Vegetarians rejoice! The Kitchen Bitch has finally pulled through with a veg-friendly recipe for you! Meat lovers, you’re going to love this one, too, despite it’s lack of bacon, sausage or pepperoni. For those who don’t know, a white pizza is a pizza without tomato sauce, and this one’s pretty amazing if I do say so myself. Here’s how this magnificent concoction came to be:
I usually make pizza a few times a month, but I’ve been unhappy with my last few pizza crusts, so I started searching for a new pizza dough recipe. There it was, staring back at me from the pages of the newest issue of Cooking Light. The Overnight Pizza Dough recipe below is my new favorite and, after doing some research, I’ve realized it’s the long rise in the fridge that really makes any pizza dough—the longer the rise, the tastier and yeastier the pizza crust.
Spring is the best time of year for asparagus, so I often pick it up on sale at my fruit and vegetable market. One night last week I was trying to figure out what to make for dinner with said asparagus when I had an epiphany: I can make a pizza with it!
What goes well with asparagus? Shallots, cheese and eggs, of course! (Ever had a poached or fried egg over asparagus for breakfast? You haven’t lived until you have. Delish!) I went to work to transform these odd ingredients into the pizza of my dreams: White Pizza with Asparagus, Shallots and Egg.
Holy amazing! That’s all I can say about this pizza. I just about died when I ate it, and you will too. I wish I could patent this shit, because it needs to be inscribed with the KB name forever. Aunt Diane, I bet you could even get Uncle Mark to eat asparagus with this! If you like white pizzas, you’ve got to try this one.
White Pizza with Asparagus, Shallots and Egg
You can find Fontinella, a tangy semi-hard Roman table cheese, at most supermarkets. It really gives this pizza that added zing, but sub in shredded mozzarella and Parmesan if you can’t find it. You can pick up prepared pizza dough from your local pizza place or supermarket. Or do like I do and make your own, see the Overnight Pizza Dough recipe below. This makes one 12-in. pizza. Serves 3-5. For a print copy of this recipe, click here.
Prepared pizza dough
1 Tbs. unsalted butter
1 tsp. plus 2 Tbs. olive oil
1 lb. asparagus, trimmed and cut into ½ in. pieces
2-3 shallots, chopped fine
¾ c. Fontinella cheese, shredded
¾ c. shredded mozzarella or Italian cheese blend
Red pepper flake
Prepare toppings. Put your pizza stone or dish into the cold oven and preheat it to 500˚F, or as high as your oven will go. This will take about a half hour. Meanwhile, stretch out pizza dough to desired width. To make a crust, stretch dough and fold over the end to make desired crust thickness. Set aside. Heat a skillet over medium heat. Add butter and oil, and once melted, add shallots and asparagus. Season with kosher salt and freshly ground black pepper. Saute until fragrant, about 2-3 minutes. Remove from heat and set aside.
Prepare the pizza. Carefully remove preheated pizza pan from oven, and transfer prepared dough to it. Sprinkle a little less than half of the cheeses on the pizza. Then sprinkle asparagus and shallots evenly over crust. Top with remaining cheese. Using your fingers, make a little indent in each of the four quarters of the pizza. Crack an egg into each indent. Sprinkle the entire pizza with Italian seasoning and red pepper flake. Then sprinkle a little garlic salt over each egg. Pour a little olive oil in a small bowl. Using a grill or pastry brush, brush the crust with olive oil.
Bake and serve. Bake the prepared pizza for 20-30 minutes, or until the crust is golden brown and the cheese is brown and bubbly. Remove from oven and let rest for 5 minutes before slicing. Slice with a pizza cutter and serve.
Overnight Pizza Dough
I found this recipe in the May 2010 issue of Cooking Light, and it’s my new favorite pizza dough recipe. The dough does have to rise overnight in the fridge, but that’s what gives it that great yeasty flavor. I make multiple batches at a time and freeze them for later. Freeze dough in plastic bags coated in cooking spray. When you’re ready to use, defrost in the fridge overnight or on the counter for a few hours, and then continue from step 2.
1 c. warm water (100° to 110°), divided
10 oz. bread flour (about 2 cups plus 2 tablespoons)
1 package dry yeast (about 2 1/4 teaspoons)
7 tsp. olive oil, divided
½ tsp. kosher salt
1 Tbs. yellow cornmeal
Make the dough. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, 4 teaspoons oil, and salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
Rest and form the pizza. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch circle on a lightly floured baking sheet, without raised sides, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.