Nothing beats the taste of a homemade crust, but if you’re rushed for time, you can purchase a prepared crust and simply skip to the Toppings. When you prepare the Crust using a stand mixer, food processor, or breadmaker, it simplifies the kneading process tremendously.
Makes 5 servings
CRUST: (or use prepared crust) 1 teaspoon yeast 1 cup very warm water (110°–120°) 1 teaspoon honey 2 tablespoons olive oil, divided 1/2 teaspoon sea salt 11/2 cups all-purpose flour 11/2 cups whole-wheat flour, divided Extra flour for dusting kneading surface 1 teaspoon cornmeal
TOPPINGS: 2–3 tablespoons marinara sauce (or sub tomato or pizza sauce) 1/2 cup shredded fontina cheese 1/2 cup shredded mozzarella cheese 2 tablespoons grated Romano and/or Parmesan cheese 2 cups chopped asparagus 1 cup chopped green beans 2 tablespoons diced shallots
1. Add yeast to warm water and honey, and whisk together. Add 1 tablespoon olive oil and salt; stir briefly, and allow to rest about 5 minutes.
2. Add the all-purpose flour and 1 cup whole-wheat flour to the yeast mixture. Attach the mixer bowl and the dough “hook” attachment to the mixer, and mix on a low setting for about a minute.
3. Add remaining 1/2 cup flour, and mix until the dough comes away from the sides of the mixing bowl and begins to stick slightly around the dough hook.
4. Briefly knead dough on a clean, lightly floured surface until smooth and elastic, about a minute. Place in an oiled bowl, cover, and let rise for 30–50 minutes.
5. Roll out dough to desired size and thickness. Sprinkle with cornmeal and brush with remaining olive oil. Top with desired amount of marinara, tomato sauce, or pizza sauce. Sprinkle evenly with cheeses.
6. Add asparagus, green beans, and shallots. (Lightly stir-fry in a teaspoon of olive oil and a little salt and pepper, if desired.)
7. Preheat oven and pizza baking stone (or cookie sheet) to 450°. Cook pizza for about 15 minutes or until the crust is lightly browned and cheese has melted.