Categories: Pasta- Pasta Sauce- Pizza- Flatbread
Ingredients
- 2 to 2 1/4 cups all=purpose flour, divided use
- 1 1/2 tsp. active dry yeast
- 3/4 tsp. salt
- 2/3 cup very warm water OR beer (120 to 130 degrees)
- 3 Tbsp. olive oil
- cornmeal
- 8 to 10 spears asparagus
- 1/4 cup jarred pizza sauce such as Classico Fire-Roasted Tomato
- 1 1/2 to 2 cups shredded mozzarella cheese, divided use
- Prosciutto, cooked and crumbles bacon or sliced pepperoni
- 2 eggs
Directions
-
Combine 1 cup of the flour, the yeast and salt in a large bowl. Add the very warm water (or beer) and oil; mix until well blended, about 2 minute. Gradually add enough remaining flour to make a soft dough. Knead dough on a floured surface, adding additional flour if necessary, until smooth and elastic, about 5 minutes. Transfer dough to an oiled bowl, cover and let rise for 1 to 2 hours.
-
Holding the asparagus spears on each end, gently bend the spears until they break. Discard tough end, if spears are very thick, cut them in half lengthwise to create thinner spears. Then cut all of the spears into 2 1/2 to 3 inch lengths; set aside.
-
Spread pizza dough with sauce. Top sauce with half of the cheese. Arrange asparagus and meat over cheese. Top with remaining cheese. Bake 6 to 8 minutes, or until cheese is melted and crust is beginning to brown. Gently crack the eggs into small bowls or ramekins, making sure you don’t break the yolks. Pour eggs, evenly spaced, over pizza. Return pizza to oven and continue baking until egg whites are set and crust is golden brown, about 8 minutes more.
-
makes 1 (12 inch ) pizza