Blackberry Asparagus Gruyére Pizza
- 1tablespoon olive oil
- 15-20stalks asparagus
- 1pinch salt
- 2/3 cup pizza sauce
- 1/4cup fresh basil leaves
- 4ounces Gruyére cheese
- 8-10 fresh blackberries
- 1/2 pizza dough
- Pizza Dough
- 1 1/2cups warm water (105-115F)
- 2small sugar
- 2 1/4teaspoons active dry yeast
- 3tablespoons olive oil
- 1teaspoon salt
- 2 2/3cups flour
- 1/3cup vital wheat gluten (gluten flour)
- Preheat the oven to 500F with a pizza stone in the oven.
- In a frying pan over medium heat, heat olive oil. Ass asparagus and a pinch of salt. Cook for about 5 minutes, or until asparagus is bright in color and mostly cooked. Remove from heat.
- Shape your dough on a pizza peel, spread the sauce on the dough, and sprinkle with basil leaves.
- On top of the basil, spread about half the desired amount of cheese, then arrange asparagus and blackberries before finishing with the rest of the cheese.
- Bake for 9-12 minutes, depending on how dark you like the crust.
- Combine water, sugar and yeast in a large bowl and let proof 5 minutes. In a separate bowl, mix the flours and salt together. Add olive oil and flour mixture to the proofed yeast all at once and stir to combine. Turn out (or knead with a machine) onto a floured surface and knead for 10 minutes, adding flour as necessary–it will be a sticky dough.
- Place dough into an oiled bowl and cover. Let ride one hour, or until doubled in size.
- Turn dough out and cut in half. At this point you may freeze half in a sealed container. Fold the remaining dough and place back into the oiled bowl to rise again for 45 minutes (or several hours in the refrigerator).
- When the dough is ready, toss (or roll) into desired shape, add toppings, and bake at 500F.
Mary started The Kitchen Paper to share her life and cooking in Montana. She loves everything from vegetarian, to deep-fried, to full of sugary chocolate.