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Asparagus and Red Onion Pizzas

Ingredients

Ingredients

Dough:

3/4 C. warm water

1 package dry active yeast

1 tsp. sugar

1-3/4 C. all-purpose flour

1/4 C. whole-wheat flour

1 tsp. salt

1 T. olive oil

Coarse cornmeal

Topping:

20 stalks asparagus, trimmed

1-1/2 T. plus 1 tsp. olive oil

2 large red onions

2 tsp. sugar

1 tsp. balsamic vinegar

1/4 tsp. salt

2 T. pinenuts

3/4 C. crumbled Stilton or other blue cheese

Preparation

Prepare dough; Combine water, yeast, and sugar. Set aside 5 minutes, until foam forms on top. Combine both flours and salt in a large bowl; stir in yeast mixture and oil. Combine well, then knead dough until smooth and satiny--3 to 4 minutes by machine, 8 to 10 by hand.

Place dough in oiled bowl and cover; set aside about 1-1/4 hours or until doubled in volumn.

Meanwhile, blanch or steam the asparagus until just barely tender. Pat dry, cut into 1-1/2 inch pieces and slightly coat with 1 tsp. olive oil; set aside.

Sprinkle cornmeal generously on 2 lightly greased baking sheets.

Punch down dough and cut into 4 equal pieces. Roll and stretch each piece to a 6-inch round. Place rounds on baking sheets, cover with a cloth, and set aside for 30 minutes.

Heat remaining 1-1/2 T. oil in large skillet over high heat. Cut one onion into thick wedges and the other into slices; saute' in skillet 3 minutes to brown lightly.

Reduce heat to medium low, add sugar, vinegar, and salt, and cook 5 to 7 minutes or until onion is wilted and tender. Heat oven to 450*F. Spread some onions and pinenuts on top of each dough round. Bake on lowest rack 7 minutes.

Scatter asparagus over each pizza and return to oven for 4 to 6 minutes longer or until crust is golden. Remove pizzas from oven. Immediately sprinkle cheese on top; let cheese melt 2 minutes before serving.

Asparagus and Red Onion Pizzas

By: Luke Norton
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Asparagus and Red Onion Pizzas Ann Arbor