Springtime Pizza
Ingredients
Pizza Dough
-
1½
cups
flour
-
½
cup
warm water
-
1½
teaspoons
active dry yeast
-
1
tablespoon
honey
-
¼
teaspoon
salt
-
1
tablespoon
olive oil
Romesco Sauce
-
½
cup
cilantro
-
2
green onions
-
1
tablespoon
lemon juice
-
⅓
cup
olive oil
-
2
tablespoons
olive oil
-
3
canned chipotle chiles
in adobo
-
½
cup
oil packed sun-dried tomatoes
-
¼
cup
slivered almonds
-
1
clove
garlic
-
1
teaspoon
salt
Pizza Toppings
-
8
ounces
fresh mozzarella cheese
-
8
ounces
fontina cheese
-
4-6
eggs
Asparagus Salad
-
12
spears
asparagus
-
¼
cup
freshly grated parmesan cheese
-
1½
tablespoons
lemon juice
-
¼
cup
olive oil
-
to taste
salt and pepper
Instructions
- Combine warm water, yeast, and honey in a bowl and let sit until foamy.
- Mix in flour and olive oil until a sticky dough forms, then knead and let rise in an oiled bowl for about 1½ hours.
- Prepare the romesco sauce by blending cilantro, green onions, lemon juice, and olive oil until chunky.
- In the same blender, blend chipotle chiles, sun-dried tomatoes, almonds, garlic, and salt, adding olive oil until smooth.
- Preheat the oven to 375°F.
- Roll out the pizza dough and place it on a greased baking sheet.
- Spread romesco sauce on the dough, top with mozzarella and fontina cheese, and crack eggs on top.
- Bake for 25-30 minutes until cheese is melted and eggs are cooked to desired doneness.
- Shave asparagus into thin strips and toss with parmesan, lemon juice, olive oil, salt, and pepper.
- Top the baked pizza with the asparagus salad and cilantro sauce before serving.
Nutrition Facts (estimated)
Servings
4
Calories
1069
Total fat
65g
Total carbohydrates
83g
Total protein
36g
Sodium
1000mg
Cholesterol
186mg
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