Asparagus, Prosciutto and Pine Nut Pizza √
Serves 8 (2 slices each)
Note: Fresh spring asparagus and prosciutto — a nice intro to spring — make a delicious and unexpected substitute for the heavier, more traditional pizza toppings. From Meredith Deeds.
• 3 1/3 c. whole-wheat white flour (or substitute 2 c. unbleached white and 1 1/3 c. whole wheat)
• 1 tsp. salt
• 1 tbsp. honey
• 1 pkg. instant yeast
• 1 1/3 c. warm water (body temperature)
• 1 tbsp. olive oil
• Extra flour for rolling out the pizza
• 3 tbsp. extra-virgin olive oil, divided
• 1 garlic clove, minced
• 2 c. (1 1/2-in.) pieces asparagus, cut in half lengthwise
• 1 tsp. grated lemon zest
• Pinch of salt and freshly ground black pepper
• 6 oz. part-skim shredded mozzarella
• 8 paper-thin slices prosciutto
• 1/4 c. pine nuts
• 1/2 c. grated Parmesan cheese
To make the dough: Place the flour and salt in the bowl of a food processor and pulse a few times to blend the salt evenly into the flour.
Add the honey and yeast to the warm water and stir. Allow the water-yeast mixture to sit for about 3 or 4 minutes and when foamy on top, add 1 tablespoon olive oil. Stir.
Turn on the processor and quickly pour the yeast-water through the feed tube. Process until the dough forms a ball. Let rest while preheating the oven and assembling the rest of the ingredients.
Place a pizza stone or large rimless baking sheet in the oven. Preheat to 500 degrees.
To make the topping: In a small bowl, combine 2 tablespoons olive oil and garlic. In a medium bowl, combine the asparagus, remaining 1 tablespoon olive oil, lemon zest, salt and pepper.
To finish the pizza: Remove the dough from the processor and cut in half. Working with one half at a time, place the dough on a lightly floured work surface and roll out into a 12-inch round.
Sprinkle a little cornmeal onto a pizza peel or another large rimless baking sheet and carefully move the pizza crust on top of cornmeal. Pierce the dough all over with a fork. Brush the dough with half of the garlic oil. Sprinkle half of the mozzarella over the crust. Place 4 slices of prosciutto over the cheese. Scatter half of the asparagus, pine nuts and Parmesan over the prosciutto.
Carefully slide the pizza off the baking sheet or peel onto the heated pizza stone or baking sheet in the oven and bake for 5 to 7 minutes or until the crust is browned and crisp. Transfer the pizza onto a cutting board. Repeat with second pizza. Cut each pizza into 8 slices.
Nutrition information per 2 slices:
Calories 400 Fat 19 g Sodium 660 mg
Carbohydrates 42 g Saturated fat 5 g Calcium 270 mg
Protein 19 g Cholesterol 24 mg Dietary fiber 7 g
Diabetic exchanges per serving: 2 bread/starch, 1 other carb, 2 medium-fat meat, 2 fat.