Salmon and Asparagus Pizza
16 oz. salmon, cooked to your preference (grilled, baked, poached or smoked), flaked
1 recipe pizza dough (follows)
16 oz. shredded mozzarella
1-1/2 cups asparagus, cut into small pieces
11 oz. log goat cheese
1 tsp. crushed red pepper flakes
kosher salt to taste
Dough
1 package active dry yeast
2/3 cups warm water (105 to 115 degrees)
1-1/4 cup all purpose flour (plus a little to dust work surface)
3/4 cup whole wheat flour
1 Tbsp. cornmeal
1 Tbsp. olive oil
1/2 tsp. kosher salt
Vegetable cooking spray
(1) To make the pizza dough, dissolve the yeast in the warm water in a large bowl; let stand 5
minutes. It should be foamy and bubbling itf the yeast is good. Stir in 1 cup of the flour,
the wheat flour and the cornmeal, oil and salt. Work until a soft dough forms.
(2) Turn dough out onto a lightly floured work surface and knead gently until smooth and
pliant; about 5 minutes. Add enough of the remaining flour a little at a time to keep dough
from sticking.
(3) Place dough in a large bowl coated with the cooking spray, turning it until it becomes
covered with the spray. Cover with palstic wrap and let rise in a warm place around 85
degrees, away from drafty areas for about 45 minutes or until the dough has doubled its
size. Preheat oven to 375 degrees.
(4) Punch dough down gently and roll it out to a 15 inch circle on a lightly floured work
space. Transfer to a pizza pan or a baking sheet coating with cooking spray. Brush with a
a little olive oil and sprinkle on the shredded mozzarella. Top with the asparagus, salmon,
and dot the goat cheese on; sprinkle on more mozz. Season with the crushed red pepper flakes
kosher salt.
Bake for 15 to 20 minutes, or until the crust is golden brown underneath when you
take a peak. Let cool 5 minutes before getting your slice on. Enjoy!
16 oz. salmon, cooked to your preference (grilled, baked, poached or smoked), flaked
1 recipe pizza dough (follows)
16 oz. shredded mozzarella
1-1/2 cups asparagus, cut into small pieces
11 oz. log goat cheese
1 tsp. crushed red pepper flakes
kosher salt to taste
Dough
1 package active dry yeast
2/3 cups warm water (105 to 115 degrees)
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1-1/4 cup all purpose flour (plus a little to dust work surface)
3/4 cup whole wheat flour
1 Tbsp. cornmeal
1 Tbsp. olive oil
1/2 tsp. kosher salt
Vegetable cooking spray
(1) To make the pizza dough, dissolve the yeast in the warm water in a large bowl; let stand 5
minutes. It should be foamy and bubbling itf the yeast is good. Stir in 1 cup of the flour,
the wheat flour and the cornmeal, oil and salt. Work until a soft dough forms.
(2) Turn dough out onto a lightly floured work surface and knead gently until smooth and
pliant; about 5 minutes. Add enough of the remaining flour a little at a time to keep dough
from sticking.
(3) Place dough in a large bowl coated with the cooking spray, turning it until it becomes
covered with the spray. Cover with palstic wrap and let rise in a warm place around 85
degrees, away from drafty areas for about 45 minutes or until the dough has doubled its
size. Preheat oven to 375 degrees.
(4) Punch dough down gently and roll it out to a 15 inch circle on a lightly floured work
space. Transfer to a pizza pan or a baking sheet coating with cooking spray. Brush with a
a little olive oil and sprinkle on the shredded mozzarella. Top with the asparagus, salmon,
and dot the goat cheese on; sprinkle on more mozz. Season with the crushed red pepper flakes
kosher salt.
Bake for 15 to 20 minutes, or until the crust is golden brown underneath when you
take a peak. Let cool 5 minutes before getting your slice on. Enjoy!