subject: Asparagus and Red Onion Pizzas [print this page] 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.
