Asparagus, Pancetta & Pesto Pizza - Dads That Cook
By Jason Glover
A light and healthy pizza bursting with the fresh flavor of basil! This Asparagus, Pancetta & Pesto Pizza makes a wonderful springtime dinner.
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.
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.
Slowly adding the olive oil while mixing all the ingredients in the food processor until smooth and creamy.
Ingredients
Directions
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.
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.
Slowly adding the olive oil while mixing all the ingredients in the food processor until smooth and creamy.
