Prep Time

10 minutes

Cook Time

25 minutes

Calories

440

Author

Jason Glover

Ingredients

Pizza Dough
1 Caputo Gluten Free Flour (1 kilo / 1 bag) (or use Caputo Pizzeria Flour for non-gluten-free)
3 ⅓ cups cold water
5 tsp salt
5 tsp olive oil
2 ¼ tsp Rapid Rise instant yeast (1/4 oz packet)
Toppings
1 lb asparagus, shaved
⅓ cup shelled edamame (thawed, if using frozen)
2 oz thinly sliced pancetta
⅓ cup pesto sauce (recipe below)
1 ½ cups shredded mozzarella
Pesto Sauce
1 bunch fresh basil (about 2 1/2 cups)
¼ cup pine nuts
⅓ cup grated parmesan
⅔ cup olive oil
2 tbsp fresh lemon juice
2 cloves garlic, minced
½ tsp kosher salt

Tools

Directions

Start by preparing the dough: Mix yeast and water together in the bowl of a stand mixer affixed with the dough hook attachment. (Alternatively, you can use a hand mixer with dough hook attachments.)
Add flour to the mixer and mix on low for about 1 minute.
Once combined, increase speed to medium and mix for 3 minutes. Stop the mixer and scrape down the side of the bowl.
Add salt and mix on low for 1 minute then increase speed to high and mix for 2 minutes.
Stop mixer, scrape down the sides of the bowl, and add the olive oil.
Mix on low for 1 minute then increase speed to high for 2 minutes.
Final product will be tacky/sticky, like frosting.
Cut into 4 equal size (400 grams) balls and wrap in plastic wrap. (Oil your hands when handling the dough, it helps the dough not stick.)
Refrigerate for 8-24 hours, to let the dough form.
To prepare the pizza, preheat oven to 415°F.
For the pesto, combine the basil, pine nuts, parmesan, lemon juice, garlic, and salt in a food processor and pulse until roughly chopped. Slowly add the oil while blending until well combined. Set aside.
Lay the pancetta slices on a baking sheet and bake for 15-20 minutes, until browned. Remove from oven, allow to cool, and chop.
Dust a large baking sheet or pizza stone with cornmeal or flour. Shape the pizza dough into a large circle, place on the prepared stone, and bake for 5-7 minutes.
Remove the crust from the oven and evenly spread about 1/3 cup of the pesto over it. Top with the mozzarella cheese, shaved asparagus, edamame, and pancetta. Bake for 20-25 minutes, until the cheese is melted and the crust is golden.
Remove from the oven and let stand for about 10 minutes before slicing and serving.