Kale Rabe and Asparagus Pizza
Dough: (You can use store bought dough!)
- 1 tablespoon active dry yeast
- 1 teaspoon honey
- 1 cup warm water
- 2 1/2 cups bread flour (I use half whole wheat)
- 1 teaspoon salt
- 2 tablespoons olive oil
In a medium-sized bowl, dissolve the yeast and honey in the warm water and let stand until it’s nice and bubbly, about 5 minutes. Stir in the flour, salt, and oil. Knead well or beat in a stand mixer with the dough hook until smooth. Cover and let rest in a warm spot while you prepare the raab and asparagus. It’s also time now to turn on your oven, to 450 degrees F.
- 1/2 pound total of asparagus and kale raab
- 2 teaspoons olive oil, plus a few extra teaspoons for drizzling on the dough
- 1/2 teaspoon sea salt
- several grinds of black pepper
- 1/4 cup grated Parmesan
- 1/2 pound fresh mozzarella, sliced or cut into cubes
- 1–2 scallions, thinly sliced
Using a vegetable peeler and holding each asparagus spear by its sturdy end, peel the spears into thin shavings. Gather your raab into a bunch and trim just the teeniest bit off the ends, then slice through the bunch at roughly 2-inch intervals. Put the asparagus shavings and raab in a medium-sized bowl and toss with the olive oil, sea salt, and black pepper.
Roll out your dough and move it onto a lightly oiled or cornmeal-dusted baking pan or stone. Drizzle the dough with a few teaspoons of olive oil and then put on the mozzarella. Add the asparagus and raab and sprinkle with Parmesan. Bake in a preheated 450 degree oven for 10 to 15 minutes, until the cheese is just how you like it. Especially if your crust is all or partly whole wheat, be careful not to overcook or the crust will be too dry. Sprinkle with scallions, slice and eat.