Asparagus & Smoked Gouda Pizza

Hello.

I sense that I’ve become predictable, so I’m switching things up a bit.

I’ve been cleaning out my room, which by the way, is absolutely cluttered with all unnecessary things. There is an indefinite truth behind that statement.

As I was going through some old letters… A bad hoarding habit I’m trying to kick… I found a letter I’d written to myself 13 years ago. I found it particularly amusing and well-suited for today. It’s like my 9-year-old self knew all along that 13 years later I’d be writing to over 250 followers about cheese pizza.

Dear Katie,

Hi, my name is Katie and I’m writing to myself in a letter that will be sent to me when I graduate college. I want to be a soccer player like Mia Hamm, Kat Cooley, and Lauren Perkins. I love soccer. My coaches are awesome. They have taught me a lot since the beginning of the year. By the way one of them is an author, too.

I love dogs! Especially cocker spaniels, golden retrievers, black labs, and beagles. I am really really close to getting a dog. At least I’m really really close to convincing my parents.

I love cheese pizza. I think my parents will let me have some for dinner tonight.

Sincerely,

Katie

The idea began innocently enough, but then my thoughts took over. Let’s take this 13-year-old idea and get a little whacky with it. Blanched asparagus. Smoked gouda. Roma tomatoes and homemade tomato sauce. Oh, and freshly-made pizza dough. I told you we’d get whacky.

Which is great news for you.

Asparagus & Smoked Gouda Pizza

from the Cafe Flora Cookbook

(yields 2, 10-inch pizzas)

Ingredients:

For the herbed pizza dough:

1 cup warm water (105 to 115 degrees F)

2 tsp active dry yeast

1 tsp sugar

1 tbsp olive oil

1 tbsp fresh basil

1/2 tsp fresh rosemary

1/2 tsp oregano

1 tsp salt

2 cups, plus 1/4 cup whole wheat flour, divided

1 cup all-purpose flour

For the pizza:

herbed pizza dough

homemade tomato sauce

1/2 pound asparagus spears

2 large roma tomatoes

2 cups smoked gouda, shredded

cornmeal for the pan or pizza stone

Preparation:

To make the dough:

Put the water in a large mixing bowl. Sprinkle in the yeast and sugar, stir, and let stand for 5 minutes, or until foamy.

Stir well, and add the olive oil, herbs, salt, and 1 cup whole wheat flour, and mix well. Add the remaining flour, a half cup at a time, mixing well with a wooden spoon or your hands after each addition.

Knead the dough:

Knead the dough on a flat surface, using the remaining 1/4 cup as needed, leaving some for rolling the dough. Knead until all is incorporated. Once done, place back in the bowl, cover with plastic wrap or a towel, and let sit in a warm place until the dough has doubled in size — about 1 hour.

Roll the dough:

Punch the dough down and divide into 2 pieces. Form each piece of dough into a tight ball, and let both sit uncovered for 5 minutes on the counter. Flour the surface with last remaining bit of flour and roll each dough, one at a time, with a rolling pin into 2, 10-inch circles.

To make the pizza:

Once the pizza dough is ready, set aside and preheat the oven to 450 degrees F. If you’re using a pizza stone, preheat it on the lower rack in the oven for 20 to 30 minutes before you bake the pizza.

Heat a large pot of slightly-salted water to a boil. Rinse and trim the tough ends of the asparagus spears and then slice the spears at a sharp angle. Drop the asparagus into the boiling water and blanch for 1 minute. Remove from heat and drain under cold running water. Set aside.

Sprinkle a baking sheet or pizza peel with cornmeal to keep the pizza from sticking to it, and place one of the rolled pizza doughs on top. Pour homemade tomato sauce on top of the dough and spread until it covers the surface.

Slice roma tomatoes and scatter half over the the sauce, then do the same with half of the asparagus. Top with 1 cup shredded smoked gouda. Once ready, bring pizza peel to the oven and transfer pizza to pizza stone. Bake for 7 to 10 minutes.

While the first pizza cooks, prepare the second pizza following the same directions with the remaining ingredients. When first pizza is done, remove from oven and set aside. Transfer to oven and bake for 7 to 10 minutes. Once done, remove second pizza from oven and slice into 6 pieces.

Happy noming!

Nutrition information (per 2 slices): 415 calories, 12.5g fat (5.5 sat, 1 poly, 5 mono), 57.5g carbohydrates, 21g protein, 9g fiber