Asparagus and Goat Cheese Pizza

Course: Brunch, Main Course

Cuisine: American

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Calories: 587kcal

Author: Lord Byron's Kitchen

Asparagus and Goat Cheese Pizza can be on your table before the delivery driver can get to your house - even with making the dough from scratch! I promise!

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Ingredients

For the Dough:

3/4 cup warm tap water, 110 degrees
1 teaspoon active dry yeast
1 1/2 tablespoons olive oil
1 teaspoon sugar
2 1/4 cups all purpose flour
1/2 teaspoon salt

For the Pizza:

1/4 cup olive oil
2 cloves garlic, finely minced/grated
1/2 cup sun dried tomatoes, roughly chopped
16 spears asparagus, washed, trimmed, and patted dry
3-4 fresh basil leaves, chopped
6 ounces goat cheese, crumbled
2 tablespoons fresh parsley, chopped, for garnish (optional)
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Instructions

For the Dough:

Fill a metal mixing bowl with hot tap water and set aside for a few minutes. This will temper the bowl and help to ensure the yeast will properly activate. While you're waiting for the bowl to warm, preheat the oven to 500 degrees - not broil, but degrees.
Pour the hot water out of the bowl and wipe the bowl dry. Add the warm tap water and the yeast. Using a rubber spatula, gently stir the yeast into the water for no more than 5-10 seconds. Set aside and let the yeast bubble and foam for at least 3 minutes.
Sift together 2 cups of the flour, salt, and sugar.
Add the olive oil to the yeast and water mixture. Stir for a few seconds. Pour in the entire flour mixture and stir with a rubber spatula until the liquid is absorbed.
Sprinkle your clean counter top with a little flour and empty the dough out. Knead the dough together for 4-5 minutes until a dough ball is formed. Place the dough back into the metal mixing bowl, cover with a tea towel, and set the bowl onto the top of your preheating oven. (Don't place the bowl on a burner, just on the surface of the oven. The heat will help the dough to proof.) Let the dough sit for five minutes.

For the Pizza:

In the meantime, whisk together the olive oil and garlic. Set aside.
Lightly oil a baking pan or a pizza pan with a little olive oil and set aside. I used a 9 x 12 baking sheet.
When the dough is ready, lightly flour a flat surface, and using a floured rolling pin, roll the dough into a rectangular shape the size of your pizza pan. Place the dough onto the baking sheet and push the dough into the corners and up to the sides.
Liberally brush the pizza dough with half of the garlic and olive oil mixture. Save the rest for later.
Next, crumble over the goat cheese. Sprinkle on the sun dried tomatoes. Layer on the asparagus, alternating the tips with the ends. Next, evenly distribute the salt and pepper.
Bake for 10 minutes. Remove from oven. Brush the crust with the garlic and olive oil mixture. Pour the rest evenly over the top of the pizza.
Toss on the chopped basil and parsley, if using, and serve immediately. Enjoy!

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